Delightful Red, White and Blueberry Pound Cake Recipe

Welcome, bakers and dessert lovers! Today, I share with you my recipe for a mouthwatering Red White and Blueberry Pound Cake that will leave you wanting more. This dessert is the perfect addition to any summer gathering, especially on the Fourth of July.

With fresh blueberries, juicy strawberries, and a classic pound cake base, this recipe is a delicious way to celebrate the red, white, and blue. This cake is easy to make, visually stunning, and sure to impress your guests.

As someone who has a passion for British cuisine, I cannot resist sharing this recipe with you all. Whether you’re an experienced baker or just beginning your kitchen adventures, this dessert will be a hit with everyone who tries it. So let’s get started!

Why You’ll Love This Recipe

This Red White and Blueberry Pound Cake Recipe is the perfect dessert to celebrate any patriotic holiday or to simply enjoy with your family and friends. The combination of fresh blueberries, white pound cake, and sweet strawberry glaze creates a delicious balance between creamy and tangy flavors.

One of the reasons why you’ll love this recipe is that it’s easy to make. Even if you’re not an expert baker, you can still impress your guests with this scrumptious dessert. With just a few ingredients, a little patience, and creativity, you can create an amazing Red White and Blueberry Pound Cake that everyone will love.

Moreover, this recipe is versatile! You can substitute the blueberries and strawberries with other fruits of your choice, such as raspberries or blackberries, to make it even more delicious. Additionally, you can serve it in different ways. For example, you can cut the pound cake into slices and serve it with whipped cream or top it with fresh fruit like strawberries or blueberries.

Lastly, this dessert is a great conversation starter! Imagine serving this beautiful Red White and Blueberry Pound Cake at your Fourth of July picnic or barbecue party. Your guests will be impressed by its patriotic colors and the delicious aroma of fresh berries. It’s definitely a showstopper that will make your celebration even more special.

So, if you’re looking for an easy-to-make, versatile, and patriotic dessert that will please everyone’s taste buds, look no further than this Red White and Blueberry Pound Cake Recipe!

Ingredient List

Before we start, let’s gather all the ingredients we need. Here’s what you will need to make a Red White and Blueberry Pound Cake that serves 8-10 people:

Cake

• 1 (10-12 oz.) loaf of frozen pound cake, thawed
• 2 cups fresh blueberries
• 1/2 cup seedless strawberry pie filling
• 1/4 cup confectioners’ sugar
• 3 tablespoons orange juice

Berry Trifle Filling

• 4 ounces frozen pound cake, cut into small cubes
• 8 ounces whipped cream cheese
• 4 oz. heavy cream
• 3 tablespoons powdered sugar
• 1/2 cup mixed berry delight, thawed
• 1/2 cup fresh blueberries, washed and dried

Raspberry Orange Sauce:

• 1/2 cup strawberry pie filling
• 1 cup fresh or frozen raspberries, pureed
• zest of one lemon or orange
• Juice of one lemon or orange

You can easily find these ingredients at major grocery stores like Winn-Dixie or Food Lion.

The Recipe How-To

Now that we’ve covered the ingredient list, it’s time to get to the good part- the recipe how-to. This pound cake is perfect for any occasion from a Fourth of July celebration to a summer BBQ with friends. Plus, it’s easy to make and doesn’t require any fancy equipment or kitchen gadgets.

Steps:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease and flour a Bundt pan (10-12 cup capacity) and set it aside.
3. In a large mixing bowl with an electric mixer, cream 1 ½ cups of butter and 3 cups of sugar until light and fluffy.
4. Add 5 eggs, one at a time, beating well after each addition.
5. Stir in 1 tsp vanilla extract and mix well.
6. Slowly add in 3 cups all-purpose flour until fully combined.
7. Fold in 1 cup fresh blueberries.
8. Pour half of the batter into your prepared Bundt pan.
9. Scatter 1 cup diced strawberries over the batter.

Note:

Ensure to cut the strawberies evenly

1. Cover with the remaining batter.
2. Bake for approximately 70 minutes or until a toothpick inserted in the center of the cake comes out clean.
3. Cool for 10 minutes before inverting onto a wire rack to cool completely.

Tips:

• If using frozen pound cake, thaw it out first before starting this recipe
• Always measure your ingredients carefully for best results

Now you’re ready to impress your guests with your homemade Red White & Blueberry Pound Cake! Enjoy it on its own or serve it with a dollop of whipped cream on top for the ultimate treat!

Substitutions and Variations

If you’re feeling a little adventurous or want to switch things up, there are many substitution options and variations to the Red White and Blueberry Pound Cake Recipe that you can try out. Here are a few suggestions:

– Lemon Blueberry Pound Cake: For a refreshing twist on this recipe, substitute the strawberries with fresh lemon juice, lemon zest, and blueberries.

– White Chocolate Blueberry Pound Cake: Add an extra layer of lusciousness to your cake by mixing in white chocolate chips with your pound cake batter.

– Mixed Berry Delight Trifle: While this recipe is already bursting with flavor, substituting or adding fresh raspberries or blackberries, and preparing it in a trifle dish or layers – with whipped cream cheese layers and crushed pound cake – can enhance the dessert experience.

– Fruit Salad Bowl: If you want to enjoy the taste of berries but in a lighter format, make a fruit salad with fresh blueberries and strawberries. Serve it alone or alongside your Red White and Blueberry pound cake.

– Cream Cheese Lemon Loaf: Replace the pound cake with slices of cream cheese lemon loaf for a fun spin on this recipe.

– Blue Desserts Platter: Plan an Independence Day red-white-blue party and add other blue desserts along with Red White and Blueberry Pound Cake. Some examples include blue velvet cupcakes or blueberry pie.

At short notice or limited resources, there’s always room for grocery store finds – canned or frozen blueberry pie filling – as an alternative to fresh berries. In addition, there are different types of food markets that offer various ingredients for this recipe. From local supermarkets such as Winn Dixie and Food Lion to farmer’s markets, get creative with ingredient varieties! Whether you’re looking for raspberry orange sauce recipes (which complements the flavors of the original recipe), try making your whipped cream cheese (just mix 8 ounces whipped cream with 3 tablespoons of confectioners’ sugar and 4 ounces of cream cheese), or adding a different type of berry to this classic recipe, substitutions and variations will surely offer you new delectable tastes to try.

Serving and Pairing

Now that your Red White and Blueberry Pound Cake is freshly baked and ready to serve, it’s time to talk about how to enjoy this delicious dessert.

This cake is perfect for any summer gathering or a patriotic-themed party, such as Fourth of July or Memorial Day. Its vibrant colors of red, white, and blue make it a festive addition to any spread.

You can serve it in various ways, including as a stand-alone dessert or with added toppings to elevate the flavors. One of my personal favorite serving options is to add fresh sliced strawberries on top for an extra burst of sweetness. Another option is to add a dollop of whipped cream on each slice.

If you’re feeling ambitious, try making a blueberry sauce or raspberry orange sauce to accompany the cake. These sauces pair beautifully with the flavors of the pound cake and will take your dessert to the next level.

For an indulgent twist, try serving a slice of the Red White and Blueberry Pound Cake with a scoop of vanilla ice cream on top. The coldness and creaminess of the ice cream will balance out the richness of the cake.

When it comes to pairing beverages with this dessert, consider serving a light-bodied red wine or a sweet sparkling wine such as Moscato d’Asti. I also recommend brewing some iced tea flavored with fresh mint or orange zest for a refreshing summer drink that pairs perfectly with this cake.

Overall, there are endless ways to serve and pair this delicious Red White and Blueberry Pound Cake. However you choose to enjoy it, be sure to savor every bite!

Make-Ahead, Storing and Reheating

The great thing about this red white and blueberry pound cake recipe is that you can make it ahead of time and store it until you’re ready to serve. To make things easier, you can bake the pound cake up to 2 days in advance.

To store the pound cake, wrap it tightly in plastic wrap and store at room temperature or in the refrigerator. If you plan on storing it for longer than 2 days, I recommend storing it in the freezer. The frozen pound cake will keep for several weeks.

When it’s time to serve the pound cake, all you have to do is remove it from the packaging and let it thaw at room temperature. You can also reheat individual slices of pound cake in the microwave for a quick dessert fix.

For an extra touch, you can brush the thawed pound cake with orange juice or simple syrup to add a little more moisture. Serve with whipped cream or fresh berries for an indulgent finish.

Make sure to use high-quality ingredients and follow the recipe as closely as possible to ensure that the pound cake stays moist and flavorful while being stored and reheated.

Tips for Perfect Results

A pound cake can be tricky to master, but with a few key tips, you’ll be baking a perfect red white and blueberry pound cake in no time. Here are some pointers to ensure your cake comes out moist, flavorful, and evenly baked every time.

First and foremost, make sure all your ingredients are at room temperature before you start baking. This will help everything combine evenly and create a smoother batter. If your butter or cream cheese is still cold, trying to blend it with sugar can result in clumps that never really go away.

Another tip that can’t be stressed enough for this recipe is to measure everything precisely. Too much flour and your cake will be dry; too much liquid and it could collapse. Use measuring cups and spoons rather than eyeballing it, especially when dealing with dry ingredients like flour and sugar.

When mixing the batter, don’t overmix it! Over-mixing results in tough cakes so set your mixer on low speed and do not exceed three turns of the mixer after each ingredient addition. This will help prevent gluten formation which causes toughness in cakes.

It’s also highly recommended to use some parchment paper at the bottom of the pan before pouring the batter. This will prevent sticking, making it easier to remove from the pan once baked.

One last tip for best outcome: cool the cake completely on a wire rack before frosting or adding any berries on top. This ensures that the cream won’t melt or slide off if it falls against runny berries while still warm. And if you plan on storing this cake for later consumption after being frosted, store it properly at room temperature or cover loosely with plastic wrap and refrigerate for up to three days.

Apply these simple tips while baking a red white and blueberry pound cake, and you’ll have a delicious dessert that’s sure to impress everyone at the table!

Bottom Line

Now that you’ve read through this recipe article for the Red White and Blueberry Pound Cake Recipe, I hope you feel inspired to try it out for yourself! Not only is this cake delicious and perfect for any occasion, but it’s also versatile enough to allow for substitutions and variations to suit your tastes.

Aside from its scrumptious taste, this recipe will bring a patriotic touch to your festivities with its red, white, and blue colors. It’s sure to impress your guests and make them feel like they’re celebrating the Fourth of July in style.

So go ahead and give this recipe a try. Whether you’re baking it for your family or bringing it as a dessert to a potluck or gathering with friends, I’m confident that it will be a hit. With the right ingredients and following the instructions carefully, you can create a dessert that looks and tastes like a chef-made masterpiece.

So don’t hesitate – get baking! Your taste buds (and guests) will thank you for it.

Print

Red White and Blueberry Pound Cake Recipe

I have not tried this recipe. I got it from Tops courtesy of US Highbush Blueberry Council.

Course Dessert

Cuisine American

Keyword < 15 Mins, Dessert, Easy, Low Cholesterol, Low Protein, Summer, Very Low Carbs

Prep Time 15 minutes

Cook Time 0 minutes

Calories 495.1kcal

Ingredients

• 3/4 cup seedless raspberry jam
• 6 tablespoons orange juice
• 10 3/4 ounces frozen pound cake
• 8 ounces whipped cream cheese
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange juice
• 1 1/2 cups fresh blueberries
• 1 cup strawberry, sliced

Instructions

• Raspberry Orange Sauce:.
• In a small bowl, mix together raspberry jam and 6 tablespoons orange juice until smooth. Set aside.
• Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons Raspberry Orange Sauce; let stand 10-15 minutes so that the cake absorbs the sauce.
• Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
• To assemble cake:.
• Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture.
• Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry Orange Sauce.
• Refrigerate any leftovers.

Nutrition

Serving: 213g | Calories: 495.1kcal | Carbohydrates: 68.6g | Protein: 6.2g | Fat: 22.6g | Saturated Fat: 10.7g | Cholesterol: 71.3mg | Sodium: 330.3mg | Fiber: 2.3g | Sugar: 29.8g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.