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A Mixed Berry Pound Cake dusted with powdered sugar is surrounded by fresh strawberries and blueberries on a checkered cloth, with a bouquet of tulips placed next to the arrangement.

Mixed Berry Pound Cake Recipe

Swirled with sweet jam and packed with flavor, this mixed berry pound cake is a keeper!

Course Cake, desserts
Cuisine American
Keyword berry pound cake, Fruit toppings for pound cake, Mixed berry pound cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author momma lew

Ingredients

  • 1 tsp baking soda
  • 3 cups all purpose flour
  • 2 tsp cinnamon
  • Pinch of salt
  • 1 cup softened butter unsalted
  • 1 1/2 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup vanilla yogurt
  • 1 cup Jam

Instructions

  1. Preheat oven to 350 degrees
  2. In a bowl, combine flour, baking soda, cinnamon, salt; set aside
  3. In a large bowl, cream butter and sugar together
  4. Add eggs one at a time, mixing in between
  5. Add vanilla extract
  6. Add 1/4 cup of yogurt and some of the flour mixture into the large bowl.
  7. Repeat with all of the yogurt and flour mixture.
  8. Combine.
  9. Pour into a prepared bundt pan.
  10. Top with Lingonberry Jam.
  11. With a butter knife, swirl the jam throughout the batter.
  12. Cook for 35-40 minutes or until a toothpick comes out clean.
  13. Cool on a cooling rack before removing the cake from the pan.
  14. Serve your Berry Pound Cake with fresh strawberries and blueberries.
  15. For an added sweetness, top the Berry Pound Cake whipped cream.

Recipe Notes

To store your pound cake, keep it wrapped tightly or in an airtight container at room temperature for up to 3 days.

For longer freshness, refrigerate it for up to 5–6 days and let it come to room temp before serving.

You can also freeze individual slices for up to 3 months—just wrap them well and thaw when ready to enjoy!