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Mixed Berry Pound Cake

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Buttery, all-American perfection.

mixed berry poundcake sliced on plates with fresh berries

Usually around Independence Day, Memorial Day, and even Election Day, thoughts turn to red, white, and blue desserts. Whether mixed berry pie or an extremely exuberant flag cake, nothing says all-American celebration like flag-inspired desserts. This red, white, and blueberry cake is my favorite: an all-butter pound cake fragrant with vanilla and folded with lots of juicy berries.

You’ll also like: Apple Pie With All-Butter Crust and Loaded Cowboy Blondies

cake batter with blueberries and raspberries in bowl

Mixed Berry Cake: Recipe Notes

This is a fairly standard pound cake, which means you will use the standard creaming method to mix it. In a mixer, beat together the butter and sugar until light and fluffy. Whip in the vanilla and eggs. Then fold in the dry ingredients and berries just until mixed. Then bake and enjoy!

A note about the berries. You can use either fresh or fresh-frozen berries (called IQF, or individually quick frozen) in this pound cake recipe.  I sometimes prefer frozen berries, actually. They are often more economical, and are available year ’round. Avoid strawberries, which have too much water.

The only slight difference between fresh and frozen berries is in the mixing and baking. Frozen berries have a tendency to give off a little juice, so fold them into the batter quickly, or toss them in some of the all-purpose flour before mixing.

Additionally, cake using frozen berries will take several extra minutes to bake. This is because the berries will cool the temperature of the cake batter. The cake batter may become a bit stiff once you add the berries. That is fine.

mixed berry poundcake baked in tube pan

Decorating the Berry Pound Cake

I love, love, love freeze-dried berries as an all-natural yet really exuberant cake decoration. Slightly crumbled over some buttercream frosting, they are like nature’s sprinkles.

But that is just one suggestion. I also like a simple dusting of powdered sugar here, or a thin glaze. Buttercream topped with a scattering of fresh berries would look lovely as well.

baked and decorated red white blueberry pound cake with vanilla buttercream and patriotic dessert decorations

Did you make this cake recipe? How did it turn out?

baked and decorated red white blueberry pound cake with vanilla buttercream and patriotic dessert decorations

Red, White + Blueberry Pound Cake

A classic, all-butter mixed berry pound cake for dessert, loaded with fresh raspberries and blueberries. Perfect for Election Day, patriotic holidays, or any occasion at all.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: brunch, Dessert
Cuisine: American
Keywords:: 4th of july, blueberry, cake, dessert, easy, election day, patriotic, pound cake, raspberry
Servings: 1 cake
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Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup blueberries, fresh or individually quick frozen (IQF)
  • 1 1/2 cups raspberries, fresh or individually quick frozen (IQF)

Instructions

  • Preheat the oven to 350°F and grease well a standard tube pan.
  • With an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla. Beat until very smooth and light. Scrape the bowl to make sure everything is emulsified.
  • Stir in the baking powder, salt, and flour and mix on low until combined. Do not over-mix. Fold in the berries and stir until just mixed throughout.
    PRO TIP: If using frozen berries, do not thaw them. Add them to the cake batter right from the freezer. This will make the cake batter somewhat stiff, but that is fine. Do not over-mix or your batter will become purple!
  • Bake in the center of the oven until a cake tester comes out clean, about 1 hour 15 minutes, or slightly more. If using frozen berries, it will be closer to 1 hour 20 to 25 minutes.
  • Cool in the pan until the cake can be handled. Run an offset spatula or knife around the edges of the cake pan. Invert onto a dish, then right side up again onto a cooling rack. Cool fully.
  • Decorate with a simple powdered sugar glaze, a dusting of powdered sugar, or some buttercream topped with freeze-dried or fresh berries.

13 comments

  • Could these work as muffins?

    • Unpeeled

      Hi, Lee. In theory, yes. They will bake fine in muffin tins. I often divide this batter into small tea loaf pans. But the texture of pound cake is a little dense compared to that of a muffin, so I’d compare these more closely to cupcakes. Here’s a great recipe for easy blueberry muffins, though. Either way, enjoy baking!

  • 5 stars
    A very good pound cake recipe.

  • I also have a question about using a different pan. Could I make this as a layer cake in 2 nine-inch round pans? Can’t wait to try this. Am thinking of frosting it too—lemon. It will be for a birthday cake for a friend who’s crazy for lemon and raspberry. Thank you.

    • Unpeeled

      Hi, Mary! Great question and the answer is yes, absolutely! The baking time will be different, of course, but the batter will definitely work in round cake pans, as well as loaf pans. The batter will rise a fair amount, so I would just avoid filling the cake pans more than halfway. and that lemon buttercream sounds fabulous–what a good flavor combo! Happy baking 🙂

      • Thank you so much for the prompt reply. I love this blog!

  • 5 stars
    Hi Lisa
    I’m a little embarrassed… I asked you a question w/ regards to this recipe (which looks so good-reason I gave all the stars- besides,your recipes are consistently awesome ??). But I asked the following question under the WRONG recipe-whoops!

    So, can I use fresh strawberries instead of raspberries
    &
    Can I use a Bundt pan instead of a tube pan?

    Thanks!

    Lisa

    • Unpeeled

      Hi, Lisa! Haha, no problem. The answer is that 1) yes, you can use a bundt pan, but do not fill it more than about 2/3 full (sizes can vary), and the baking time may change. As for strawberries, hmm…in general, I don’t love to bake raw strawberries into cakes because they have a higher moisture content, and tend to turn a brownish color when cooked. If you did want to use strawberries, I would macerate them in a little sugar for about an hour first, then drain the juice, then add the strawberries to the batter. (You can save the juice to use as a cake soak, or add it to lemonade! Hope this helps 🙂

      • 5 stars
        THANK YOU!!!!?

        I’m about to prep everything ,and following your instructions.

        *we live in the country, this time of year the strawberry stand provides a lot of inspiration ? ??

        Thanks again!
        Also, do you have a cookbook ?

        Lisa

        • Unpeeled

          I hope you enjoy! I am loving the strawberries right now myself! I do not have a cookbook yet, but it’s in the works for the medium term 🙂

  • Irena T.

    5 stars
    Great cake and easy to make. I do not have a tube pan but I baked this in my regular pound cake loaf pan (actually, two) and it came out beautifully. I love your website!

  • Wendy Wähler

    5 stars
    A great pound cake recipe. I have made this plain as well and it’s very good. But the berries taste great in it, almost like a giant muffin!

  • 5 stars
    Sweet with lots of berries.

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