Mixed Berry Pound Cake


There is a special comfort in knowing that you are stocked up with fresh seasonal berries for the summer.  Honestly, I get a little carried away whenever I see them in the supermarket and end up buying more than necessary. Can you tell? I am a berry hoarder and that is the reason you are seeing so many berry recipes on the blog.

Berry Pound Cake

A basket of mixed berries was giving me the eye the other morning, almost begging me to use them up. My mind immediately wandered to whip up a pancake but if I posted one more pancake recipe I would have to change my blog name to “Girl who only makes Pancakes”. I already have healthy, egg-less and fluffier versions of pancakes available on the blog for those who are interested.

Berry Pound Cake

As much as I love eating my berries fresh, I also love them in my baked goods so decided to go with mixed berry pound cake. As soon as I decided that, I realized I was out of eggs but my mind was already made up. So improvised on making it an egg-less recipe and it turned out better than ever.


Berry Pound Cake

I remember the first time I made it, all the berries sunk to the bottom. To avoid that toss your berries in some flour so that they do not fall to the bottom and you get them evenly distributed in the cake while it bakes. Reserve some berries to dot your cake batter from top. Also, you will have a better success at making this cake if you get yogurt at room temperature.

Berry Pound Cake

The cake turned out to be  unbelievably moist and melted in the mouth with every bite. You can pour some sugar glaze or sprinkle powdered sugar on top but I decided to leave it as is.

Berry Pound Cake

Prep Time: 15 mins
Bake Time: 35 – 40 mins

1 and 1/2 cups All Purpose Flour
1 Cup Plain Yogurt
3/4 Cup Granulated Sugar
Pinch of Salt
1/2 tsp Baking Soda
1 and 1/2 tsp Baking Powder
1/2 Cup Vegetable Oil
1 tsp of Vanilla Extract
1 cup of fresh mixed berries (of your choice)



  1. Preheat oven to 350 F/180 C. Grease your baking pan (I have used aluminium baking tins) with oil or butter and dust them with all purpose flour and keep aside.

  2. Beat the yogurt removing any lumps until it is smooth and add sugar into it.

  3. To that add baking soda and baking powder and mix well.

  4. Add vanilla extract, small pinch of salt and oil into this and mix well until combined.

  5. Sift all purpose flour and gently fold it in the mixture above using a rubber spatula

  6. Coat your mixed berries lightly with some all purpose flour so they do not sink at the bottom while baking.

  7. Add the coated berries in this mix and very gently fold them. Make sure to use a light hand as the berries might get squished while doing this.

  8. Pour  them into the pan and gently tap them so that it evenly covers the pan and also gets rid of air bubbles.

  9. Bake them at 350 F/ 180 C for 35 – 40 minutes or until a toothpick inserted in the center comes out clean

  10. Let the cake cool completely before cutting it into individual portion sizes.

This makes for an excellent breakfast and is a divine dessert for get together parties!

Berry Pound Cake

3 Comments Add yours

  1. I love berries in my desserts, especially in the summer time! This looks so good!

    1. Tanvi says:

      Same here! Berries make me go weak in my knees especially in a cake 😀

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