Description
Juneteenth pound cake with berries is a delightful tribute to culture and flavor. This moist, buttery cake is perfectly complemented by a medley of fresh mixed berries, creating a delicious balance of sweetness and tartness. Ideal for gatherings or family dinners, this dessert not only satisfies the palate but also serves as a reminder of heritage and joy. With straightforward preparation steps, you’ll have a show-stopping treat that everyone will adore!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with wet ingredients without overmixing.
- Gently fold in mixed berries.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: For extra flavor, consider adding lemon zest or almond extract. You can use frozen berries; just thaw and drain them well before folding into the batter.