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Berry-Cornmeal Pound Cake

Recipe photo courtesy of Con Poulos

This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes. Try this: Sprinkle this cake with 1 tablespoon coarse sugar before baking for a sweet, crunchy finish.

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36
  • jljones81
    19 AUG, 2011
    Disappointing- I followed this recipe to the letter and 15 minutes into cooking, smoke started billowing from my oven because the batter had spilled over the edges of the pan and was dripping onto the burners in the oven. Word to the wise, split the batter in two and make two loaves. I pulled the loaf out, placed it on a baking sheet, and put it back in the oven because I didn't want to give up on it. I've no idea how it will turn out.
    Reply

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