Berry Pound Cake ( Red, White and Blue!!)

Photo by Tracey H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    sticks unsalted butter, room temperature (+ additional butter for pan)

  • 1-1/4

    cups plus 1 tbsp all-purpose flour, sifted (+ additional flour for pan)

  • 1/2

    cup fine-ground yellow cornmeal

  • 1

    cup granulated sugar

  • 1

    tsp vanilla extract

  • 5

    large eggs, room temperature, lightly beaten

  • 1/2

    tsp coarse salt

  • 2

    cups blueberries and raspberries

Directions

* Preheat oven to 350 degrees. Lightly butter and flour the loaf pan. * In a large bowl using a stand mixer beat butter and sugar on medium-high until fluffy (about 7 minutes). Scrape down the bowl and beat for 1 additional minute more. * Add the vanilla then gradually add eggs one at a time; beating well and scraping down bowl as needed. * Put your mixer on low then add salt, flour and cornmeal. Once again beating well to combine and scraping down the bowl as needed. * Gently toss berries with remaining 1 tablespoon flour and fold into a batter. * Transfer the batter to butter/floured pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes. * Let cool in pan on a wire rack, 1 hour. * Remove cake from pan and let cool completely on rack before slicing. Notes Store in the refrigerator for up to 3 days. Adapted from Katie’s Cucina and Martha Stewart

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