Spring is in the air, and there’s nothing quite like the flavors of fresh berries to capture the season’s vibrance. Enter the Berry Cobbler Pound Cake – a delightful twist that marries the nostalgia of a classic berry cobbler with the buttery, rich texture of a pound cake. This dessert is perfect for spring gatherings, weekend brunches, or simply enjoying with a warm cup of tea on a sunny afternoon.

Why You’ll Love This Cake

The Berry Cobbler Pound Cake is more than just a dessert; it’s an experience. Each bite bursts with a medley of fresh blueberries, raspberries, and blackberries, complemented by a touch of lemon zest that enhances the berries’ natural brightness. The cake’s dense, moist texture provides the perfect backdrop to the juicy berries, making each slice a moment of indulgence.

Ingredients You’ll Need

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream
1 1/2 cups mixed fresh berries (blueberries, raspberries, and blackberries)
1 tablespoon all-purpose flour (for coating the berries)

Step-by-Step Instructions

Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan to ensure easy release.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy.
Incorporate the Eggs: Add the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and lemon zest for an extra layer of flavor.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with sour cream. Mix until just combined to maintain a tender crumb.
Prepare the Berries: Toss the fresh berries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
Fold and Transfer: Gently fold the berries into the batter, ensuring even distribution. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean.
Cool and Serve: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice, serve, and savor the taste of spring.

Tips for Success

Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature for the best texture.
Coating the Berries: Don’t skip tossing the berries in flour – this step helps them stay suspended in the batter rather than sinking to the bottom.
Lemon Zest Magic: The hint of lemon zest is subtle but crucial; it elevates the flavors of the berries without overpowering them.

Enjoying Your Berry Cobbler Pound Cake

This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re sharing it with friends or enjoying a quiet moment to yourself, the Berry Cobbler Pound Cake is a reminder that simple, fresh ingredients can create a truly special dessert.

So, preheat that oven and get ready to bake a cake that embodies the spirit of spring – fresh, bright, and absolutely delicious.

Berry Cobbler Pound Cake

Author: Alice

Print Recipe

Description

This Berry Cobbler Pound Cake combines the classic berry cobbler flavors with the rich, dense texture of a pound cake. Bursting with a medley of fresh berries and a hint of lemon zest, it’s perfect for spring gatherings or as a delightful dessert anytime.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon lemon zest
– 1/2 cup sour cream
– 1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)
– 1 tablespoon all-purpose flour (for coating berries)

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
5. Gradually add the flour mixture to the creamed mixture, alternating with sour cream. Mix until just combined.
6. Toss the berries with 1 tablespoon of flour to prevent them from sinking. Gently fold berries into the batter.
7. Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. Slice and serve, enjoying the flavors of berry cobbler in each bite.

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