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.

Blueberry Peach Pound 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.
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Ingredients
  1. 1/2 cup butter, softened
  2. 1 1/4 cups sugar
  3. 3 eggs
  4. 1/4 cup milk
  5. 2 1/4 cups cake flour (I have substituted sifted all-purpose flour, which works fine, too.)
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon kosher salt
  8. 2 cups fresh blueberries (may substitute frozen; do not thaw)
  9. 2 cups peeled, diced peaches (approximately 1/4-inch pieces)
  10. Confectioner’s sugar, optional
Instructions
  1. In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. Add the dry mixture to the wet mixture and beat until just combined.
  4. Fold in the blueberries and peaches.
  5. 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.
  6. Cool in the pan for 15 minutes, and then remove to a wire rack and cool completely.
  7. If desired, dust with confectioner’s sugar.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
It was a pleasure to have this recipe included in the July 2014 issue of Susquehanna Style.  Thanks to Donovan Witmer for coming to my kitchen and taking the above photo.

The original vacation photo…

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Comments

  1. Vicky

    This is a fantastic cake – I love peaches and blueberries! I wonder if my grain free sponge cake recipe would make a cake as lovely as this?

    Reply
    1. Ann

      Let me know if you try it, Vicky! I use my own gluten-free mix for much of my baking although this particular cake was made with flour. My regular blend is a cup for cup substitution. I’d love to know if you try a new spin on this: )

      Reply
      1. Vicky

        I will Ann, for gluten free baking we have a great gluten-free flour in the UK by Doves Farm which I use in place of regular flour in recipes BUT if I’m making it grain free, dairy free and refined sugar free which I prefer, it may take time to develop! However, I think I may be able to just use my grain free plain sponge cake recipe which I developed (on the blog) and add peaches and blueberries since it worked so well for the peach muffins! It won’y be the same BUT the flavour will be there! Great recipe!

        Reply
  2. Terra

    Oh that cake looks soooo moist AND amazing! I have some fresh peaches, I totally need to make this beautiful treat:-) Hugs, Terra

    Reply
  3. Cathy

    Hi Ann,
    The recipe sounds amazing! However, I don’t have a bundt pan. Could I bake this in an 8-inch loaf pan instead ? What temperature & how long would I bake for?

    Reply
    1. Ann

      Hi Cathy, I have only baked this recipe in a Bundt pan. Based on the amount of batter, I think a 9×13 pan would be perfect and I would estimate the cooking time to be about 40 minutes. That is my best guess based on other recipes I bake, so check after 30 minutes and know that it could go a bit either way. Look for the center to be just firm and the toothpick to come out clean. If you want to try loaf pans, you would probably need to divide the batter between two pans. The funny thing is, I was thinking I would try this recipe in a 9×13 pan the next time! I hope this is at least a little helpful. Please let me know if you try it!

      Reply
  4. Ruth

    This was delicious. Very moist. I added lemon zest and a little vanilla. I also made it into loaves so that I could share it! Great recipe!!

    Reply
    1. Ann

      Thank you for letting me know, Ruth! I love that you added lemon zest and vanilla, and I bet the mini loaves were a hit!

      Reply
  5. Cynthia L.

    Oh my, this looks so delicious. I want to make it right now!
    I found your page from the Manila Spoon Cake party. I am now following your blog, pinterest and facebook. I am looking forward to seeing what you are cooking!

    Reply
    1. Ann

      Thank you very much, Cynthia, and I am so glad you found me through the marvelous Manila Spoon! I hope you find many recipes you enjoy in the weeks and months to come!

      Reply
  6. Mary Lou Keller

    This looks fabulous and reminds me of a blueberry pound cake recipe I had from many years ago. That recipe was from Cooking Light magazine. I need to make this one..It’s been a long time since I’ve baked a cake.

    Reply
    1. Ann

      This recipe originated with my mother-in-law, and I love the combination of the blueberries and peaches in the classic pound cake. If you make it, I hope you enjoy!

      Reply
  7. Ann from Sumptuous Spoonfuls

    I was going to say that I’m thinking this is coffee cake but I’d have it with chai in the morning … and then I noticed who the first comment on this post was from, with a little pang of sadness. Oh how I miss that sweet lady friend of ours!

    Reply
  8. Doris

    Ann, I made this on Saturday for a cookout we were attending. It was a real hit. Loved it! Will make it again soon. Thanks
    Doris

    Reply
  9. Rila

    Just wanted you to know that we had what I would call a Fountain Avenue Kitchen Banner Day last Friday. We had dinner guests and we had three Fountain Avenue dishes: Jack’s Favorite Tomato and Cucumber Salad; Corn and Cucumber salad; and this Blueberry and Peach Pound Cake. All were thoroughly and completely enjoyed. Thank you!

    Reply
  10. Pat Sills

    I made the pound cake yesterday. We took some to 3 neighbors and it received rave reviews from all .It is delicious— thanks . only sorry there is none left ! I guess I’ll have to make it again!

    Reply
  11. Alicelynne Watson

    Thanks so much for sharing this recipe. It is delicious and easy to prepare. I love how it uses peaches and blueberries in season. My sister made it too!!

    Reply
  12. Sue

    Hi Ann
    This pound cake sounds amazing I would like to make it for a party this weekend. Since you can use frozen blueberries can you also use frozen peaches?

    Reply
    1. Ann

      Hi Sue,
      I have made this cake with frozen peaches as well. They usually aren’t quite as sweet as those juicy summer peaches, but the cake still tastes delicious. I’d love to hear how you make out!

      Reply
  13. Sue

    The frozen peaches I plan on using I froze this summer when the peaches were delicious. They still taste like summer peaches when we thaw them and use for other recipes. They were from the Amish farm on Kissel Hill Road

    Reply
    1. Ann

      I have never used strawberries in this recipe, but I think they would taste wonderful. I’d love to know how you make out!

      Reply
      1. Ann

        The first time someone comments, I have to manually enter the comment. It is a feature of WordPress (which is the structure on which many websites are built) to prevent spam or inappropriate comments. Any time you comment from now on, you should be able to see it right away.

        Reply
  14. Pam

    Loved this recipe, Very easy to follow. Mine fell apart. lol. I am going to try again but in a cake pan rather than a bundt pan. When I flipped out of the pan, only the top half came out. Yes, I greased the pan thoroughly. It’s been a long time since I have had that kind of problem. It will NOT got to waste. It’s divine.

    Reply
    1. Ann

      So glad you liked despite the partial stick, Pam! I think a cake pan is a great option and will likely cook more quickly. Thanks for the great feedback.

      Reply