If you love the ease of making a pound cake you’ll love this easy recipe for Berry Cornmeal Pound Cake. This cormmeal cake recipe comes together in about an hour and a half time using pantry staples and fresh blueberries and raspberries.
I love pound cakes! I’m not sure if its because of the thick dense sweet bread or the fact that they are typically loaded with butter and sugar. In any event. They are delightful. My Berry Cornmeal Pound Cake can be eaten as a dessert or simply as a breakfast “bread”. In this case I ate the cornmeal cake as both. I paired it with a scoop of vanilla bean ice cream for an after dinner treat, and then enjoyed a slice for breakfast the next day.
Table of contents
Ingredients
- Butter – For this recipe I use unsalted butter at room temperature so it can easily cream into the sugar.
- Dry Ingredients – You will use a mix of all purpose flour and cornmeal plus sugar to sweeten it up!
- Vanilla Extract – A little goes a long way!
- Eggs – You’ll want to pull your eggs out at the same time as your butter. This helps for a creamy pound cake.
- Salt – A little salt cuts the flour taste.
- Fruit – I like to use a mix of fresh blueberries and raspberries.
Directions
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
In a large bowl using a stand mixer beat butter and sugar on medium-high until fluffy (about 7 minutes). Scrape down the bowl and beat for 1 additional minute more. Add the vanilla then gradually add eggs one at a time; beating well and scraping down bowl as needed. Put your mixer on low then add salt, flour and cornmeal. Once again beating well to combine and scraping down the bowl as needed.
Gently toss berries with remaining 1 tablespoon flour. I like to toss them in the colander right after I rinse them. This will ensure all the berries don’t sink to the bottom of the pound cake.
Carefully fold the berries into the batter using a silicone spatula. Transfer the batter to the loaf pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes.
Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
I typically get on average 8 hearty slices or 10 thinner slices. All depends on how you cut the cake.
Cornmeal is a gluten-free flour used in making baked goods. It can also tend to be a little sweeter and have more of a flavor then flour. Because this ingredient does not have gluten, it does not expand upon baking and often results in dense structure.
Pound cakes are typically richer in flavor then traditional cakes. Pound cake is is also the denser of the two types of cakes. One of the biggest differences between a traditional cake and a pound cake is that originally the pound cake was made with a pound of each of its main ingredients hence how it got its name.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Berries – You can use frozen berries if fresh aren’t available. Make sure you thaw them out prior to cooking with.
- Flour Berries – Prior to placing the berries into the batter I like to toss them with a tablespoon of flour. This helps them from sinking to the bottom of the pan. It also helps absorbs additional moisture.
- Room Temperature – For this recipe you will need to bring both butter and eggs to room temperature before mixing. Make sure you allocate at least an hour to let the ingredients come to room temperature.
- Storage – Store the pound cake in the refrigerator for up to 3 days.
Pound Cake Recipes
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Berry Cornmeal Pound Cake
Equipment
- KitchenAid Stand Mixer
- Oven
Ingredients
- 2 sticks Unsalted Butter room temperature
- 1-¼ All Purpose Flour
- ½ cup Fine-ground yellow cornmeal
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 5 large Eggs room temperature, lightly beaten
- ½ teaspoon Salt
- 1 cup Blueberries
- 1 cup Raspberries
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
- In a large bowl using a stand mixer beat butter and sugar on medium-high until fluffy (about 7 minutes). Scrape down the bowl and beat for 1 additional minute more. Add the vanilla then gradually add eggs one at a time; beating well and scraping down bowl as needed. Put your mixer on low then add salt, flour and cornmeal. Once again beating well to combine and scraping down the bowl as needed.
- Gently toss berries with remaining 1 tablespoon flour and fold into a batter.
- Transfer the batter to the pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes.
- Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Notes
- Berries – You can use frozen berries if fresh aren’t available. Make sure you thaw them out prior to cooking with.
- Flour Berries – Prior to placing the berries into the batter I like to toss them with a tablespoon of flour. This helps them from sinking to the bottom of the pan. It also helps absorbs additional moisture.
- Room Temperature – For this recipe you will need to bring both butter and eggs to room temperature before mixing. Make sure you allocate at least an hour to let the ingredients come to room temperature.
- Storage – Store the pound cake in the refrigerator for up to 3 days.
Nutrition
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Shanna
Great recipe! Would frozen blueberries and raspberries work? Thanks!
Katie
Hi Shana, yes they absolutely will work. Just make sure you thaw them before tossing them in with flour. Enjoy!
Nettie Moore
I have a loaf baking in the oven as I write, smells amazing! Nettie
Katie
mmmm my favorite! Hope you enjoyed it as much as me.
Laura
This looks absolutely gorgeous. Love the colors from the blueberries and the raspberries!
judee@glutenfreeA-Z
It really does look good. The cornmeal is such an unusual addition to what we think of as pound cake. I'll wan to give this one a try.
Desi
Beautiful! And I love the idea of using cornmeal. I have some at home… maybe I need to make this 🙂 Those blueberries look so pretty in that cake!
Ellie
Looks interesting with the cornmeal, must of had a distinct texture to it. Sounds yummy 🙂