Name: Blueberry Raspberry Pound Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: PT-487347H35M35S
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour (reserve 1 tablespoon for berries); 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, room temperature; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons pure vanilla extract; ½ cup milk (whole or low-fat); 1 cup fresh or frozen blueberries; 1 cup fresh or frozen raspberries; Powdered sugar or glaze (optional)

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Short description

This blueberry raspberry pound cake is a buttery, moist dessert packed with bursts of sweet berries in every slice. It’s tender, rich, and perfect for showcasing fresh or frozen berries in a classic cake that feels both comforting and elegant.

Blueberry Raspberry Pound Cake

Why I’ll Love This Recipe

I love how this cake balances a rich, buttery crumb with bright berry flavor. The tartness of the raspberries complements the sweetness of the blueberries perfectly. It’s easy to make with basic pantry ingredients, and I can serve it plain, with a dusting of sugar, or topped with a light glaze for extra sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter, room temperature
granulated sugar
large eggs, room temperature
pure vanilla extract
milk (whole or low-fat)
fresh or frozen blueberries and raspberries
powdered sugar or glaze ingredients (optional)

Directions

I start by whisking together flour, baking powder, and salt, setting aside a small portion of flour to toss with the berries.
I coat the berries in the reserved flour to help keep them from sinking in the batter.
Then, I cream the butter and sugar until light and fluffy, beating in the eggs one at a time, followed by vanilla extract.
I alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour.
I set aside a bit of the plain batter, then gently fold the berries into the rest.
I spread the plain batter on the bottom of a greased pan, followed by the berry-filled batter on top.
I bake the cake at 325°F for about 1 hour and 15 minutes, or until a toothpick comes out clean.
Once cooled slightly, I invert the cake and let it finish cooling completely before dusting with powdered sugar or glazing.

Servings and timing

This recipe yields about 14 slices. Prep time is around 15 minutes, with a baking time of approximately 1 hour and 15 minutes. Allow at least another hour for cooling, so the total time from start to finish is about 2.5 to 3 hours.

Variations

I sometimes use only one type of berry or switch in blackberries or chopped strawberries.
A lemon glaze made with powdered sugar and lemon juice adds a bright finish.
For individual portions, I bake the batter in mini Bundt pans and adjust the baking time to about 25 minutes.
I like adding a splash of almond extract or kirsch for a more complex flavor.

storage/reheating

I keep the cake at room temperature, tightly wrapped, for up to 4 days. It can also be frozen for up to 3 months—just slice and wrap each piece individually. To reheat, I bring it to room temperature or warm slices gently in the microwave or a low oven.

FAQs

How do I prevent the berries from sinking?

I toss the berries with a little flour before adding them to the batter. This helps distribute them evenly throughout the cake.

Can I use frozen berries?

Yes, I use frozen berries straight from the freezer. They work well and save time, although they might add a few extra minutes to the baking time.

What’s the best pan to use?

I prefer a Bundt or loaf pan, well-greased and floured to ensure the cake releases easily after baking.

Is this cake good for making ahead?

Definitely. I think it tastes even better the next day after the flavors have had time to settle. Just store it well-covered at room temperature.

How can I glaze the cake?

I mix powdered sugar with a little milk and vanilla or lemon juice until smooth, then drizzle it over the cooled cake for a sweet finish.

Conclusion

This blueberry raspberry pound cake is a beautiful way to enjoy fresh or frozen berries in a classic, buttery cake. It’s simple enough for everyday baking but special enough to serve for guests or occasions. I keep coming back to this recipe whenever I want something fruity, sweet, and satisfying.