Blueberry Raspberry Pound Cake
Blueberry raspberry pound cake is a delicious dessert for summer when berries are in season. The red and blueberries make this the perfect dish for the Fourth of July!
I’m on a berry kick right now and for good reason—berries are in season! I’m talking strawberries, blueberries and (soon) raspberries. With so much fresh fruit available, I put it to good use and baked blueberry raspberry pound cake.
Before I go any further, I must admit that I actually used frozen berries in the pound cake, but for good reason! Frozen berries typically work better in cakes (especially heavy ones like pound cake).
Berries need to be coated in flour before mixing them in to the batter. Frozen berries hold on to the flour better and will keep the berries from bleeding their color into the batter.
Also, the flour will adhere to the batter and keep the berries from falling to the bottom of the cake while baking! See, frozen berries coated in flour work wonders in pound cake!
Of course, I couldn’t help but have a few fresh berries on the side with my slice of cake 🙂
I used my go-to pound cake recipe and adjusted the measurements slightly so all the batter and berries would fit into a standard 9-inch by 5-inch loaf pan. After a couple test runs, the cake turned out beautifully and full of flavor.
This pound cake is dense and rich—just what a pound cake should be. I like to use a bit of cream cheese along with butter for my pound cakes as it makes it richer in my opinion. But what makes this cake extra special are the berries.
Inside this pound cake, the berries are bursting with flavor and color. I am personally a fan of pairing the raspberries and blueberries because they create a red, white and blue effect in the cake. Can someone say, “Fourth of July”?!
The berries creates a bit of tartness in each bite, which pairs well with the buttery, sweet cake. The only thing that could have made this cake better would be a scoop of vanilla ice cream. Yum!
Try this blueberry raspberry pound cake for the Fourth of July, Memorial Day, or just when you’re craving a berry-filled dessert!
Blueberry Raspberry Pound Cake
- 1 ½ cups (187 g) unbleached all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 11 tablespoons (155 g) unsalted butter, room temperature
- 2 ½ ounce (68 g) cream cheese, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 4 large eggs, room temperature
- ¾ cup (75 g) frozen raspberries
- ¾ cup (75 g) frozen blueberries
- extra flour for dusting berries
- Preheat oven to 325°F. Line a 9-inch by 5-inch loaf pan with parchment paper and spray with nonstick spray.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat together the butter and cream cheese at high speed, until very light and fluffy (about 3 minutes). Add the vanilla and almond extracts and 1 egg; beat well. Continue to add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.¹
- Turn the mixer on low and slowly add the flour mixture. Increase speed to medium and mix until the extremely light and fluffy, about 1 minute.
- Toss the frozen raspberries and blueberries in flour and, using a wooden spoon or rubber spatula, gently fold the berries into the cake batter.³
- Spoon the batter into prepared loaf pan. Bake for 75 minutes total. After 50 minutes, tent the loaf pan with tin foil and return the pound cake to the oven to bake for 25 more minutes.
- Pound cake is finished with golden in color and a toothpick inserted in the center comes out clean. Let pound cake cool in the pan for 5 minutes, then use the edges of the parchment paper to lift the pound cake out of the pan and set on a wire rack. Serve warm or at room temperature.