Blackberry Swirl Pound Cake

Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan. Cut 2 pieces of parchment paper to fit the length and width of the loaf pan, plus a 2″ overhang on each end. Lay the paper in the pan, crisscrossing it and letting the excess paper hang over the edges. Lightly grease the paper.

Purée the berries with 2 tablespoons sugar in a food processor until smooth. Set aside.

Combine the flour, salt, and baking powder until well mixed. Set aside.

Cream the butter and remaining 1 1/4 cups sugar until light. Add the eggs and vanilla, beating until well mixed.

Add the flour mixture alternately with the sour cream on low speed, mixing just until combined, beginning and ending with the flour mixture.

Spread half of the cake batter in the prepared pan. Measure 1/2 cup of the blackberry purée and drop it by spoonfuls onto the cake batter in the pan. Spread remaining cake batter over the top, then dollop the rest of the berry purée over the top. Lightly swirl the batter and purée together to marble.

Bake at 350ºF for 65-75 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for 30 minutes. Remove the cake from the pan, removing the paper. Place the cake on a serving plate. Cool the cake completely before slicing.

(Recipe from Everyday Food.)