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I am so excited about these little Black & Blueberry Pound Cakes because I finally used my John Wright cast iron flower mold baking pan, which is like it’s official name apparently. I think these types of pans are typically used for cornbread, but I wanted to bake something in it that wouldn’t rise or dome too much, and pound cake was the perfect thing to try first!

I got this pan from a relative a little over a year ago and had yet to use it until last weekend. The pound cakes turned out perfectly and I almost wish I had another one! I don’t think this specific floral one is made anymore, but there are several available online for pretty cheap. You can also check out the John Wright Cast Iron website for some other fun pans! I can’t wait to use come up with another idea for this one.

THE POUND CAKE

Okay so let me talk to you about this pound cake recipe because it was soo darn good. I don’t have a legit pound cake recipe here on the blog, and I’ve made a couple from popular websites that did not turn out great. I also have a recipe of my grandmother’s that I definitely need to try.

BUT. My mom and I love Home Town on HGTV. There’s an episode where they’re redoing a house and they find a recipe card in the kitchen cabinets during the demo. It was for a pound cake and had a name and number on it. Long story short, they shared Miss Dot’s pound cake recipe and people from all over started making it! Erin Napier posted the recipe on her IG stories and I immediately took a screenshot of it! Then later I found it online.

I’ve been dying to make it, and I can very confidently tell you that I’ll be making it again. The recipe below is adapted from Miss Dot’s pound cake, except I cut it in half, threw in some berries, a pinch of lavender, and drizzled a glaze on top.

SO GOOD.

THE BERRIES

I used blackberries and blueberries here because I wanted to do something fun with fresh summer berries, but you can really use any berry or flavors you want! Because pound cake batter is thick and dense, the berries don’t sink to the bottom while baking and you get some in every bite.

I also added the tiniest splash of lavender extract and it goes SO WELL with the flavors here. It’s also totally optional and you can sub for vanilla, lemon, or almond if you’d like!

VANILLA BEAN GLAZE

These little cakelets are topped with a vanilla bean glaze. (There’s vanilla bean in the cake batter too!) And while I’m a fan of all things with glaze and frosting and ganache, etc., these cakes are so so good on their own. You could top with a little dusting of powdered sugar or leave them completely bare!

I mean, how cute is this mini cake? They make me so happy, I’m obsessed.

BUT WAIT, I DON’T HAVE THIS FLORAL PAN.

That’s totally okay! You can make this recipe several different ways.

Mini bundt pans, or mini loaf pans
Cupcake/muffin pan
8″ x 4.5″ loaf pan

I haven’t tried it any of these ways, but you can bake on 350°F and check for doneness. In the mini bundt, loaf, and cupcake pans, I’d bake for 15 minutes and then check. For the 8″ x 4.5″ loaf pan, I’d bake for 30 to 35 minutes and check. It may need way more baking time than that, but I feel like that’s a good point to stop and check it. Should be lightly golden brown on top and around the edges. Insert a toothpick into the center and see if it comes out clean.

I’d love to hear if you make these mini pound cakes! We loved them so much and I hope you enjoy them too.

Happy baking!

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Black & Blueberry Pound Cakes

Prep Time: 30

Cook Time: 20

Total Time: 50

Ingredients

POUND CAKE:

3/4 cup (1 1/2 sticks) unsalted butter room temperature
4 oz cream cheese room temperature
½ tbsp vanilla bean paste
¼ tsp lavender extract (optional)
1 ½ cups sugar
3 large eggs
1 ½ cups all-purpose flour
½ tsp salt
1 cup fresh blackberries
1 cup fresh blueberries

VANILLA BEAN GLAZE:

1 cup powdered sugar
1 tsp vanilla bean paste or vanilla extract
2 tbsp milk

Instructions

For the pound cakes:

Preheat oven to 350°F and spray floral cast iron pan (or mini bundt pan, cupcake pan, or loaf pan) with baking spray.
In the bowl of a stand mixer, beat butter and cream cheese until smooth and creamy. Add sugar, vanilla bean paste, lavender extract (if using) and eggs; mix well.
Add flour and salt; mix until fully incorporated. Fold in berries.
Use a cookie scoop to fill each cavity about 3/4ths full. Bake for 15 to 18 minutes, or until lightly golden brown on top and a toothpick inserted into the center comes out clean (a few crumbs are okay).
Let cakes cool in pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter, making sure to wipe out and re-spray pan.