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black & blueberry pound cakes - bethcakes.com

Black & Blueberry Pound Cakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes



  • 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


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


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.

For the vanilla bean glaze:

  • Whisk all ingredients together until smooth. Spoon over cakes and let glaze set.
  • Serve and enjoy! Store cakes covered at room temperature.


Pound cake recipe adapted from Miss Dot's Pound Cake.
All images and text ©Bethcakes.