A soft, buttery loaf with a vibrant swirl of berry preserves, this pretty berry swirl pound cake is perfect for a sweet breakfast or simple dessert!
This berry swirl pound cake is a great way to dress up a classic loaf with a fruity twist. It’s simple enough for everyday baking but feels just special enough to share. Whether you’re enjoying a slice with your morning coffee or serving it as a sweet finish to a casual meal, it always hits the spot.
Why You’ll Love This Berry Swirl Pound Cake
- Simple and satisfying. This loaf is easy to make with pantry staples, but it bakes up beautifully with a swirl of color and fruity flavor.
- That swirl! A few spoonfuls of berry preserves take this from everyday to eye-catching.
- Great for any berry. Use your favorite preserves—strawberry, raspberry, blackberry, or even a mix!
Key Ingredients
See the recipe card below for the details you’ll need when you’re ready to bake. Here’s a quick look at the key ingredients that make this loaf cake so good:
- All-purpose flour – Gives the cake structure without being too heavy.
- Butter – For that rich, classic pound cake flavor.
- Sour cream – Adds moisture and a subtle tang.
- Berry preserves – The star of the swirl! Use a good-quality jam or preserves with lots of flavor.
- Vanilla extract – Rounds out the flavor and adds warmth.
How to Make Berry Swirl Pound Cake
- Prepare your pan. Grease a 9×5-inch loaf pan, or line it with parchment for easy removal.
- Mix the dry ingredients. Whisk together the flour, salt, and baking soda.
- Cream the butter and sugar. Beat until light and fluffy, then add eggs and vanilla.
- Add the dry ingredients and sour cream. Mix on low speed, alternating between flour and sour cream until just combined.
- Swirl in the berries. Layer the batter and berry mixture in the pan, swirling gently with a knife for that pretty marbled effect.
- Bake. About 50 to 60 minutes at 350°F should do it. Check for doneness with a toothpick.
- Cool. Let the cake sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Temperature matters. Use room temperature butter (more specifically, you want softened butter), eggs, and sour cream for the smoothest batter.
- Avoid over-mixing. Once you add the dry ingredients, mix just until combined to keep the crumb tender.
- Don’t over-swirl. The preserves should streak through the batter, not blend into it.
- Check early. Oven temperatures can vary, so start checking for doneness around the 50-minute mark to avoid over-baking.
- Want more berry flavor? Warm up a little extra jam to drizzle on top just before serving.
Variations
- Lemon Berry Swirl Pound Cake: Add 1 to 2 teaspoons of lemon zest to the batter for a bright citrus twist that pairs beautifully with the berries.
- Almond Berry Pound Cake: Replace the vanilla extract with almond extract for a sweet, nutty flavor.
- Mixed Berry Swirl: Use a blend of your favorite berry preserves for a more complex flavor and a colorful marbled look.
Serving Suggestions
- Enjoy a slice with your morning coffee or tea.
- Toast slices lightly and spread with butter for a cozy breakfast.
- Dress it up with whipped cream or a scoop of vanilla ice cream for dessert.
How to Store
- Room temperature: Wrap the cooled cake in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- Freezer: For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months.
- Make-ahead tip: This cake is a great make-ahead option! It keeps well for a few days, and the flavor often improves after resting overnight.
More Simple and Delicious Loaf Cakes
Get the Recipe:
Berry Swirl Pound Cake
This soft, buttery pound cake is swirled with your favorite berry preserves for a simple yet stunning treat. Perfect for breakfast, dessert, or anytime you’re craving a sweet slice!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup (200 g) granulated sugar
- 1/4 cup (57 g) unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (57 g) sour cream
- 3 tablespoons berry preserves, such as strawberry, raspberry, etc.
- 1 1/2 teaspoons water
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Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9"x 5" loaf pan. If you prefer, line the pan with parchment paper and grease any exposed parts of the inside of the pan.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
- Stir together the preserves and water.
- Transfer about 1/3 of the batter to the prepared pan. Drizzle half of the preserves mixture on top of the batter. Use a thin knife to swirl the preserves into the batter. Repeat with half of the remaining batter and the remaining preserves. Top with the remaining batter.
- Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Notes
- Recipe slightly adapted from Bonne Maman.
- Store in an airtight container at room temperature up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
9 Comments on “Berry Swirl Pound Cake”
This looks Berry good Jen reminds me of my grandmother’s sour cream pound cake. I was curious if you could do a 3 layer? Would it be too wet to properly setup?
I was thinking something like Rum Raisin with cinnamon/sugar sliced and toasted then topped with a light cinnamon/sugar rum raisin glaze or whatever.
How about a triple berry (Blueberry/Blackberry/Raspberry) mixture
Lemon marmalade/ Orange Marmalade toasted with a nice topping.
I found this preserve using Amaretto-Apricot and pear thinking it would be another wonderful filling topped with Amaretto..
Hi, Tom! I’ve not tried layering a pound cake, but I would guess that it would work although the swirling part might present a challenge. You wouldn’t want to swirl all the way through the bottom or sides or it could make a mess. I’d use just about any kind of preserves here. The cake’s mostly vanilla flavor will go well with all sorts of things.
I, too, am ‘swirl challenged’ but I’m encouraged to give this a try based on your success. I’ve never had one of your recipes not turn out, so fingers crossed!
P.S. As usual, your linens are as beautiful as your baking. 🙂
Thank you, Paula! Enjoy the cake!
I am not the best swirler either. I’m convinced that food magazines either photoshop in the perfect swirl…or use some kind of swirl injector to get it just right. Though this is pretty near perfect!
I don’t have too much trouble with swirling but I am layer challenged . Seems every recipe that has a layer of curd or jam in the cake will break when being turned out no matter how carefully I avoid the sides and try to get it all right. One particular one has been called cursed I made it so many times and had it break so many times. I finally “cheated” with a 9×13 pan andn figured I could do the same with a springform but I seem to have very bad luck with a tunnel of something in cakes. But this one looks totally doable and I make my own jams that should work great. Thanks, Jennifer.
Ooooh, adding a bit of sweet Berry swirl makes this pound cake so pretty! Your love of jam is working here! I love the thought of various berry flavors, too. Yum! 😊
Growing up we lived in the same town as the original Sara Lee factory and shipped at the outlet store. My very favorite cake was the super moist chocolate pound cake with a chocolate swirl. I haven’t had it since I was a kid but now I’m a sucker for anything with a swirl. This looks delicious.
I bet it smelled so good there!