Berry Pound Cake is the best buttery pound cake with fresh berries baked into it. It’s the perfect summer cake recipe!

I love that when you make a cake with red and blue berries, it turns into a red, white and blue recipe! That makes this cake perfect for summer celebrations, when berries are in their full swing of ripeness. This is such a delicious cake. And it’s perfect for serving to guests too.

Ingredients needed:

all purpose flour
white sugar
baking soda and salt
large eggs
unsalted butter
sour cream
lemon zest
vanilla extract
fresh raspberries
fresh blueberries
powdered sugar

How to make Berry Pound Cake:

The complete, printable recipe is at the end of this post.

Preheat the oven to 325℉. Spray a 10-inch tube pan (angel food cake pan) with baking spray (nonstick spray with flour).

In a large bowl, whisk together flour, sugar, salt and baking soda. Add the eggs, butter, sour cream, lemon zest and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in half each of the raspberries and blueberries.

Spread the batter evenly in the prepared pan. Sprinkle the remaining berries evenly over the batter.

Bake for about 1½ hours if you have a dark gray pan (1 hour, 40 min if you have a light colored pan). A piece of uncooked spaghetti inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for 15 minutes.

Invert the cake onto a rack to cool completely.

Just before serving, dust the cake with powdered sugar. To make it look extra festive, you can plop some more fresh berries on top!

This is a delicious cake to be served plain. But you can also add a dollop of whipped cream or a scoop of ice cream, if you’d like. Enjoy!

The Best Summer Cake Recipes:

Berry Pound Cake

RecipeBoy.com (share from the Piece of Cake cookbook)

This is the perfect summer dessert cake!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dessert

Cuisine American

Servings 24 servings

Ingredients

3 cups all purpose flour
3 cups granulated white sugar
1 teaspoon salt
½ teaspoon baking soda
6 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sour cream
1 tablespoon finely grated lemon zest
1½ teaspoons vanilla extract
1½ cups raspberries
1½ cups blueberries
2 tablespoons powdered sugar

Instructions

Preheat the oven to 325℉. Spray a 10-inch tube pan (angel food cake pan) with baking spray (nonstick spray with flour).
In a large bowl, whisk together flour, sugar, salt and baking soda.
Add the eggs, butter, sour cream, lemon zest and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in half each of the raspberries and blueberries.
Spread the batter evenly in the prepared pan. Sprinkle the remaining berries evenly over the batter.
Bake for about 1½ hours if you have a dark gray pan (1 hour, 40 min if you have a light colored pan). A piece of uncooked spaghetti inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto a rack to cool completely. Just before serving, dust the cake with powdered sugar.

Keyword berry, cake, pound cake