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.
It sure is spectacular plain but we all love it with a dollop of freshly whipped cream and more sweetened fresh berries covered in warm jam.
Grandma used whatever berries dad grew in the garden and most of the time it was blueberry boysenberry, blackberry or raspberry.
I made ours two different ways (since they go so fast you may want to make two also) one with raspberry, blackberry, and blueberry the other one had the addition of strawberries sliced which was better than I expected.
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 for Blueberry Lemon Loaf
- 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
Pin for Later
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 stays 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.

Grandma's Triple Berry Pound Cake
Yield: 12
Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M
An old-fashioned vintage pound cake recipe with 3 kinds of berries Grandma made back in the 1950s. A summer fabulous dessert cake.
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.
Notes:
- Always preheat the oven
- do not over bake
- the butter should be at room temperature
- for easy removal use parchment paper in the baking pan or cooking sprays
- recipe can be cut in half
Nutrition Facts
Calories
441.32Fat (grams)
21.15Sat. Fat (grams)
12.10Carbs (grams)
58.03Fiber (grams)
2.26Net carbs
55.77Sugar (grams)
31.08Protein (grams)
6.39Sodium (milligrams)
220.26Cholesterol (grams)
114.18Pin for Later
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.
That looks and sounds amazing. This goes into the must try recipe file.
ReplyDeleteOh my this looks like HEAVEN!
ReplyDeletePound cake is SO rich and perfect - love how you added berries - your grandma would love it!
ReplyDeleteMy grandmother remarried after my grandfather died and her new husband was Swedish. She used to bake a poundcake that weighed a ton, but was so delicious. I actually loved it that way, so I'm sure I'd love this one, too. I've never baked strawberries since I didn't know if they'd disintegrate. Glad to see they don't.
ReplyDeleteYay for what I'm making for our 4th of July cookout!
ReplyDeleteSo wishing I could eat that for breakfast this morning :-)
What a great idea, looks delicious Claudia.
ReplyDeletesuch a lovely loaded berry pounder, surely gonna do this one... just imagine the fresh berry taste with the butter cake
ReplyDeleteyour grandma recipe is gorgeous,you made a great poundcake!
ReplyDeleteAbsolutely mouthwatering!Congratulations for your grandma's recipe!Hugs from Greece!
ReplyDeleteWhat a gorgeous cake... it looks heaven for the taste :D I wish I could have a bite right now.
ReplyDeleteAll I need is a scoop of vanilla ice cream! Looks great Claudia!
ReplyDeleteOh Claudia, Your grandma makes the most perfect pound cake. Look sooo delicious with the berries in it!
ReplyDeleteBerry heaven! This lasted 5 days? My family would make it disappear!
ReplyDeleteBerry and poundcake in the same sentence?! YES, Please! :)
ReplyDeleteOMG! This cake is absolutly amazing dear, I'm mouthwatering. Good good and good again ^__^ Bye bye, have a great we
ReplyDeletebeautiful pound cake and colourful presentation
ReplyDeletelooks so good with each layer I imagine it gets better and better yummy come see me at http://shopannies.blogspot.com
ReplyDeleteThis is another cake for hubby and for me but mainly for hubby. He has this mantra - pound cake - nut cake, pound cake - nut cake. This is a super pound cake.
ReplyDeleteDid you get my email?
That rich butter cake stuffed with berries has it all. A sublinme celebration of berries and cooking fresh and local. Your grandmother was very wise.
ReplyDeleteWow, thanks for sharing your grandma's recipe. Do you mind making one for my birthday? :o) Hope you're having a terrific day.
ReplyDeleteKristy
Its so refreshing and beautiful....
ReplyDeleteI'm trying to figure out what to make for father's day dessert and this sounds like one delicious option! I love that you stuffed it with fruit!
ReplyDeleteWow! Those berries look incredible!! Such a light and fresh dessert. Perfect for a summer BBQ, the Fourth of July is coming up!
ReplyDeletemmm...che meraviglia!!! adoro le ricette con la frutta!!! complimenti e buon week end :)
ReplyDeleteHi Claudia, The fact that your grandma made this says, "delicious". I know that grandma's made the best baked goods. Have a good rest of the weekend. Blessings, Catherine xo
ReplyDeleteLooks delish! Lovely, light and who doesn't love pound cake...or berries?!
ReplyDeleteJust gorgeous, Claudia! I love that you made a berry layer..so pretty~
ReplyDeleteNot only does it look pretty and tempting but amazingly delicious!!! Awesome recipe..
ReplyDeleteBeautiful! I love that you experimented with an heirloom recipe! Grandmother would be proud I am sure.
ReplyDeletelovely! this looks yummy too! :)
ReplyDeleteI really like the tight crumb on this cake and it looks moist too. The pockets of berries are a nice touch. Great pics-delicious!
ReplyDeleteHow fun to bake the fruit in instead of just serving it on top. Give the cake some lovely color as well.
ReplyDeleteMy mouth is watering just reading the post...I love pound cake, looks amazing!
ReplyDeleteI love all the berries in this. What a beautiful cake! Thank you for sharing it with Let's Do Brunch.
ReplyDeleteWoo-hoo, love, love, love poundcakes! This is a beautiful luscious cake.
ReplyDeletePound cake is so wonderful, but yours, with the addition of the berries, is unbelievable! What a superb, sweet creation, Claudia!
ReplyDeleteP.S. Thank you for kindly sharing this great pound cake on Fresh Food Friday! As you know, I chose to feature it this week to show off more of your great recipes! Thanks for being such a loyal participant, Claudia! I wish that I could meet you in person someday!
ReplyDeleteWhat a wonderful and fresh re-do of your grandmas recipe. Looks so summery and deliciously fresh :)
ReplyDeleteCan’t wait to try this, I know it’s going to be a hit!
ReplyDeleteCan’t wait to try this, I know it’s going to be a hit!
ReplyDeleteAdding berries to pound cake is so good! It really kicks plain pound cake up a notch! We loved it!
ReplyDeleteWe are never tried of trying a pound cake. We love the lemon-scented one, but it was a new tasty experiment to make the berry one. Loved it and will be making it again!
ReplyDeleteThis classic pound cake was DELICIOUS. Highly recommend.
ReplyDeleteI love a good cake like this filled with fresh berries. Thanks for the recipe!
ReplyDeleteI absolutely love pound cake and adding seasonal berries into the batter is just a genius idea!
ReplyDeleteThis is a fabulous dessert for Memorial Day weekend! Love all the fresh berries in a classic pound cake!
ReplyDeleteWe have so many berries every summer and this is one of the yummiest ways to enjoy them! Such a great cake recipe.
ReplyDeleteThis is such perfect dessert recipe for summertime! I just love family recipes like this. :)
ReplyDeleteOne of the best pound cake recipes I've ever made!!
ReplyDeleteOMG!! This is heavenly and so yummy! My family absolutely loves this pound cake! Excited to make this again soon!
ReplyDeleteI just recently made a pound cake to serve with strawberries. This recipe is definitely a keeper.
ReplyDeleteLove how much of the berries goes into this cake! Absolutely delicious! :)
ReplyDeleteI love anything with lots of berries and this looks amazing. So light and fluffy.
ReplyDeleteThis pound cake looks so moist. I love all the berries, so colourful!
ReplyDeleteIt's hard to beat a good poundcake like this. So simple to throw together with such amazingly decadent flavor. Love the fresh berries that lighten things up in this recipe.
ReplyDeleteYummy recipe! I'd like to try this soon :)
ReplyDelete