Red, White + Blueberry Pound Cake
A classic, all-butter mixed berry pound cake for dessert, loaded with fresh raspberries and blueberries. Feel free to use all of one type of berry instead of both.
Servings: 1 cake
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.