Very Berry Pound Cake

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

A rich and buttery Very Berry Pound Cake made with vanilla bean seeds, is loaded with fresh and seasonal strawberries and blueberries.This Very Berry Pound Cake is a slice of summer! Absolutely gorgeous, baked in a bundt cake pan, the Very Berry Pound Cake is bursting with flavors!

A rich and buttery Very Berry Pound Cake made with vanilla bean seeds, is loaded with fresh and seasonal strawberries and blueberries.This is a delicious classic pound cake, that is rich and buttery, to which I 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.

A rich and buttery Very Berry Pound Cake made with vanilla bean seeds, is loaded with fresh and seasonal strawberries and blueberries.Just look at that amazing crumb! So rich, so buttery, it melts in your mouth! This Very Berry Pound Cake is fabulous on its own or it can be served with vanilla ice cream or a dollop of whipped cream and raspberry sauce!

Very Berry Pound Cake
 
Prep time
Cook time
Total time
 
A rich and buttery Very Berry Pound Cake made with vanilla bean seeds, is loaded with fresh and seasonal strawberries and blueberries.
Author:
Recipe type: Cake
Cuisine: American
Serves: 1 pound cake
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
  • 1¼ cup fresh sliced strawberries
  • 1 cup fresh blueberries
  • Optional:
  • Powdered sugar
Instructions
  1. Preheat oven to 300F.
  2. Grease with butter or baking spray a bundt cake pan and set aside.
  3. 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.
  4. 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.
  5. With a spatula, stir in gently the strawberries and blueberries.
  6. Transfer the batter to the prepared pan and level the surface with a spatula.
  7. Bake at 300° for 1 hour and 30 minutes or until a long wooden pick inserted into the center comes out clean.
  8. Cool in the pan on a wire rack for 15 minutes, remove cake from pan, and cool completely on a wire rack.
  9. Once cooled, sprinkle with powdered sugar and serve.

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

5 Comments

  • 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.

      • peasandpeonies

        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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