Blackberry Swirl Pound Cake

I saw this recipe in the back of the July/August issue of Martha Stewart's Food Everyday (or vice versa!!) and it looked soo good!! I happened to have 3 pints of Blackberries in the freezer and the rest of the ingredients on hand, so figured why not! Of course my worst thing is that I have a horrible habit of reading my recipes quickly if at all .. ALWAYS READ YOUR RECIPES hahaha.. I got to the swirl part, put all the batter in the pan, and missed where it was in batches. So.. scooped off and swirled and put back and swirled more lol. It's super tasty!.. Very light and buttery despite only having 1 stick of butter. I really like it, and can't wait to try it with other Fruits swirled in!

Blackberry Swirl Pound Cake

1/2 c (1 stick) unsalted butter, room temperature, plus more for pan
6 oz blackberries (1 1/3 c)
1 1/4 c plus 2 TBSP sugar
1 1/2c all purpose flour
1/2 tsp coarse salt
1/4 tsp baking powder
2 lg eggs, lightly beaten
1/2 tsp pure vanilla extract
1/2c sour cream, room temperature

Preheat oven to 350. Lightly butter a 5x9 loaf pan and line with parchment, leaving a 2 in overhang on all sides, butter parchment. In a food processor, puree blackberries with 2 tbsp sugar, in a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, using an electric mixer, beat together butter and 1 1/4 c sugar until light and fluffy, 5 min. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour crea, beginning and ending with flour mixture.
Transfer half the batter to pan and dot with 1/2c blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife. swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hrs. Let cool in pan on a wire rack, 30min. Lift cake out of pan and place on a serving plate , cool completely before slicing. (store cooled cake, wrapped tightly in plastic at room temp, up to 3 days)

 I had some of the Blackberry puree with it.. was very yummy!