Here's another recipe I'm salivating over and planning to make when it's cool enough, only substituting blackberries (are they the same thing? Close enough) from my garden:\n \n[IMG]http://i.imgur.com/SOdU6d3.jpg[/IMG]\n \nRecipe adapted from [URL='http://mymadisonbistro.com/archives/raspberry-pound-cake']My Madison Bistro[/URL]\n[LIST]\n[*]½ cup unsalted butter (room temperature)\n[*]1 ¼ cups plus 2 tablespoons granulated sugar\n[*]2 large eggs\n[*]1 teaspoon vanilla extract\n[*]6 ounces black raspberries*\n[*]1 ½ cups all purpose flour\n[*]½ tsp baking powder\n[*]¼ tsp salt\n[*]½ cup plain unsweetened yogurt + ½ tsp baking soda\n[/LIST]\nLine regular 9x5 loaf pan with parchment paper, making sure to completely cover the sides of the pan.\nMix together black raspberries and 2 tablespoons sugar in a food processor or blender. Pulse a couple seconds until raspberries break down. Set aside.\nMix together flour, baking powder, and salt. Set aside.\nCream together butter &amp; sugar until fluffy (about 3-5 minutes), add eggs and vanilla until just blended.\nWith mixer on low, alternate adding the flour mixture and the yogurt, starting and ending with the flour. Do not overmix.\nSpread about half the batter in the loaf pan. Add about ½ cup raspberry puree. Add in the rest of the batter and top with the rest of the puree. Use a knife to swirl the mixture together.\nBake at 350 for about one hour or until done. Cool in pan for 30 minutes then remove and cool completely.\n*I used frozen and it made a ton of the puree. If you're not as huge of a raspberry fan as I am, you could probably cut out about a third of the raspberries used.