Strawberry Blueberry Loaf Cake

Finish your July 4th feast on the lighter side with Strawberry Blueberry Loaf Cake, full of blueberries and strawberry puree, then topped with homemade whipped cream and fresh berries. The perfect dessert for a warm summer’s day. Makes 1 cake.

Two slices of Berry Pound Cake are stacked on top of each other on a plate with whipped cream and berries.

It should be no surprise that I’m adoring all kinds of fresh berries while the summer months are upon us.

I mean, have a look at these Strawberry Honeysuckle SparklerDairy-Free Blueberry Lemon Crumble Muffins, Blueberry Pecan Feta Salad and Chicken, Strawberry and Apple Summer Salad, all of which I’ve made recently.

Berries are my favorite, and I knew I wanted them to play a part in my July 4th dessert this year.

The question was how to make a recipe that was simple, easy to make in advance and refreshing but not as simple as serving fresh berries in a bowl and calling it a day.

Why I love this recipe:

I found the answer in this ultra-moist berry loaf cake, which is dairy free. (High-five for dairy free desserts!)

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    This homemade loaf cake is incredibly simple to make, which is a massive win, and it’s colorful, which makes it perfect for a patriotic gathering.

    Then I went and served with sweetened whipped cream.

    If you’re avoiding dairy products, I suggest chilling a can of coconut cream and whipping it up to make whipped coconut cream. Use the same technique and add the powdered sugar, and you’ll be set.

    Other recipes we adore for July 4 and summertime: Spinach and Feta BurgersNo Mayo Potato SaladGreek BruschettaBlackberry Ginger Lemon TeaPatriotic Strawberry Bruschetta | Spicy Baked Beans with Bacon

    Need some more July 4 inspiration? Head on over to my Patriotic Recipe Index for more ideas.

    Slices of pound cake on a white platter, before serving

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Fresh blueberries — we want these to be bursting with flavor, so give ’em a taste before you toss them in!
    • Eggs — I like to use large eggs from the grocery store.
    • Granulated sugar — also known as white sugar, this is the sweetener we’re using in our cake. There is no substitute.
    • Unsweetened vanilla almond milk — you can also use any other kind of milk, so long as it’s not sweetened.
    • Extra virgin olive oil — or another neutral-tasting oil
    • Pure vanilla extract — the real deal stuff is where it’s at and really brings the flavors together. It’s worth the splurge!
    • All-purpose flour — also known as AP flour. I have not tried this recipe with gluten free flour blends.
    • Baking powder — this is our leavener. Make sure yours is fresh!
    • Kosher salt — a medium-grain kosher salt is my go-to salt. You can use a similarly sized sea salt.
    • Strawberries — you can use fresh or frozen to make the puree for this loaf cake. Make sure they’re nice and sweet!
    • Sweetened Whipped Cream — this is an excellent topping for the cake. If you need a dairy free whipped cream, check out this recipe!
    • Additional berries — for garnish! They add extra color, too.
    Two slices of berry pound cake are served with homemade whipped cream, blueberries and sliced strawberries

    How to make a Berry Loaf Cake

    Make the strawberry pure. Combine the strawberries with sugar in a blender. Blend until smooth, and set aside.

    Toss the blueberries in flour. This will prevent them from sinking to the bottom.

    Preheat the oven. Spray a loaf pan with nonstick baking spray. Create a parchment paper sling. Set aside.

    Measure the flour, baking powder and salt into a bowl. Whisk, and set aside. These are your dry ingredients.

    Combine the egg and sugar in a large bowl. Beat with a hand mixer or a whisk until smooth.

    Pour the rest of the wet ingredients into the egg-sugar mixture. This includes the almond milk, oil and vanilla extract. Mix until well-incorporated.

    Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold them together until just combined.

    Pour the strawberry puree into the batter. Gently swirl it in.

    Add the blueberries, folding into the batter until combined.

    Pour the cake batter into the prepared pan.

    Bake in the preheated oven for 1 hour, or until an inserted knife or toothpick comes out clean. Mine took closer to 1.5 hours.

    Let the pound cake cool completely before slicing and serving with homemade whipped cream and additional berries. Enjoy!

    Two slices of blueberry cake on a plate with whipped cream, blueberries and strawberry slivers with the text Berry Loaf Cake

    Quick tips and tricks to the best loaf cake:

    • Don’t rush it. This strawberry loaf cake needs ample time to bake. You don’t want yours to be half baked or gooey on the inside.
    • Give it time to cool completely before slicing!
    • Serve it with your favorite berries. We chose more strawberries and blueberries, since those are featured in the cake, but you could easily add other fruits to the table, too.
    • Don’t forget the whipped cream… or vanilla ice cream if you’re feeling extra decadent!

    More patriotic desserts to try:

    Here’s how I made this dessert:

    Two slices of berry pound cake with whipped cream and berries
    Yield: 8 slices

    Strawberry Blueberry Loaf Cake

    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes

    Finish your July 4th feast on the lighter side with Strawberry Blueberry Loaf Cake, full of blueberries and strawberry puree, then topped with homemade whipped cream and fresh berries. The perfect dessert for a warm summer's day.

    Ingredients

    Strawberry Puree

    • 1 cup strawberries, blended
    • ¼ cup granulated sugar

    Pound Cake

    • 1 ¼ cup all-purpose flour + 1 tablespoon
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon kosher salt
    • 1 cup fresh blueberries
    • 2 eggs
    • ½ cup granulated sugar
    • ¼ cup unsweetened vanilla almond milk (or any other kind of milk)
    • ¼ cup extra virgin olive oil
    • 1 tablespoon pure vanilla extract
    • Blueberries and Strawberries, sliced

    Instructions

    Make the strawberry puree

    1. In a blender, combine the strawberries and the sugar. Blend smooth. Set aside.

    Make the pound cake

    1. Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside.
    2. Toss the blueberries in a tablespoon of flour. Set aside.
    3. Measure the flour, baking powder and salt into a small bowl. These are the dry ingredients. Whisk until incorporated. Set aside.
    4. Add the egg and sugar into a large bowl. Use a hand mixer to blend until very smooth and fluffy.
    5. Pour in the almond milk, olive oil and the vanilla extract into the egg-sugar mixture, beating until well incorporated.
    6. Sprinkle the dry ingredients into the wet ingredients, folding them into the batter until smooth.
    7. Pour the strawberry puree into the batter, gently stirring it into the batter until combined.
    8. Fold the blueberries into the batter gently with a rubber spatula.
    9. Pour the batter into the prepared loaf pan.
    10. Bake for an hour, then insert a knife or a toothpick to check the doneness. Bake for an additional 10-15 minutes, if necessary. (Mine took closer to 1 hour 30 minutes, so keep an eye on it and watch the cake so that the top does not burn.)
    11. Let the loaf cake cool completely.
    12. Slice the cake. Serve with a dollop of homemade or store-bought whipped cream and fresh berries sprinkled on top.

    Notes

    To make this recipe completely dairy free, whip cold coconut cream with a hand mixer.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 248Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 150mgCarbohydrates: 39gFiber: 2gSugar: 22gProtein: 4g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    10 Comments

    1. Mmmmmm this sounds incredible! I love pound cake and anything that involves berries. I’ll take a slice, please!

      1. Thanks, Jenna! I totally agree with you — anything involving berries and pound cake always sounds good to me! And if I could send you a slice, I would!

    2. Erin, your pound cake recipe looks so moist and yummy! Can’t wait to try it! 🙂

    3. Would it be wrong to eat this cake for breakfast, lunch, and dinner? That’s my current plan! 😉

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