Mixed Berry Pound Cake

by Haley // June 7, 2018 (updated July 7, 2025)

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Summer is even sweeter with this mixed berry pound cake! Sweet, tender and bursting with fruity flavor, this cake is a crowd pleaser. It’s perfect for summer barbecues and Fourth of July parties!

tabletop with a mixed berry pound cake topped with icing and a few slices cut.

Berries are the highlight of summer baking if you ask me. Bake them up in a berry crisp or fruit galette and you have a delicious summer dessert. For the Fourth of July I decided to make a mixed berry pound cake—it was a hit at the party! The sweet berries are tucked inside a buttery, tender cake that makes every bite is irresistible.

Table of Contents

Why You’ll Love This Recipe

Perfect for summer parties. A bundt cake it the perfect dessert for summer! It serves a crowd and has a beautiful presentation.
Good use of fresh berries. Each slice has a burst of fruit flavor!
Easy to make. The batter uses basic ingredients that come together in a matter of minutes!

Ingredient Notes

tabletop with bowls of ingredients to make mixed berry pound cake.

Flour: Use all-purpose flour as the base for the dry ingredients.
Baking powder: This leavening agent helps the batter rise. Check that it is fresh and not expired for best results.
Salt: Salt is added to activate the baking powder and offset some of the sweetness.
Butter: Use unsalted butter that is room temperature. Various brands of salted butter have different amounts of salt added so it’s best to add the salt separately.
Sugar: To add sweetness and moisture, use granulated sugar.
Eggs: Large eggs at room temperature help bind the ingredients and add richness.
Vanilla: A little bit of warmth and flavor is added with a touch of vanilla extract.
Milk: Use regular milk to add moisture to the cake and to make the icing.
Berries: Choose a mix of fresh blueberries, raspberries and blackberries.
Confectioners’ sugar: Also known as powdered sugar, this sweetener is used to make the icing.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try different berries. You can use only one type of berry for substitute a different fruit. Aim for 2 cups of chopped fruit.

Add a vanilla glaze. Omit the lemon juice and use 1 teaspoon vanilla extract. Add more milk as needed to achieve desired consistency.

Bake mini bundt cakes. Use a mini bundt pan and fill each cup three-quarters full. Bake the cakes at 325ºF for 20 to 25 minutes.

How to Make Berry Pound Cake

photo collage demonstrating how to make mixed berry pound cake batter in a mixing bowl using a hand mixer.

Whisk the dry ingredients together—flour, baking powder and salt. Set aside 1/4 cup of the flour and toss it with the berries.
Beat the butter and sugar together until light and fluffy. Mix in eggs one at a time and then the vanilla. Scrape down the sides and bottom of the bowl as needed.
Alternate adding the flour mixture and the milk, beginning and ending with flour.
Set aside 1/2 cup batter. Mix in the berries to remaining batter.

photo collage demonstrating how to make berry pound cake in a bundt pan and top the cake with lemon icing.

Transfer 1/2 cup batter to the bundt pan and spread in an even layer on the bottom. Pour remaining batter on top. Bake at 325 F for 70 to 80 minutes. Cool in the pan for 15 minutes, then invert to a wire rack to cool completely.
For the icing, whisk together the confectioners’ sugar, milk and lemon juice. Pour over the cooled cake, slice and serve.

Expert Tips

Measure the ingredients properly. Use a kitchen scale for the most accurate measuring. If you don’t have a scale, spoon and level the flour into a measuring cup (don’t pack it down).

Use room temperature ingredients. Not only are they easier to mix, but they create a more consistent batter. As a result, the cake will have a better texture!

Coat the berries in flour. This helps them stay scattered in the batter and not sink to the bottom during the baking process.

Set aside some plain batter to go on the bottom of the bundt pan. Since the cake is flipped out of the pan, this will make the top smooth for when the icing goes on.

Cool the cake completely. If the cake is still warm, the icing will melt and the cake will be crumbly when sliced.

slice of triple berry pound cake on a plate on a tabletop.

Storage Tips

Store cake covered or in an airtight container at room temperature for up 3 to 4 days. Make sure it is completely cooled to prevent condensation.

Freeze for up to 3 months. Wrap the entire cake or individual slices in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving.

Recipe FAQ

Can I make this in a different size pan?

Yes, this will work in two 8-inch round pans or a 9-inch springform pan. Baking times will vary.

Why is my pound cake dry?

Most likely there was too much flour added or the cake was over-baked. Remember measure flour properly with the spoon and level method. Check that your oven temperature is correct using an oven thermometer.

Can I use frozen berries?

Yes, keep them frozen until right before adding to the batter. Remember to toss them in the 1/4 cup flour mixture before mixing in. The batter may turn slightly purple in color from the juices, but it will disappear in the baking process.