Imagine a dessert so decadent, so bursting with fruity goodness, that it transforms an ordinary afternoon into a spectacular culinary experience. This Blueberry Raspberry Pound Cake is not just a recipe—it's a slice of heaven that promises to tantalize your taste buds and elevate your baking game. With a perfect balance of buttery richness and vibrant berry flavors, this cake is about to become your new obsession, guaranteed to impress family, friends, and even the most discerning dessert critics.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup blueberries
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, ensuring all ingredients are fully incorporated and the batter is smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in blueberries and raspberries, being careful not to crush the fruits. Use a spatula and fold softly to distribute fruits evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with few crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with whipped cream.
Tips
- Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's tender crumb.
- Fruit Preparation: Gently coat berries in a light dusting of flour before folding into the batter to prevent sinking.
- Even Baking: Rotate the pan halfway through baking to ensure uniform browning and cooking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity.
- Storage Tip: Wrap the cooled cake in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 58g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
