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Bursting with fresh berries, lemon zest, and vanilla, this Mixed Berry Pound Cake will quickly become your new favorite sweet. The addition of sour cream adds moisture to the cake and is the base for a sweet and tangy glaze.
Here on Inspired by Charm, I love taking classic desserts and giving them a twist. That’s why I couldn’t be more delighted to be back with another recipe for you.
I’ve taken traditional pound cake, mixed in an abundance of fresh berries, and topped the whole thing with a sweet and tangy sour cream glaze to create this fabulous Mixed Berry Pound Cake.
I also added a special ingredient (sour cream) into the pound cake batter. I love adding sour cream to cakes, quick breads, and muffins because it adds moisture and delicious flavor.
All-in-all I couldn’t be more pleased with this berry-filled pound cake.
Want more berry-filled recipes? You’ll love these:
- Mixed Berry Coffee Cake
- Sheet Pan Pancakes
- My Best Blueberry Recipes
- Lemon and Blueberry Bread
- Mixed Berry Mini Pies
What is Pound Cake:
So you might be wondering, what exactly is pound cake?
Pound cake got its name because it’s traditionally made with a pound of each of these four ingredients:
Fun fact, right?
As you can imagine, over the years the recipe has changed as leavening agents have been added, and unique flavors swirled in.
Ready to give my latest version of pound cake a try? Me too! Let’s get to it.
How to Make
All set to bake? You can find a complete ingredient list and detailed instructions for this pound cake in the printable recipe card at the bottom of this post.
- Begin by preheating your oven to 350 degrees F.
- Spray an 8×4 inch loaf pan with baking spray, line with parchment paper, and spray again.
- In a bowl combine the berries and toss with 1 tablespoon flour.
- Cream together the butter and sugar until light and fluffy.
- Add one egg at a time and beat well between each egg. Beat in the lemon zest and vanilla extract.
- In a bowl whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture, beat for a few seconds to start combining.
- Add in the sour cream and beat everything until just combined.
- Fold in the berries.
- Spoon the batter into the prepared pan.
- Bake for about 65-70 minutes.
- Let cool in the pan; then, remove and place on a wire rack to finish cooling.
- Prepare the glaze by whisking together the confectioners’ sugar, sour cream, vanilla, and milk.
- Spread the glaze onto the cooled cake.
- Garnish with additional berries and mint leaves.
You can use whatever berries you like best. Also, you could choose to make it with only one type of berry such as blueberries (and it would still be delicious).
This pound cake can be frozen. Freeze before adding the glaze and garnish. When ready to serve, thaw, make the glaze and garnish.
And with that, your Mixed Berry Pound Cake is ready to be served.
I enjoy eating desserts made with fresh berries all year long, but this pound cake is especially delicious served in the spring and summer. It’s decadent enough to feel like a treat but still bright and fresh to leave you not feeling overly gluttonous.
If you give this recipe a try, I’d love to know what you think. Stop back and leave a rating and comment below.
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Mixed Berry Pound Cake
- 2 cups fresh berries
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 cup confectioners' sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1/2 to 1 teaspoon milk
- fresh berries and fresh mint leaves
- Begin by preheating your oven to 350 degrees.
- Spray an 8×4 inch loaf pan with baking spray, line with parchment paper, and spray again. Set aside.
- In a small bowl, combine the berries and toss with 1 tablespoon flour.
- In a large bowl, cream together the butter and sugar until light and fluffy: about 3-4 minutes. Add one egg at a time and beat well between each egg. Beat in the lemon zest and vanilla extract.
- In a medium bowl, whisk together the remaining 1 1/4 cups flour, baking powder, and salt.
- Add about half of the flour mixture to the butter mixture, beat for a few seconds to start combining. Add in the sour cream and beat for a few more seconds. Add in the rest of the flour mixture and beat until just combined.
- Fold in the berries.
- Spoon the batter into the prepared pan.
- Bake for about 65-70 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes, then remove and place on a wire rack to finish cooling.
- In the meantime, prepare the glaze by whisking together the confectioners’ sugar, sour cream, vanilla, and enough milk to achieve the desired consistency.
- Spread the glaze onto the cooled cake. Garnish with additional berries and mint leaves.
Loved this cake,I didn’t put the glaze on top,just a dash of powdered sugar.Thanks Michael
I made this pound cake for Easter lunch this year, and it was a hit! So yummy! I had leftovers that I had planned to take to the office on Monday … but they didn’t make it. 😉
Thank you! I thought you had made changes and I was not smart enough to figure it out. It looks delicious and I am sure it will be. Again, thank you for letting me kno
Obsessed with this! So delicious! Thank you!
You are so welcome. I’m glad you enjoyed it!
Hi Michael! I can’t seem to find the recipe for this pound cake? I pulled others but would love this one.
There was a technical issue with the site. Sorry about that! It should be fixed now.
Great and delicious cake and very amazing looking on the chef side.
Thanks for the recipe! It turns out that it’s not difficult and you can cook with your child!
You need to open your own restaurant with dishes from the chef.
How can you get the recipe for the Mixed Berry Pound Cake? Thank you.
There’s something wrong with my site. We are trying to work it out. Hopefully soon!
Thank you! I thought you had made changes and I was not smart enough to figure it out. It looks delicious and I am sure it will be. Again, thank you for letting me know.