Grandma's Triple Berry Filled Poundcake Recipe

Grandma loved to make heavy poundcakes pretty much all scratch cakes or poundcakes are heavy that she made, but the taste unlike any other type of cake. She usually left it plain when she served it. I decided to experiment with her recipe, this was a nice change. I will only suggest one other thing, leave it in the refrigerator so it doesn't get soggy. This cake lasted all week and still taste great. It didn't look any different on the fifth day!

1 stick(1/2 cup) unsalted butter

1 1/3 cups of mixed berries sliced (I used blueberry left whole, raspberry and strawberries sliced)

1/1/4 cups sugar

1 1/2 cups all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

2 large lightly beaten eggs

1/2 teaspoon pure vanilla extract

1/2  cup sour cream

jam

Preheat oven to 350. Lightly grease a loaf pan 5x9 inch in size.
Slice fruit and mix together with 2 tablespoon any flavored jam set aside.

In a large bowl using an electric mixer, beat together butter, and sugar till light and fluffy around 5 miinutes. Add eggs, vanilla, mixing in the flour and rest of 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 on 350 degrees around an hour  and 15 minutes or until the tooth pick comes out clean.  I served this at room temperature with whipped cream. Leftover cake will store better in the refrigerator for up to five days.