Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert.
3/4 cup butter, (1 and 1/2 sticks) room temperature
1 cup of sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 3/4 cup flour plus an additional 2 Tablespoons for the berries
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup blueberries
1/2 cup strawberries, chopped
5 Tablespoons of red, white and blue sprinkles
In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well.
In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing.
1/2 cup powdered sugar
1/2 teaspoon almond or vanilla extract
1 -2 Tablespoons of milk
Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired.