Blueberry raspberry pound cake is a delicious dessert for summer when berries are in season. The red and blue berries make this the perfect dish for the Fourth of July!
11tablespoons(155 g) unsalted butter, room temperature
2 ½ounce(68 g) cream cheese, room temperature
2teaspoonsvanilla extract
¼teaspoonalmond extract, optional
4large eggs, room temperature
¾cup(75 g) frozen raspberries
¾cup(75 g) frozen blueberries
extraflour for dusting berries
Instructions
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.
Notes
¹ After adding the eggs, the batter may have pieces of butter/cream cheese. That is okay! Scrape down the sides, mix again, then add the flour. It will all come together!² To store, wrap the cooled pound cake in plastic wrap and keep at room temperature for up to a week.³ Tossing the berries in flour will prevent the berries from sinking to the bottom of the cake while baking. It also helps the berries from bleeding color into the cake batter.