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Berry Pound Cake

  • Author: The Happier Homemaker
  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American

Description

Nothing screams spring and summer quite like this delicious Berry Pound Cake made with blueberries and strawberries!


Scale

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter plus extra for pan
  • 2 cups sugar plus extra for pan
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup all purpose flour
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups chopped fresh strawberries
  • 4 oz cream cheese
  • 1/2 cup powdered sugar
  • 1/2 tablespoon vanilla extract
  • 3 tablespoons milk

Instructions

  1. Preheat oven to 325 degrees.
  2. Generously butter a bundt pan and toss with sugar to coat.
  3. In a small bowl combine 2 3/4 cups flour, salt and baking powder. Set aside.
  4. In a stand mixer combine butter and sugar and mix on medium speed until light and fluffy.
  5. Add eggs and vanilla and mix until just blended.
  6. Add flour mixture a little at a time until blended. Batter will be very thick! Remove from mixer.
  7. Toss fruit in 1/4 cup of flour and gently fold into the batter.
  8. Spoon into prepared bundt pan.
  9. Bake for 70-80 minutes or until toothpick inserted in the middle comes out clean.
  10. Allow to cool at least 15 minutes before removing from pan.
  11. To make the glaze: whip cream cheese in a mixer until smooth.
  12. Add powdered sugar and blend, scraping down the sides as needed.
  13. Add vanilla and milk and continue to mix until smooth. Spoon over cake and serve.
  14. Can be frozen in an airtight container up to 2 months.