Blueberry Peach Pound Cake
On a recent trip to a local farm stand, a longtime employee mentioned that whenever she sees me, she chuckles at the memory of my toddler literally dripping with sticky peach juice. During the growing season, this thoughtful woman always gave my young son—who just turned 16—a plump peach to entertain himself as I filled my basket. We were never quite sure if he ended up eating or wearing more of it.
A perfectly ripe peach begs to be eaten straight off the pit with this sort of shirt-staining abandon. At the same time, this seasonal stone fruit possesses incredible versatility in the kitchen. From salads to sauces, desserts to drinks, the possibilities are as endless as they are scrumptious. Many family favorites are already on this site, and more will follow in the weeks ahead.
Every summer, I make sure to bring a basket of Lancaster County peaches to our family vacation in the Poconos. When the blueberry bushes begin to burst, my mind goes straight to this pound cake (and Blueberry Jammie!). It’s a simple recipe, not too sweet, and the addition of peaches lends an extra level of flavor and moistness. This dessert tastes divine after dinner with a scoop of vanilla ice cream. Before noon, I’ve been known to call it coffee cake.
In addition to the fruit, a handful of basic pantry ingredients is all that’s needed to whip up this satisfying pound cake. If you don’t have fresh blueberries, frozen are fine. Simply fold them into the batter while still frozen. The flavors meld and improve as the cake sits, so this recipe is ideal if you are looking for day-ahead preparation.
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1/4 cup milk
- 2 1/4 cups cake flour (I have substituted sifted all-purpose flour, which works fine, too.)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh blueberries (may substitute frozen; do not thaw)
- 2 cups peeled, diced peaches (approximately 1/4-inch pieces)
- Confectioner’s sugar, optional
- In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.
- In a medium bowl, combine the flour, baking powder, and salt.
- Add the dry mixture to the wet mixture and beat until just combined.
- Fold in the blueberries and peaches.
- Pour the batter into a very well-greased, 10-inch Bundt pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. All ovens vary, so check a few minutes early and add extra time if needed.
- Cool in the pan for 15 minutes, and then remove to a wire rack and cool completely.
- If desired, dust with confectioner’s sugar.