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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.

Course Dessert
Cuisine American
Keyword Berry Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 653 kcal
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

  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.
Nutrition Facts
Berry Pound Cake
Amount Per Serving
Calories 653 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 393mg 16%
Potassium 203mg 6%
Total Carbohydrates 83g 28%
Dietary Fiber 3g 12%
Sugars 52g
Protein 7g 14%
Vitamin A 31.6%
Vitamin C 12.2%
Calcium 10%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.