Berry Pound Cakes

A lot of people think that pound cake was named as such because each slice is very heavy, like a pound. However, the name actually comes from the traditional use of one pound each of 4 ingredients.

We’ve come a long way- now we use what is probably more than a pound of many more than 4 ingredients!

Ha- so needless to say, this stuff isn’t healthy. Visiting the blog as a whole if you’re interested in healthy dishes is probably a mistake though, and pound cake is great, so I don’t care. 

The basic idea of pound cake today is simply to have a very dense and buttery cake, and then you can really do anything you want to it. My recipe uses buttermilk for a great depth of flavor, and it bakes up perfectly dense with a slightly crunchy top and crust- almost like a bruleed top. 

I made this recipe in several small loaf pans, but it’s about enough to get two full size loaf pans, or one bundt- baking times will vary, but you can always do the toothpick test. I also used frozen berries, which is totally optional. I was able to find a bag of mixed berries, and then I didn’t have to do anything to them- just threw some into the mix, super easy. 

Enjoy!

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Berry Pound Cake

Ingredients

• 3 cups flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup softened butter
• 3 cups sugar
• 6 eggs
• 1 tsp. vanilla
• 1 cup buttermilk
• 1 1/2 cup mixed berries fresh or frozen

Instructions

1. Mix the flour, baking soda, and salt- set aside.
2. In a large bowl, beat the butter and sugar together until fluffy. Add in the vanilla.
3. Add in the eggs one at a time until fully incorporated.
4. Add the flour alternating with the buttermilk starting and ending with the flour.
5. Stir in your berries until just incorporated- if you over-mix, the color of the batter will change.
6. Bake at 325 degrees- for small loafs 20-25 minutes, for large loafs 45-50 minutes, bundt pan will take just over an hour roughly.

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!