Irresistible Pound Cake Recipe Made Easy at Home

Attention all dessert lovers and berry enthusiasts! If you’re in search of the perfect summer pound cake, look no further than this raspberry and blueberry pound cake recipe. Bursting with fresh berries, this cake is moist yet dense, making it the ultimate dessert for any occasion.

Not only does this cake appease the taste buds, it also provides a beautiful presentation on any table. The vibrant colors of the raspberries and blueberries truly make it a feast for the eyes as well.

But don’t be fooled by its beauty – this cake is easy to make and requires no special skills or tools. Plus, with the option to make it ahead and store for later, or even reheat for leftover enjoyment, it’s the perfect dessert for a busy lifestyle.

So what are you waiting for? Gather your ingredients and let’s get baking!

Why You’ll Love This Recipe

Raspberry and Blueberry Pound Cake
Raspberry and Blueberry Pound Cake

Are you looking for a delightful and flavorful dessert that will make your taste buds dance with joy? Then look no further than this Raspberry and Blueberry Pound Cake recipe!

With the perfect balance of tartness from the fresh raspberries and sweetness from the juicy blueberries, this pound cake is sure to satisfy your dessert cravings. The soft and moist pound cake is made with high-quality ingredients – including cake flour, unsalted butter, and eggs – ensuring that every bite is full of flavor.

But what really sets this recipe apart is the addition of kirsch, a cherry-flavored liqueur that adds a subtle depth of flavor to the pound cake, making it truly unforgettable. Plus, the beautiful mix of fresh berries in this dessert will please both your taste buds and your eyes.

Whether you’re hosting a family dinner or just want to indulge in something deliciously sweet, this Raspberry and Blueberry Pound Cake is the perfect dessert. Trust me; this dessert will become an instant favorite among your friends and family!

Ingredient List

 A slice of summer in every bite!
A slice of summer in every bite!

Here are the ingredients you’ll need to make this raspberry and blueberry pound cake recipe:

Dry Ingredients:

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon kirsch (optional)
  • zest of one lemon (optional)
  • 1/4 cup hot milk


  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Note: You can also use a mixed berry blend for this recipe.

The Recipe How-To

 Sweetness overload with raspberries and blueberries!
Sweetness overload with raspberries and blueberries!

Now, let’s get to making this decadent raspberry and blueberry pound cake!

Preheat the Oven

First things first: preheat your oven to 350°F (175°C) and butter and flour your chosen pan – whether that’s a bundt cake pan or a loaf pan. I recommend using a bundt cake pan for presentation purposes.

Mix Dry Ingredients

In a separate bowl, whisk together 3 cups of cake flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set it aside.

Cream Butter and Sugar

Cream 2 cups unsalted butter with 2 cups granulated sugar on medium-high speed for about 5 minutes. You want the mixture to be light, fluffy, and pale in color.

Add Eggs

Add in 6 large eggs, one at a time, beating until each egg is fully incorporated before adding the next.

Alternate Wet and Dry Ingredients

Now it’s time to alternate adding in the dry ingredients and wet ingredients. Add half of the dry ingredients to the batter and mix on low speed until just combined. Then add in 1 cup of hot milk (heated in the microwave for one minute), followed by the remaining dry ingredients. Mix until just combined.

Fold in Berries

Gently fold in 1 cup of fresh blueberries and 1 cup of fresh raspberries into the batter until they’re evenly dispersed throughout.

Pour Batter into Pan

Pour the batter into the prepared pan and smooth out the top with a spatula.


Bake at 350°F (175°C) for approximately 60-65 minutes or until a toothpick inserted into the center comes out clean. If you’re using a loaf pan, it may take closer to 75 minutes so keep an eye on it towards the end.

Cool and Serve

Allow the cake to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a lemon glaze before slicing and serving with whipped cream and fresh berries on top.

Enjoy your moist blueberry raspberry pound cake with your tea, coffee, or ice cream!

Substitutions and Variations

 A pound cake that is bursting with fruity flavors!
A pound cake that is bursting with fruity flavors!

Just like any other recipe, you can always substitute or modify some of the ingredients to make this Raspberry and Blueberry Pound Cake Recipe truly yours. Here are some substitutions and variations that you can play around with:

– Mixed Berry Pound Cake: Instead of using just raspberries and blueberries, try adding some blackberries or strawberries to the mix. This will give your pound cake a burst of different flavors and colors.

– Lemon Blueberry Pound Cake: Add a twist to this recipe by incorporating lemon zest to the batter to create a refreshing contrast with the sweetness of the berries. A lemon glaze atop your pound cake would also add a tart flavor and elevate your baked good.

– Triple Berry Bundt Cake: Replace the raspberries with blackberries or strawberries, and you’ve got yourself a triple berry bundt cake! This recipe allows for flexibility in fruit selection, so you can choose which specific berries you use based on preference and season.

– Vanilla Bean Blueberry Raspberry Bundt Cake: Infuse your batter with vanilla bean by splitting one open and adding its contents to the wet ingredients. Additionally, finish off your bundt cake with fresh whipped cream and a sprinkle of powdered sugar.

– Gluten-Free Blueberry Raspberry Pound Cake: Swap out regular flour for gluten-free all-purpose flour to suit any dietary restrictions or preferences.

Remember that baking is all about experimentation and creativity, so don’t be afraid to try new things when making this scrumptious cake. The possibilities are endless!

Serving and Pairing

 One cake to rule them all; Berryliciousness at its finest!
One cake to rule them all; Berryliciousness at its finest!

There’s nothing quite like a thick slice of warm pound cake, fresh from the oven. I love to serve this raspberry and blueberry pound cake with a dollop of whipped cream and some fresh berries on top. It’s the perfect way to showcase the natural sweetness of the berries without being too heavy or overwhelming.

This cake is also great for entertaining, especially if you have guests who are fans of mixed berry desserts. The colorful speckles of blueberries and raspberries make it a true showstopper on any dessert table.

Pairing wise, this cake goes well with a cup of hot tea or coffee, especially on a rainy day when you’re seeking comfort in the form of sweets. If you want to take things up a notch, why not try adding a scoop of vanilla ice cream on top of your slice? The contrasting temperatures and textures will give you an explosion of flavors as you bite down into that moist blueberry and raspberry goodness.

Not only does this berry pound cake satisfy your sweet tooth, but it’s also versatile enough to work as an elegant dessert or an afternoon snack. Bring out its best flavors by pairing it with a complimentary beverage and enjoying it in good company.

Make-Ahead, Storing and Reheating

 A perfect breakfast, or anytime treat with a fruity twist!
A perfect breakfast, or anytime treat with a fruity twist!

Now, let’s talk about the best ways to make this raspberry and blueberry pound cake ahead of time, store it properly, and reheat it to enjoy it as if it was freshly baked from the oven.

To make the cake ahead of time, you can bake it up to two days in advance. Allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. You can leave the cake at room temperature for up to 24 hours or store it in the refrigerator for longer shelf-life.

When reheating slices of the pound cake, I recommend placing them in the microwave for about 10-15 seconds. This will lightly warm the cake while preserving its moistness, texture, and flavor. You can also reheat individual slices by wrapping them in aluminum foil and baking them in a preheated oven at 350°F for about 5-7 minutes.

If you have any leftover slices or whole cakes that you would like to store, simply wrap them tightly with plastic wrap and keep them in a sealed container in the fridge for up to one week. To maintain its freshness and texture, do not cut the cake unless you are ready to eat it or share with your loved ones.

Pro tip: To add some extra zing to your pound cake when reheating or serving, add a dollop of whipped cream on top of each slice or serve with a side of vanilla ice cream. These toppings complement perfectly with the sweetness of fresh berries and create a delightful dessert experience that everyone will enjoy.

Now that you know how easy it is to make-ahead, store, and reheat this delicious raspberry and blueberry pound cake recipe, you can keep a batch on hand to enjoy any time of day for breakfast, brunch, dessert, or even as an afternoon snack. Great food is meant to be shared with great company!

Tips for Perfect Results

 A classic British cake becomes even more marvelous with berries!
A classic British cake becomes even more marvelous with berries!

Baking a pound cake may seem daunting, but with these simple tips, your raspberry and blueberry pound cake will turn out perfectly every time. Here are some tips to help you achieve the best results for this recipe:

1. Use Room Temperature Ingredients: To ensure that all the ingredients blend together seamlessly, make sure they are at room temperature before you start. Butter and eggs should be left out for an hour before baking.

2. Use Cake Flour: This type of flour is lighter and has less protein than all-purpose flour which will give your cake a finer crumb texture. You can also make your own cake flour at home by mixing 2 cups of all-purpose flour with 1/4 cup cornstarch.

3. Don’t Overmix The Batter: Over-mixing will cause the cake to become dense and heavy. Mix just until each ingredient is well incorporated, then stop.

4. Add Berries At The Right Time: Fold in the berries gently into the batter after all other ingredients have been smoothly mixed in so that they’re evenly distributed throughout.

5. Grease The Pan Properly: Use a generous amount of butter or baking spray to coat the pan and prevent the cake from sticking.

6. Avoid Overbaking: Bake the cake until it’s golden brown on top and a toothpick inserted in the center comes out clean to get a moist and tender pound cake.

Following these simple tips will help you bake a raspberry and blueberry pound cake worthy of any celebration or afternoon treat.

Bottom Line

And there you have it, my raspberry and blueberry pound cake recipe. As a chef specializing in British cuisine, I can confidently say that this cake will take your taste buds on a flavorful ride like never before.

With the perfect combination of fresh blueberries and raspberries, paired with the richness of unsalted butter and kirsch, this cake is one that will leave anyone satisfied. And with its versatility in serving options, you can enjoy it on its own or with a scoop of ice cream for an extra treat.

So go ahead and try out this recipe for yourself. You won’t regret it. And if you’re feeling adventurous, feel free to switch things up with some substitutions and variations.

Remember to follow my tips and recommendations for perfect results and make ahead options. And if you’re not a fan of bundt cakes, you can easily convert this into a traditional loaf or even cupcakes.

My aim as a chef is to create dishes that wow the palate and leave lasting memories. This raspberry and blueberry pound cake is no exception. So give in to your sweet tooth cravings and indulge in this delicious berry bundt cake today!

Raspberry and Blueberry Pound Cake

Raspberry and Blueberry Pound Cake Recipe

Serve this with whipped cream or vanilla ice cream and you have a red, white and blue dessert for Memorial Day, the 4th of July or Labor Day. Try it with a sauce of raspberries and blueberries cooked with a little sugar and cooled served over it-YUM!! From a July 1986 issue of Bon Appetit magazine.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, Fruit, Raspberries
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Servings 1 bundt cake
Calories 4833.1kcal


  • 5 eggs
  • 1 2/3 cups sugar (12 1/3 oz.)
  • 1 1/4 cups unsalted butter, cut into tablespoon-size pieces, room temperature (2 1/2 sticks)
  • 2 tablespoons kirsch
  • 2 cups cake flour plus 8 tablespoons cake flour (10 oz. total)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberry
  • 1 cup fresh blueberries
  • ice cream or whipped cream


  • Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
  • In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
  • Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
  • Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
  • Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
  • Fold batter into berry mixture using rubber spatula.
  • Transfer mixture to prepared pan, spreading evenly.
  • Place pan on center rack in cold oven.
  • Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
  • Cool in pan 5 minutes; invert onto rack and cool completely.
  • (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
  • Serve at room temperature with whipped cream or ice cream.


Serving: 1486g | Calories: 4833.1kcal | Carbohydrates: 586g | Protein: 58.9g | Fat: 258.6g | Saturated Fat: 153.9g | Cholesterol: 1667.6mg | Sodium: 1915.2mg | Fiber: 16.1g | Sugar: 355.9g

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