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Katie's Cucina » Recipes » Dessert

Berry Cornmeal Pound Cake

Published: Jul 1, 2021 by Katie · This post may contain affiliate links

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Top view of a Berry Cornmeal Pound Cake with slices on a dish cloth and logo on the right corner.
Three photos divided by recipe title text; top of two photos of raw batter with berries. Bottom of sliced pound cake.
Top view of a berry pound cake with slices on a dish cloth with recipe title on image for Pinterest.
Top view of a berry pound cake sliced on a checkered cloth with recipe title text for Pinterest.
Three slices from a berry pound cake on a checkered cloth with recipe title text on image for Pinterest.
Three photos divided with recipe title text; top of slices of Berry Cornmeal Pound Cake and the bottom two with raw batter and berries.

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.

Top view of a Berry Cornmeal Pound Cake with three slices resting on a blue and white checkered cloth.

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
  • Directions
  • FAQs
  • Tips & Tricks
  • Pound Cake Recipes

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.

Four photos of mixing batter in a yellow KitchenAid Stand mixer.

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.

Neon green collander with blueberries nad strawberries tossed with flour.

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.

Two photos: left of batter with floured berries, right of raw batter with fresh berries in a glass loaf pan.

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.

Top view of a baked pound cake with berries in a glass pan with berries on the marble countertop.

Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

FAQs

Berry Cornmeal Pound Cake with 3 slices on a white and blue checkered cloth.

Here are all the frequently asked questions readers have asked when making this recipe.

How many slices can you get out of this cornmeal cake?

I typically get on average 8 hearty slices or 10 thinner slices. All depends on how you cut the cake.

What does cornmeal do in baking?

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.

What is the difference between pound cake and regular cake?

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

White plate with a slice of Berry Cornmeal Pound Cake with fresh berries.

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

Top view of a sliced loaf cake with a white plate with a sliced berry cake with fresh berries.
  • Cherry Almond Pound Cake
  • Blueberry Muffin Bread
  • Meyer Lemon Buttermilk Pound Cake

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Top view of a Berry Cornmeal Pound Cake with three slices resting on a blue and white checkered cloth.

Berry Cornmeal Pound Cake

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.
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Print Pin Rate
Course: Bread, Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 459kcal
Author: Katie

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

Serving: 1g | Calories: 459kcal | Carbohydrates: 48g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 194mg | Potassium: 168mg | Fiber: 4g | Sugar: 28g | Vitamin A: 890IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Shanna

    July 03, 2021 at 11:09 am

    Great recipe! Would frozen blueberries and raspberries work? Thanks!

    Reply
    • Katie

      July 03, 2021 at 1:01 pm

      Hi Shana, yes they absolutely will work. Just make sure you thaw them before tossing them in with flour. Enjoy!

  2. Nettie Moore

    June 17, 2014 at 8:04 pm

    I have a loaf baking in the oven as I write, smells amazing! Nettie

    Reply
    • Katie

      June 20, 2014 at 7:08 am

      mmmm my favorite! Hope you enjoyed it as much as me.

  3. Laura

    September 15, 2011 at 8:36 pm

    This looks absolutely gorgeous. Love the colors from the blueberries and the raspberries!

    Reply
  4. judee@glutenfreeA-Z

    September 15, 2011 at 4:31 pm

    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.

    Reply
  5. Desi

    September 15, 2011 at 1:43 pm

    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!

    Reply
  6. Ellie

    September 15, 2011 at 12:13 pm

    Looks interesting with the cornmeal, must of had a distinct texture to it. Sounds yummy 🙂

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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