This quick, easy pound cake is moist and sweet with a swirl of bright berries. It is so versatile. It can be served as an afternoon snack with a hot cup of tea or as a light and refreshing dessert with a dollop of whipped cream and a few berries sprinkled on top. However you choose to eat it you will love it!
Recipe:
1 1/2 cups all purpose flour
1/4 tsp. baking soda
dash of salt
1/2 cup softened butter
1 cup sugar
3 eggs
1 tsp. vanilla
1/2 cup sour cream
1 cup raspberries and blueberries, fresh or frozen
Combine the dry ingredients (flour, soda and salt) and set aside.
In a large bowl beat the sugar and softened butter until light and fluffy. Add the eggs one at a time and scrape down the bowl between each. Add the vanilla and sour cream. Slowly add the dry mixture, scraping down the bowl often. Only mix until barely combined.
Puree the berries in a blender or food processor leaving as little or as many chunks as desired. Gently stir the berries into the batter and swirl around with a knife or spoon. Poor batter into a greased loaf pan.
Bake at 350ºF for 45-55 minutes or until a toothpick comes out clean.
Leave in the pan for about 5-10 minutes then finish cooling on a cooling rack.
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