I never expected to love pound cake as much as I do. What makes this poundcake special are the mixed berries. I think mixed berries give this pound cake a fresh, bright summer twist that makes it absolutely delicious.
You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
Pound cake is actually very easy to make. The batter comes together very quickly so you can get your hands on their moist, buttery cake faster.
If you are looking to take advantage of fresh mixed berries or even frozen berries, try out this pound cake recipe. You won’t regret it!
This recipe would be great for a summer party or an afternoon tea. Or, as a snack when you’re having company on a Sunday. It’s also fun to just have a piece with a cup of tea alone while reading a book. It’s a delicious recipe, and I can’t wait for you to try it.
If you're looking for other berry recipes, try making my delicious strawberry pie bars or my chocolate strawberry cupcakes.
Jump to:
Ingredients
- Gluten-free flour: I use either Caputo Gluten-Free Flour or King Arthur’s Gluten-Free Flour.
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter: organic is best if eating low fluoride.
- Eggs: organic is best if eating low fluoride.
- Mixed berries: these can be either fresh berries or frozen berries. If you are using frozen berries instead of fresh berries.
- Redmond Real Salt: a great low-fluoride salt.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees. Grease a loaf pan with oil or butter and line with parchment paper. Set aside.
In a medium bowl, combine 1 ½ cups of gluten-free flour, salt, and baking powder. Set aside the dry mixture.
Cream the unsalted butter, sugar, and eggs in a large bowl. Slowly add the flour mixture to the butter mixture. Mix until combined.
Pour the mixed berries into a separate bowl and add 1 tablespoon of gluten-free flour. Toss to combine.
Add the berry mixture to the batter and fold gently.
Pour the batter into the prepared loaf pan and pipe a line of butter down the center of the batter. Bake for 50 minutes.
Cool the pound cake in the pan for 10 minutes. Then, remove the cake from the pan and let cool completely on a wire rack before slicing and serving.
Hint: Piping a line of butter down the center of the cake makes a nice crack down the loaf. Use a piping bag like THIS.
Substitutions
- Mixed Berries - instead of mixed berries, just use fresh blueberries instead.
Variations
- Almond - add 1 teaspoon of almond extract to the batter to make this an almond pound cake. You can do the same with vanilla extract.
- Funfetti - omit the mixed berries and add funfetti sprinkles.
See this funfetti birthday pound cake on my website!
Equipment
- Electric mixer - love this one because it's cordless! It also comes in some really pretty colors.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Wooden spatula - a non-toxic alternative to spatulas.
- Precut parchment paper - a must-have for any home baker.
Storage
Wrap the cake with plastic wrap or store it in an airtight container for up to one week. Store the cake at room temperature.
To freeze, wrap the cake in plastic wrap and foil. Store in the freezer for up to three months.
FAQ
Yes, you can use any berry you want in this recipe. Try adding just fresh blueberries and 1 tablespoon of lemon zest for lemon blueberry pound cake. Or, add fresh blueberries and fresh raspberries if you don't like strawberries.
A lot of pound cake recipes call for sour cream or buttermilk to make the cake moister. However, I found that the berries keep the cake very moist. Also, I just really dislike sour cream.
What makes this recipe low in fluoride?
I use high-quality dairy in this recipe so it is low in fluoride. Organic berries are also low in fluoride. Overall, this recipe is low in fluoride when made with high-quality ingredients.
Top tip
Pipe a line of butter down the center of the cake. This makes a nice crack down the center of the loaf.
Mixed Berry Pound Cake (gluten-free, low-fluoride)
Ingredients
- 1 ½ gluten-free flour
- 1 Teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 sticks of unsalted butter softened
- 4 eggs
- ½ cup frozen berries or fresh mixed berries
- 1 tablespoon gluten-free flour for tossing the berries
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan with oil or butter and line with parchment paper. Set aside.
- In a medium bowl, combine 1 ½ cups of gluten-free flour, salt, and baking powder. Set aside the dry mixture.
- Cream the unsalted butter, sugar, and eggs in a large bowl. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Pour the mixed berries into a separate bowl and add 1 tablespoon of gluten-free flour. Toss to combine.
- Add the berry mixture to the batter and fold gently.
- Pour the batter into the prepared loaf pan and pipe a line of butter down the center of the batter. Bake for 50 minutes.
- Cool the pound cake in the pan for 10 minutes. Then, remove the cake from the pan and let cool completely on a wire rack before slicing and serving.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
Kate says