Don’t come for me! This is not a traditional pound cake in any sense. No pounds used in measurements for any ingredient. I’d like to think this pound cake is slightly more health-full with some simple swaps. The cake is still very moist and rich with a dense crumb. I like adding some fillings to my pound cake to diversify the texture.

Ingredients

Jam – I used a homemade rhubarb and blueberry jam. Rhubarb is in season now so it seems all my friends and neighbors’s gardens are overflowing with rhubarb and they don’t know what to do with it. If you decide to make a rhubarb jam, be careful! The leaves of rhubarb are poisonous. Use only the stalks. When eaten raw or cooked, rhubarb stems are tart and the blueberries are bright and sweet. Rhubarb and blueberry isn’t a common jam combination, so feel free to use any jam that you like. A marionberry jam would be delicious!

Blueberries – Fresh blueberries give a pop to the bread when sliced and are nice little surprises to bite into. I used blueberries that were extra from making the jam. If you’re using a different fruit jam in the recipe, consider using the fresh version of that fruit in the bread. If you use a marionberry jam, use marionberries or blackberries.

Yogurt – This adds moisture and tang to the bread. You can substitute with sour cream.