Berry Pound Cake

Catalina Castravet
By Catalina Castravet
Updated:
Published:
0 from 0 reviews

Bundt Cakes

Cook time Cook time: 1 hour 30 minutes

Berry Pound Cake is rich and buttery, made with vanilla bean seeds, and loaded with fresh and seasonal strawberries and blueberries.

Pound Cakes are common on our blog, as we love making them puffy and delicious. Like our popular Pumpkin Pound CakeTriple Chocolate Pond Cake and Persimmon Pound Cake, this one will be a easy one to enjoy!

Berry Pound Cake

This Very Berry Pound Cake is a slice of summer! Absolutely gorgeous, baked in a bundt cake pan. It is bursting with flavors!This is a delicious classic pound cake, that is rich and buttery. However, I twisted a bit and added vanilla bean seeds for a subtle vanilla flavor. Seasonal, fresh and fragrant strawberries and blueberries are added into the butter, so that every slice of this Very Berry Pound Cake is bursting with juicy berries.

Just look at that amazing crumb! So rich, so buttery, it melts in your mouth! This cake is fabulous on its own, or it can be served with vanilla ice cream. Also, a dollop of whipped cream and raspberry sauce will do just fine.

Why You’ll Love This Berry Pound Cake:

  • Firstly, it’s festive and colorful. Also, the cake is perfect for a special occasion or birthday party.
  • Beautiful colorful mixes, due to addition of berries.
  • In addition, it’s simply delicious, moist and flavorful.
  • So good that kids and adults will love it equally.
  • Perfect project to do with the kids, everyone will have so much fun.
  • Lastly, it’s light, and seasonal, so great way to enjoy some berries in a cake.

How Long Will Berry Pound Cake Stay Fresh?

The cake can be stored wrapped in plastic wrap at room temperature for about 4-5 days.

Can You Store and Freeze This Berry Pound Cake?

Absolutely! This cake freezes well. First, cool the cake completely and fully wrap it in plastic wrap, tightly. After that, wrap in aluminum foil. Freeze for up to 2-3 month. Defrost before slicing.

TOOLS/INGREDIENTS I USED TO MAKE THIS CAKE RECIPE:

  • Silicone Bundt Cake Pan – I like how easy it is to bake using silicone pans. Also, they are non sticks which helps a lot with cake removal.
Berry Pound Cake

Berry Pound Cake

Berry Pound Cake is rich and buttery, made with vanilla bean seeds, and loaded with fresh and seasonal strawberries and blueberries.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings
Calories: 653kcal
Author: Catalina Castravet

Ingredients

  • 1 pound butter (softened)
  • 3 cups sugar
  • 5 large eggs
  • 4 cups all-purpose flour
  • 1 cup whole milk
  • 3 vanilla beans (seeds only or 1 teaspoon vanilla extract)
  • 1 1/4 cup fresh sliced strawberries
  • 1 cup fresh blueberries

Optional:

  • Powdered sugar

Instructions

  • Preheat oven to 300F.
  • Grease with butter or baking spray a bundt cake pan and set aside.
  • In the bowl of a stand mixer, beat butter at medium speed until creamy for 5-6 minutes. Gradually add sugar and vanilla bean seeds or vanilla extract, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until combined.
  • On low speed, add 2 cups of flour to the mixture, followed by the milk and ending with the remaining 2 cups of flour. Beat on low speed just until blended.
  • With a spatula, stir in gently the strawberries and blueberries.
  • Transfer the batter to the prepared pan and level the surface with a spatula.
  • Bake at 300° for 1 hour and 30 minutes or until a long wooden pick inserted into the center comes out clean.
  • Cool in the pan on a wire rack for 15 minutes, remove cake from pan, and cool completely on a wire rack.
  • Once cooled, sprinkle with powdered sugar and serve.

Nutrition

Calories: 653kcal | Carbohydrates: 83g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 393mg | Potassium: 203mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1580IU | Vitamin C: 10.1mg | Calcium: 100mg | Iron: 3.3mg
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Comments

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Debi

My bundt pan overflowed in the oven as it was a lot of batter! The cake still turned out delicious but please make sure that you have a super large bundt pan.

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Hi Debi, I usually try to reply to comments in one day, but I was traveling this week so it took me a little longer. I am very sorry for your accident, but glad you liked the cake. Bundt cakes don't raise a lot, since there is no baking powder involved, but still they expand a little so its always safe to leave 2 inches, to avoid any accidents. I actually baked same cake with just blueberries this weekend and used a smaller bundt pan, so with the leftover batter I made muffins :) so you can always line a muffin tin with a few paper cups and bake some extra muffins if you have too much batter :)

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Kate

That is so beautiful and so simple! I bet the berry flavor just shines right through. :)

Reply

Thanks Kate :)

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