Berry Pound Cake

Berry Pound Cake is the best buttery pound cake with fresh berries baked into it. It’s the perfect summer cake recipe!

I love that when you make a cake with red and blue berries, it turns into a red, white and blue recipe! That makes this cake perfect for summer celebrations, when berries are in their full swing of ripeness. This is such a delicious cake. And it’s perfect for serving to guests too.

Ingredients needed:

• all purpose flour
• white sugar
• baking soda and salt
• large eggs
• unsalted butter
• sour cream
• lemon zest
• vanilla extract
• fresh raspberries
• fresh blueberries
• powdered sugar

How to make Berry Pound Cake:

The complete, printable recipe is at the end of this post.

Invert the cake onto a rack to cool completely. 

Just before serving, dust the cake with powdered sugar. To make it look extra festive, you can plop some more fresh berries on top!

This is a delicious cake to be served plain. But you can also add a dollop of whipped cream or a scoop of ice cream, if you’d like. Enjoy!

The Best Summer Cake Recipes:

• Raspberry Gooey Butter Cake
• Berry Icebox Cake
• S’Mores Ice Cream Cake
• Easy Candy Bar Ice Cream Cake
• Peach Cobbler Cake

Berry Pound Cake

RecipeBoy.com (share from the Piece of Cake cookbook)

This is the perfect summer dessert cake!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 273 kcal

Ingredients

  

1x2x3x

• 3 cups all purpose flour
• 3 cups granulated white sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• 6 large eggs, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sour cream
• 1 tablespoon finely grated lemon zest
• 1½ teaspoons vanilla extract
• 1½ cups raspberries
• 1½ cups blueberries
• 2 tablespoons powdered sugar

Instructions

 

• Preheat the oven to 325℉. Spray a 10-inch tube pan (angel food cake pan) with baking spray (nonstick spray with flour).
• In a large bowl, whisk together flour, sugar, salt and baking soda.
• Add the eggs, butter, sour cream, lemon zest and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in half each of the raspberries and blueberries.
• Spread the batter evenly in the prepared pan. Sprinkle the remaining berries evenly over the batter.
• Bake for about 1½ hours if you have a dark gray pan (1 hour, 40 min if you have a light colored pan). A piece of uncooked spaghetti inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto a rack to cool completely. Just before serving, dust the cake with powdered sugar.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 73mgSodium: 142mgPotassium: 68mgFiber: 1gSugar: 27gVitamin A: 381IUVitamin C: 3mgCalcium: 24mgIron: 1mg

Keyword berry, cake, pound cake

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