Sweet and tangy: Raspberry Blueberry Pound Cake recipe

There’s something about the aroma of a freshly baked pound cake that transports us back to grandma’s kitchen. As a chef who specializes in British cuisine, I’m always looking for ways to add my own spin to classic recipes, which is why I’m excited to share my take on Raspberry Blueberry Pound Cake with you.

This recipe takes the traditional buttery and dense pound cake and elevates it with fresh summer berries. The combination of tangy raspberries and juicy blueberries adds a burst of flavor to every slice, making it the perfect dessert for any occasion.

Baking this pound cake is not only mouth-watering but also satisfying, as it fills your home with the irresistible aroma of butter and summer berries while baking in the oven. The texture of each slice will be moist with just the right amount of crumbly goodness!

So, whether you’re having an afternoon tea party or just want a warm and delicious dessert on a lazy Sunday afternoon, this Raspberry Blueberry Pound Cake is sure to delight your taste buds and have everyone asking for seconds. Trust me; you don’t want to miss out on this fantastic recipe.

Why You’ll Love This Recipe

Raspberry Blueberry Pound Cake
Raspberry Blueberry Pound Cake

Are you looking for a dessert recipe that will satisfy your sweet tooth and impress your guests? Look no further than this Raspberry Blueberry Pound Cake recipe! I guarantee that this cake will be the star of any gathering.

What makes this pound cake so special is the combination of juicy fresh blueberries and raspberries, which not only adds natural sweetness but also gives it a gorgeous pop of color. The tender crumb of this cake, made with cake flour and baking powder, creates a satisfyingly dense yet fluffy texture.

But what really sets this pound cake apart is the addition of kirsch, a brandy made from cherries. Kirsch enhances the fruity flavor of the berries and adds a subtle warmth to the cake.

Plus, this recipe is incredibly versatile. You can substitute the berries with any fresh fruit you have on hand, such as strawberries or blackberries. It’s also easy to make ahead for parties or store leftovers for later.

Trust me when I say that one taste of this Berry Pound Cake, and you’ll fall in love with it just like I did. So go ahead and give it a try – your taste buds will thank you!

Ingredient List

“A slice of heaven with every bite”

Ingredients for Raspberry Blueberry Pound Cake Recipe

Here are the ingredients you’ll need to make this delicious Raspberry Blueberry Pound Cake Recipe:

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon kirsch (optional)
  • ½ cup mixed fresh blueberries and raspberries, chopped
  • 1 tablespoon lemon zest
  • 1 vanilla bean, scraped (optional)

Note: If cake flour is not available, substitute with all-purpose flour.

The Recipe How-To

“A perfect union between tart raspberries and sweet blueberries”

Now that we know what to expect, let’s get baking this Raspberry Blueberry Pound Cake Recipe!


Here’s what you’ll need:

  • 2 sticks of unsalted butter, softened to room temperature
  • 3 cups of cake flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup of Kirsch
  • 2 and 1/2 cups of granulated sugar
  • 6 large eggs, at room temperature
  • Lemon zest of one lemon

For the mixed berry filling:

  • 1 and 1/4 cups of fresh blueberries
  • 1 and 1/4 cups of fresh raspberries

Let’s Get Started!

My secret to making the best pound cakes is to be sure to cream the butter and sugar together for a good amount of time. This creates air pockets which produces a tender, light cake crumb.

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, cream together the softened butter, lemon zest, and granulated sugar. I like to use a stand mixer because it aerates the mixture better than by hand.
  3. Add in the eggs, one at a time, mixing well in between each addition.
  4. Mix in Kirsch until well combined with your batter.
  5. In another bowl, sift together the cake flour, baking powder, and salt.
  6. Add these dry ingredients into your wet mixture gradually while stirring continuously until smooth.
  7. Using a rubber spatula, gently fold in the mixed berries until they are evenly distributed throughout the batter.

Baking Time

  1. Grease a Bundt cake pan generously with cooking spray or butter.
  2. Pour your batter into your prepared Bundt pan.
  3. Bake at 350°F for 75-90 minutes or until a toothpick inserted in the center comes out clean.
  4. After baking, allow your cake to cool for at least 10 minutes before removing it from the pan.
  5. Place your cake onto a cooling rack and let it cool down completely before serving.

Time to Serve

Once your cake has cooled, you may want to dust with powdered sugar or glaze with a simple icing before serving as desired!

Substitutions and Variations

“A colorful summer treat”

We all have our own preferences when it comes to baking, and this raspberry blueberry pound cake recipe is no exception. Luckily, with a few alterations you can tailor this recipe to match your personal taste. Here are some substitutions and variations that will yield delicious results:

– Mixed Berry Pound Cake: Want to include more varieties of berries in your cake? Swap out the specified amount of raspberries or blueberries for other fresh berries like blackberries, strawberries or cherries.

– Lemon Blueberry Raspberry Pound Cake: Add a tangy twist to the recipe by incorporating lemon zest into the batter. You may also add 1 tablespoon of lemon juice into the frosting- the bright, citrus flavor complements the sweet berry goodness perfectly.

– Vanilla Bean Blueberry Raspberry Pound Cake: Omit the kirsch from the ingredient list and replace with 1 tablespoon of vanilla extract. Scrape a fresh vanilla bean pod and fold the seeds into the batter for an incredible scent and flavor.

– Gluten-Free Blueberry Raspberry Pound Cake: Swap all-purpose flour with gluten-free flour for a cake that’s suitable for those with gluten sensitivity. Make sure to check if your baking powder is also labeled as gluten-free.

These substitutions and variations not only modify the taste but can enhance the overall appearance of your dessert table. By adding fresh fruit or unique ingredients, you’ll have created something truly special that will be raved about long after the event. Whether it’s for a casual summer barbecue or an elegant tea party, this raspberry blueberry pound cake is versatile enough to fit any occasion.

Serving and Pairing

“A pound cake that will steal your heart”

Now that your raspberry blueberry pound cake is baked to perfection, it’s time to serve it up and pair it with other delicious treats. This berry pound cake is the perfect summer dessert, making it an ideal complement to a hot afternoon. It’s also great for breakfast or brunch and pairs well with coffee or tea.

When serving this fresh berry bundt cake, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top to enhance its sweetness. The addition of fresh berries on the side not only adds to its presentation but complements the flavors in the cake as well.

The lemon zest in this recipe also makes it a smart pairing with citrusy drinks like lemonade or iced tea. The tartness of these beverages cuts through the richness of the pound cake and elevates its flavor.

For a fancy dinner party, you can dress up this raspberry blueberry pound cake with kirsch or brandy cream sauce to show off your chef skills. A white wine such as Riesling or Moscato is also another elegant choice that goes well with berry flavors.

Whether you eat it straight from the oven warm or chilled overnight, this blueberry raspberry pound cake is abundant in flavor and promises your tastebuds an excellent experience. Enjoy it any time of day for breakfast, dessert, or a midday snack – this berry treat pairs perfectly with any occasion!

Make-Ahead, Storing and Reheating

“Fresh berries straight from the garden”

Now, my dear chefs, let’s talk about the shelf life of our delightful creation. The Raspberry Blueberry Pound Cake can last up to four days when stored properly at room temperature, wrapped in plastic or aluminum foil. You can also store it in an airtight container, but make sure you handle it with care as our pound cake can break up easily.

If you want to extend the life and preserve the freshness of your cake, I suggest you refrigerate it. You can do so by placing it in a container with a lid or covered in plastic wrap. When ready to consume, allow the cake to sit on the kitchen counter for a few minutes until it reaches room temperature.

If you prefer to make this raspberry blueberry delight ahead of time for parties, gatherings or even as a gift, feel free to freeze it. Just wrap the cake tightly in plastic wrap and then aluminum foil before storing it in the freezer. This process makes your pound cake last up to two months without losing its original texture and taste.

When reheating from frozen or refrigerated storage, be careful as we don’t want our cake to dry out or lose its structure. To reheat our pound cake, bake it tightly wrapped in aluminum foil at 350F for about 15-20 minutes if frozen or 10-15 minutes if refrigerated.

So there you have it, chefs! With these recommended storage and reheating techniques, you’ll be able to enjoy your Raspberry Blueberry Pound Cake anytime and anywhere without compromising its rich flavor and texture.

Tips for Perfect Results

“Summer in a cake”

Let me share with you some tips to achieve perfect results for this Raspberry Blueberry Pound Cake Recipe. Don’t overlook these tips, they will make a huge difference in the outcome of your cake.

Firstly, make sure to use room temperature ingredients especially the eggs and the butter. This will ensure that your pound cake batter will be smooth and well-incorporated. If you use cold eggs and butter, it could lead to a lumpy and uneven batter.

Additionally, when you are measuring out your flour, don’t pack it down or scoop it from the bag directly. To measure accurately, use a scale if possible, but if not, spoon flour into your measuring cup and level off with a knife. This will prevent any excess flour from being incorporated into the batter and will produce a light texture with an even rise.

Another crucial tip is to not overmix the batter once you have added in the dry ingredients. Once the flour mixture has been added to the wet ingredients, mix until just combined. Over mixing will lead to a dense cake.

When it comes to adding the berries into the cake mixture, dusting them in flour before folding them in can help stop them from sinking to the bottom of the cake.

Finally, be attentive while baking your pound cake. Every oven is different so keep an eye on it while baking. If you notice that your pound cake is browning too quickly on top but isn’t cooking through entirely, loosely place aluminum foil over it to stop further browning without compromising its texture.

By following these tips, you can guarantee a perfectly moist and indulgent Raspberry Blueberry Pound Cake that’ll be gone before you know it.

Bottom Line

So there you have it, my Raspberry Blueberry Pound Cake recipe – a dessert fit for any occasion. If you’re looking for a tasty way to enjoy fresh berries this summer, then look no further! Trust me, once you take a bite of this delicious pound cake, you’ll be hooked. The combination of moist cake and burst of sweet berries in every bite make this creation an irresistible treat.

If you’ve never made a pound cake before, don’t worry – this recipe is simple to follow and easy to execute. From the ingredient list to the step-by-step instructions, I’ve tried to make it as user-friendly as possible. Just take the time to follow the directions and give yourself some room for experimentation with different types of berries or ingredients.

I guarantee that this cake will impress anyone who tries it – so why not surprise your family or friends with a homemade dessert today? This Raspberry Blueberry Pound Cake will have everyone asking for seconds (and thirds!) So put your chef’s hat on, grab a whisk and let’s get baking!

Thank you for reading; I hope you enjoy making this delicious raspberry blueberry pound cake as much as I do – and don’t forget to share it with your loved ones.

Raspberry Blueberry Pound Cake

Raspberry Blueberry Pound Cake Recipe

Bon Appétit, July 1986
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, Fruit, Raspberries
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 cake
Calories 5076.2kcal


  • 5 large eggs
  • 1 2/3 cups granulated sugar
  • 1 1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
  • 2 tablespoons kirsch
  • 2 cups cake flour, plus a bit more for the pan
  • 8 tablespoons cake flour, plus a bit more for the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberry
  • 1 cup fresh blueberries


  • Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
  • In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
  • Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
  • Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
  • In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
  • Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
  • Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
  • Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes.
  • Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
  • Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.


Serving: 1487g | Calories: 5076.2kcal | Carbohydrates: 638.4g | Protein: 64.4g | Fat: 259.2g | Saturated Fat: 154g | Cholesterol: 1667.6mg | Sodium: 1916.5mg | Fiber: 17.3g | Sugar: 356.1g

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