Description

A moist, buttery pound cake bursting with sweet blueberries and tart raspberries. This rich and tender cake is perfect served plain, dusted with sugar, or topped with a light glaze, making it a comforting yet elegant dessert.

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C) and grease a Bundt or loaf pan.
In a bowl, whisk together flour (minus 1 tbsp), baking powder, and salt. Set aside 1 tablespoon of flour and toss it with the berries.
Cream butter and sugar until light and fluffy, about 3–5 minutes.
Beat in eggs one at a time, then mix in vanilla extract.
Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
Set aside a small portion of plain batter. Gently fold the floured berries into the remaining batter.
Spread plain batter on the bottom of the prepared pan, then layer berry-filled batter on top.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze if desired before serving.

Notes

Use blackberries or strawberries instead of raspberries or blueberries for variation.
Add a lemon glaze for extra brightness.
Mini Bundt pans work well—bake for about 25 minutes.
Enhance flavor with a splash of almond extract or kirsch.
Let cake rest overnight for best flavor development.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 110mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1.5g
Protein: 4g
Cholesterol: 90mg