She adored any kinds of berries and this was one of our favorite recipes of hers whenever she made it at the start of red raspberry and blueberry season.
The cake is made with simple ingredients, takes around an hour to bake, and pretty much a denser heavier cake than regular cakes.
This all homemade scratch cake brings you back in time to the 1950s since Grandma's recipe is over 100 years old, (she passed away at the age of 94 in 1976 so this recipe is very vintage).
This cake really needs nothing else but sliced and eaten but to serve as a fancier dessert, we dress it up a little with the garnishes I suggested.
Scroll down to print off the recipe and keep a good amount of fresh blueberries in the freezer so you can enjoy these all year long far past summer you'll be happy you did.
Scratch Cakes
This homemade from scratch cake is super simple to make so don't be intimidated if you're not a baker I promise it's easier than you think.
If you love berries then you should also try my mom's blueberry muffins, cookies, or mini scones all delicious recipes.
This cake isn't overly sweet, so if you're a sugary sweets lover, then try drizzling a little icing on top or powdered sugar.
A real gem of a recipe that we will always cherish in memory of Grandma Victoria, she always threw everything in a bowl and it came out perfect, thank goodness I watched her and was able to recreate this recipe it's so good.
Ingredients You Will Need
- flour
- sugar
- baking powder
- salt
- butter
- fresh berries of choice
- butter room temperature (do not use margarine)
- milk
- egg
Suggestions and Tips
- keep leftovers loosely covered stored in the refrigerator
- always use butter never margarine
- orange zest and juice can be substituted
- add nuts for a little crunch or sunflower seeds
- these also taste plain, sprinkled with powdered sugar or frosted
- mango diced is another great addition to this loaf
- always wash the fruit you use and blot dry with a paper towel before adding them to the batter
- do not over bake, use the toothpick method in the center to test doneness
- any kinds of baking pans can be used other than loaf baking times will vary
- a pinch of cinnamon gives it a nice flavor but optional
More Recipes We Love
Blueberry Crumble Bars
Blueberry Flan
Blueberry Cake using a Cake Mix
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Summertime Berries
Even though we use to grow our own and had several bushes, berries are in abundance all summer long for you to enjoy.
The cake stays nice and moist with them baked in this tender dessert but I recommend leftover stay lightly covered in the refrigerator.
Pick a combination of fruit you prefer, make sure it's blotted dry and this is a basic pound cake recipe that can be adapted to any fruits you prefer.
Also for a nice change in flavors add some orange or lemon zest to the batter.
Yield: 18
Grandma's Triple Berry Pound Cake
An old-fashioned vintage pound cake recipe with 3 kinds of berries Grandma made back in the 1950s. A summer fabulous dessert cake.
Cook time: 1 H & 15 MTotal time: 1 H & 15 M
Ingredients
- 2 sticks (1 cup) unsalted butter
- 2 cups of mixed berries sliced (I use blueberry left whole, raspberry and blackberries or strawberries sliced)
- 2 - 1/2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 4 large lightly beaten eggs
- 1 - 1/2 teaspoons pure vanilla extract or lemon
- 1 cup sour cream
- Optional Garnish: warmed jam, more fruit, whipped cream, powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease a loaf pan 2- 5x9 inches in size.
- I usually line mine with parchment paper but you can just grease it well.
- Wash the fruit gently to become a trio in a bowl or colander and set it aside.
- In a large bowl using an electric mixer beat together butter and sugar till light and fluffy around 5 minutes.
- Add eggs, vanilla, mixing in the flour, and the rest of the dry ingredients.
- Stir in the sour cream till well blended. Pour half the batter into the prepared loaf pan, top with fruit, end with the remaining batter.
- Bake at 350 degrees around an hour and 15 minutes or until the toothpick comes out clean.
- I serve this with whipped cream (or even your favorite ice cream, warm jam and even a sprinkle of powdered sugar are all options).
- Leftover cake will store better in the refrigerator for up to five days wrapped.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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More Recipes To Try
Blueberry Drop Cookies
Sugar Cookies Soft Loft Style
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.