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



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.

  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

  • To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

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.

Reviews (1)

36 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
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.