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

By TrayH

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

Details

Adapted from mooreorlesscooking.com

Preparation

Step 1

* 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