Blueberry Strawberry Pound Cake

Finish your summertime patriotic feast on the lighter side with Blueberry Strawberry Pound Cake, full of blueberries and strawberry puree. This pound cake, which is completely dairy free, makes a perfect dessert for a warm summer’s day. Makes 1 cake.

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 Sparkler, Dairy-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.

Other recipes we adore for July 4 and summertime: Spinach and Feta Burgers / No Mayo Potato Salad / Greek Bruschetta / Blackberry Ginger Lemon Whole30 Tea / Patriotic Strawberry Bruschetta

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

… Then I went and served with homemade whipped cream.

Once again, my mother was called in to help make this because, as previously discussed, whipped cream is not my forte. However, 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.

Berry Pound Cake Essentials

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• Loaf pan.
• Blender.
• Hand mixer.

Get the look!

• Skyros Designs Historia Salad/Dessert Plates.
• Oneida Countess Servingware.

  Here’s how I made this dessert:

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Yield: 8 slices

Berry Pound 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 Berry Pound 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.

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Ingredients

Pound Cake

• 1 cup fresh blueberries, tossed in 1 tablespoon all-purpose flour
• 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
• 1 ¼ cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon kosher salt
• Blueberries and Strawberries, sliced

Strawberry Puree

• 1 cup strawberries, blended
• ¼ cup granulated sugar

Whipped Cream (Optional)

• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• A pinch of kosher salt

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. In a small bowl, measure the flour, baking powder and salt. Whisk until incorporated. Set aside.
3. In a large bowl, whisk the egg and sugar together until smooth.
4. Pour in the almond milk, olive oil and the vanilla extract, whisking until well incorporated.
5. Sprinkle the dry ingredients into the wet ingredients, folding them into the batter until smooth.
6. Pour the strawberry puree into the batter, folding it until the mixture is combined.
7. Add the blueberries, folding into the batter gently.
8. Pour the batter into the prepared loaf pan.
9. Bake for 1 hour, then insert a knife or a toothpick to check the doneness. Bake for an additional 30 minutes, checking every 10, until the pound cake is cooked through.
10. Let the pound cake come to room temperature.

Make the whipped cream

1. In a medium-sized glass bowl, whip the heavy whipping cream with a hand mixer at a high speed.
2. Sprinkle in the powdered sugar and the salt as the cream is being whipped.
3. When it reaches the desired consistency, stop the hand mixer. Serve immediately, or cover with plastic wrap until time to serve.

Serve the pound cake

1. Slice the room temperature pound cake.
2. Serve with a dollop of whipped cream and fresh berries sprinkled on top.

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Diamond Blender
• 
  USA Pan Loaf Pan (8.5" x 4.5" x 3")
• 
  Chosen Foods 100% Pure Avocado Oil Spray
• 
  Duralex Glass Bowl Set
• 
  OXO Good Grips Wire Whisk (11-Inch)
• 
  KitchenAid 7-Speed Digital Hand Mixer

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 164mgCarbohydrates: 42gFiber: 2gSugar: 25gProtein: 5g

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

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Are you a big berry fan during the summer months, too?

What do you plan to serve for dessert on July 4th?