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.