Raspberry Blueberry Pound Cake Recipe

Name: Raspberry Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
2
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.
3
Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
4
Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
5
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.
6
Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
7
Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
8
Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
9
Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
10
Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.

1360

kcal

Calories

Fat

159

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 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, and more.

Yes, Raspberry 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 Blueberry Pound Cake

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