Raspberry Blueberry Pound Cake Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined., Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl., Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with raspberries and mint.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
• In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
• Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
• Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
• Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
• Fold batter into berry mixture using rubber spatula.
• Transfer mixture to prepared pan, spreading evenly.
• Place pan on center rack in cold oven.
• Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
• Cool in pan 5 minutes; invert onto rack and cool completely.
• (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
• Serve at room temperature with whipped cream or ice cream.

Steps:

• For topping:
• Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For cake:
• Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

Steps:

• Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
• Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
• Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
• Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
• Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
• Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
• Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

Steps:

• Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
• Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Steps:

• Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
• In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
• Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
• Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
• In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
• Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
• Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
• Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
• Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
• Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.