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Pound Cake with Berry Compote Recipe

American · Dessert · 80 min total

A classic buttery pound cake topped with a vibrant mixed berry compote, perfect for dessert or afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups mixed berries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
3. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, mixing until just combined.
4. Pour batter into prepared pan and smooth top. Bake for 50-60 minutes until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
5. For compote: In a saucepan, combine berries, 1/4 cup sugar, and lemon juice. Cook over medium heat until berries release juices, about 5 minutes.
6. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat and cool slightly.
7. Serve slices of pound cake topped with warm or room temperature berry compote.

Tips

• For best texture, ensure all ingredients are at room temperature.
• Compote can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
• Store leftover cake wrapped tightly at room temperature for up to 3 days.

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