Rich, Decadent Blackberry Cream Cheese Pound Cake

by Karen Ekstrom

Thick, Rich, Decadent Blackberry Cream Cheese Pound Cake


1 ½ cups butter, softened

3 cups sugar

1 (8 oz.) package cream cheese, softened

6 large eggs

3 cups all-purpose flour

1 tsp. vanilla extract

1 tsp. almond extract

2/3 cup jelly, any flavor



Preheat oven to 350 degrees.

Using an electric mixer, beat butter until creamy.

Slowly add in sugar. Mix until fluffy.

Add cream cheese. Beat until creamy.

Add eggs one at a time. Mix gently.

Slowly add flour. Mix gently. Add extracts. Mix gently. (Too much mixing at this stage will make cake tough!)

Pour 1/3 of pound cake mixture into a greased and floured bunt pan.

Using a spoon, drop 1/2 jelly across the top of mixture.

Pour 1/2 of pound cake mixture on top of that. Drop rest of the jelly across the top of mixture. Add rest of pound cake mixture on top.

Using a knife, gently swirl it threw mixture once. (Stop! Do not swirl it anymore. You do not want to mix the two ingredients together!)

Bake for 1 hour or until done. (Like any other cake, it is done when you insert a toothpick into its middle and it comes out clean.) Cool in pan.


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