blackberry-swirl pound cake

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

6 ounces blackberries

1 and 1/4 cups plus 2 tablespoons sugar

1 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

1/2 cups sour cream, room temperature

whipped cream, for serving

Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving an overhang; butter parchment. In a food processor, puree blackberries with 2 tablespoons 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 and 1/4 cups sugar until light and fluffy, 5 minutes. 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 cream, beginning and ending with flour mixture.

Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree.

With a skewer, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.

Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.