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
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