Last week Phill came home from work excited to share what he had harvested from the grounds of his office. Out of his lunch bag he pulled out a small container of mulberries.
Before he came home with fresh fruit to taste, my knowledge of mulberries stemmed from the nursery rhyme we sang as children “Here we go ’round the mulberry bush, the mulberry bush…” I had never seen a mulberry, or, frankly, thought much of them.
It turns out that mulberries are delicious. They are almost like a blackberry, but smaller and sweeter. So sweet, that Simon ate them by the fistful, stem and all.
Mulberries are sweet and juicy and the perfect summertime treat. The kids enjoyed them so much, we drove back out to where Phill works to try and “harvest” some more.
It turns out, mulberries don’t grow on a bush, like the nursery rhyme suggests. They grow on a tree. A huge tree that can grow up to 35 feet tall. Which meant in order to harvest some berries, Phill climbed a ladder and the kids and I tried to catch the mulberries from the ground below. I’m sure we were quite a sight to behold.
But these delicious berries were worth it.
I was hoping we’d come home with enough to make a jar of jam, but we barely had a cup of berries, even after limiting how many we snacked on. And so, I wanted to find the perfect way to enjoy our mulberries.
Turns out, mulberries are perfect when used to top a pound cake with sweet whipped cream. Perhaps, even meant to be. Mmmhmm.
Homemade Pound Cake with Whipped Cream & Mulberries
What you need:
- 1 1/2 cups of butter (three sticks of butter), at room temperature
- 8 oz block of cream cheese, at room temperature
- 2 1/2 cups of organic cane sugar
- 1/3 cup nonfat plain Greek yogurt, at room temperature
- 1 1/2 teaspoons vanilla extract
- 6 eggs, at room temperature
- 3 cups bread flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Preheat the oven to 300 degrees and generously (and I mean, generously) grease your baking dish with non-stick cooking spray or butter.
First, make sure all of your ingredients are at room temperature, which basically means to leave them out on the counter for an hour. Go off to water the garden or fold the laundry or read books with your littles.
In a stand mixer using the paddle attachment, cream the butter on medium-high until smooth (4-5 minutes). Add the cream cheese and mix until the two are blended well (3-4 minutes).
Once you have a smooth butter-cream cheese mixture, add the cane sugar, Greek yogurt and vanilla extract. Mix until well incorporated, about 1 minute.
Add one egg. Blend well, at a lower speed. Repeat. Adding the eggs one at a time maintains the correct texture for the dough.
In a separate bowl, combine flour, baking powder and salt. Add dry ingredients in small increments until all ingredients are combined well. Try not to over mix the dough.
This makes a lot of dough (approximately 12 cups)! I knew we didn’t need to eat an entire pound cake all at once, so instead of making one large cake, I used my mini bundt cake pan and ended up with six smaller bundt cakes. My cake dish looks similar to this.
Pound cake dough is thick and creamy and must be baked for a longer amount of time using lower temperature to prevent burning the crumb or under-cooking the middle. I baked my mini bundt cakes at 300 degrees for 50-55 minutes. If you are baking a single pound cake in a regular sized bundt pan, you could be baking for up to 90 minutes.
(Note: my recipe was modified from Sally’s Baking Addiction, among a few others. She baked a full size bundt cake, so I’d check her link here for baking recommendations.)
Use a toothpick to check if the cake is finished. If after inserting the toothpick, it comes out clean, then your cake is ready! Allow the cake to cool completely before attempting to get it out of the bundt pan.
Top with homemade whipped cream and the delicious mulberries your husband climbed into a tree to get for you. The mulberries add the perfect little zing of tartness to complement this rich, decadent dessert. Any other berry would be just as delicious as a topping, you know, in case your husband doesn’t randomly work next to a mulberry tree.
Homemade pound cake with whipped cream and berries is the perfect summertime dessert. It’s sweet, rich and incorporates fruit that’s in-season, ripe and ready to be eaten.
May your heart be full.