We have wild blackberry bushes growing in our backyard, and every summer my boys love to help me pick all the fresh berries!  I end up with loads of these berries by the end of the season.  I freeze most to be used later in the year, but I could resist baking this yummy desert with the plump berries!

Ingredients:

1 cup butter – melted

3 cups sugar

6 egg whites

1 cup sour cream

1/4 tsp baking soda

3 cups all purpose flour

1 tsp vanilla

1 1/2 cups blackberries

First, preheat oven to 350 degrees.  Next, in a large bowl cream the butter, sugar and egg whites together.

In a separate smaller bowl, mix the sour cream and the baking soda together.

Add half of the flour to the butter mixture and begin to stir it in.  Once it begins to mix, add half of the sour cream mixture.  After mixing that in, add the rest of the flour and the rest of the sour cream.  Mix well until all blended.

Add the vanilla and mix in *(make sure you chose a big enough bowl to start with…I didn’t realize the bowl I grabbed was my smaller one and ended up having to switch it over to something larger!)

Last but not least, slowly fold in the blackberries.

Spray a large bundt pan with cooking spray and pour the cake mixture into the pan.

Bake at 350 degrees for 60-70 minutes – make sure to check for doneness with a toothpick.  Once removed from the oven, flip the bundt pan over to cool.  Slide out the cake and enjoy!

Slice the cake in half and wrap with clear plastic wrap and then foil.  Place in the freezer to keep for a yummy dessert another day!

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Blackberry Sour Cream Pound Cake

Author: Heather

Recipe type: Dessert

Serves: 15

Prep time:  10 mins

Cook time:  60 mins

Total time:  1 hour 10 mins

Ingredients

• 1 cup butter – melted
• 3 cups sugar
• 6 egg whites
• 1 cup sour cream
• ¼ tsp baking soda
• 3 cups all purpose flour
• 1 tsp vanilla
• 1½ cups blackberries

Instructions

1. First, preheat oven to 350 degrees.  Next, in a large bowl cream the butter, sugar and egg whites together.
2. In a separate smaller bowl, mix the sour cream and the baking soda together.
3. Add half of the flour to the butter mixture and begin to stir it in.  Once it begins to mix, add half of the sour cream mixture.  After mixing that in, add the rest of the flour and the rest of the sour cream.  Mix well until all blended.
4. Add the vanilla and mix in
5. Last but not least, slowly fold in the blackberries.
6. Spray a large bundt pan with cooking spray and pour the cake mixture into the pan.
7. Bake at 350 degrees for 60-70 minutes – make sure to check for doneness with a toothpick.  Once removed from the oven, flip the bundt pan over to cool.  Slide out the cake and enjoy!
8. Slice the cake in half and wrap with clear plastic wrap and then foil.  Place in the freezer to keep for a yummy dessert another day!

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