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Berry Pound Cake

by Brava Chef Erin


Servings About 9 slices
Active Time:
~15 min
Total Time:
~1 hr 28 min

About this Recipe

This pound cake combines a buttery, vanilla cake base with fresh berries. This recipe suggests using raspberries and blueberries, but feel free to use any berries you like. Chef Erin recommends using fresh berries here, but if you would like to use frozen berries first thaw and drain the berries before using. This pound cake is delicious served on its own, or with a dollop of whipped cream.


Make batter

  • In medium bowl, stir together 1 1/3 cups of flour, baking powder, and kosher salt; set aside.
  • In small bowl, toss berries with remaining 1 tablespoon of flour; set aside.
  • In bowl of stand mixer fitted with paddle attachment, beat butter and 1 cup of sugar together on medium-high speed until mixture is light in color, about 3 minutes. Stop mixer and scrape down bowl with spatula.
  • On low speed, add eggs, one at a time, until combined, stopping to scrape down bowl as necessary. Add vanilla and combine.
  • On low speed, add half of flour mixture until combined, then half of sour cream. Repeat using remaining flour mixture and sour cream. Do not overmix.
  • Detach bowl from stand mixer and using spatula, fold berries into batter by hand.


Pour batter into pan

  • Press green button to begin preheating Brava.
  • Lightly butter or spray Brava loaf pan.
  • Add batter to loaf pan.
  • Sprinkle top of batter evenly with remaining 1 tablespoon of sugar.


Bake pound cake

  • When Brava is preheated, slide loaf pan into top shelf. Press green button to begin baking.
  • When your food is done, transfer loaf pan to wire rack and let cool for 10 minutes.


Finish and serve

  • Carefully run knife around edge of loaf pan.
  • Remove pound cake from loaf pan.
  • Let cool to room temperature then serve.