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.
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.
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.