Berry Pound Cake

 I love that when you make a cake with red and blue berries, it turns into a red, white and blue recipe! That makes this cake perfect for summer celebrations, when berries are in their full swing of ripeness. This is such a delicious cake. And it's perfect for serving to guests too.

Ingredients needed:

• all-purpose flour
• white sugar
• baking soda and salt
• large eggs
• unsalted butter
• sour cream
• lemon zest
• vanilla extract
• fresh raspberries
• fresh blueberries
• powdered sugar
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• How to make Berry Pound Cake:

  The complete, printable recipe is at the end of this post.Preheat the oven to 325℉. Spray a 10-inch tube pan (angel food cake pan) with baking spray (nonstick spray with flour).

  In a large bowl, whisk together flour, sugar, salt and baking soda. Add the eggs, butter, sour cream, lemon zest and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in half each of the raspberries and blueberries.
   
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• Spread the batter evenly in the prepared pan. Sprinkle the remaining berries evenly over the batter.

   

  Bake for about 1½ hours if you have a dark gray pan (1 hour, 40 min if you have a light colored pan). A piece of uncooked spaghetti inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for 15 minutes.