Raspberry and Blueberry Pound Cake Recipe

Name: Raspberry and Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 ⅔ cups sugar (12 1/3 oz.); 1 ¼ 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; ½ teaspoon salt; 1 cup fresh raspberry; 1 cup fresh blueberries; ice cream or whipped cream

Servings: persons

5 eggs
1 ⅔ cups sugar (12 1/3 oz.)
1 ¼ 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
½ teaspoon salt
1 cup fresh raspberry
1 cup fresh blueberries
ice cream or whipped cream

1
Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
2
In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
3
Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
4
Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
5
Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
6
Fold batter into berry mixture using rubber spatula.
7
Transfer mixture to prepared pan, spreading evenly.
8
Place pan on center rack in cold oven.
9
Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
10
Cool in pan 5 minutes; invert onto rack and cool completely.
11
(Can be prepared 1 day ahead, wrapped tightly and refrigerated.
12
).
13
Serve at room temperature with whipped cream or ice cream.

1251

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 eggs, 1 ⅔ cups sugar (12 1/3 oz.), 1 ¼ cups unsalted butter, cut into tablespoon-size pieces, room temperature (2 1/2 sticks), 2 tablespoons kirsch, and more.

Yes, Raspberry and Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry and Blueberry Pound Cake

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