Blueberry Peach Pound Cake

By Ann Fulton

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A handful of basic pantry ingredients and fruit are all you need to whip up this fabulous pound cake. Plus, the flavors improve as the cake sits, so the recipe is ideal when looking for day-ahead preparation.


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.


Want to know how to prevent Bundt cakes from sticking in the pan? Cakes of all types are susceptible to sticking when cooked in Bundt pans, thanks to their deep crevices. If you tend to have trouble, the following tips, compliments of King Arthur Flour’s baking experts, may be helpful:

  1. Use a non-stick pan
  2. Grease it well with non-stick vegetable oil spray or melted shortening — not butter. The milk solids in butter can act like glue, increasing the likelihood that the cake will stick to the pan. (Do make sure to get the grease in all the crevices, and don’t forget the tube.)
  3. Grease the pan just before adding the batter. This reduces the chance of the grease sliding down the sides and pooling in the bottom of the pan.
  4. If you’re using a non-stick pan but still experiencing sticking, coat the pan after greasing-but not with flour. (Flour doesn’t do a great job and can leave a gunky layer on the outside of the finished cake.) To provide a more effective barrier between the batter and the pan, try sprinkling a coating of either finely ground nut flour or granulated sugar into the greased pan before adding the batter. Note that sugar will become sticky as it cools and can act like glue when fully cooled. While warm, however, sugar is semi-liquid and should help the cake slide out of the pan.
  5. After removing the cake from the oven, carefully slide a table knife down the sides of the pan to help release any sticking spots. Cut or push away any cake that’s cooked over the center tube, too. (But don’t try to remove the cake yet.)
  6. Let the hot cake rest for a few minutes. A King Arthur Flour baker recommended letting the cake rest for about 5 minutes right side up, then for another 5 minutes upside down on a rack. Sometimes the cake drops out of the pan as soon as it’s turned onto the rack…
  7. If it still needs a little help, give it a little nudge. If all else fails, return the cake to the cooling (but still warm) oven for about 10 minutes. The mild heat is often just enough to soften and release any baked-on areas clinging to the sides of the pan.

Tip source: King Arthur Flour

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.
  • 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
  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.
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The Fountain Avenue Kitchen

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.

A handful of basic pantry ingredients and fruit is all that’s needed to whip up this fabulous pound cake. The flavors improve as the cake sits, so the recipe is ideal if you are looking for day-ahead preparation.

The original vacation photo…

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  1. Brenda Garrett

    This delicious and aromatic cake was so good I had to share it…til it was sadly GONE! Making it again today so we can have and, yes, share some more! I used less peaches and more blueberries but just under the full four cups of total fruit, which I think worked better. Also added a teaspoon lemon zest. A girlfriend called it “Party Worthy”. Thanks for the inspiring recipe !

    1. Ann Post author

      So happy this is a keeper, Brenda, and the addition of lemon zest is brilliant. Thanks for the terrific feedback and enjoy round two!

  2. MHV

    I baked this in a well greased and floured bundt pan. My cake partially stuck to the pan, too. Would make again because the flavor is delish. However, next time I would do oversized muffins. This is a great tasing breakfast cake/muffin. I added 1 tsp of vanilla and a little lemon.

    1. Ann Post author

      I’m delighted you loved the recipe but am sorry you had a sticking issue. I think the crevices of a Bundt pan can make a complete release challenging unless there’s a heavy coating of oil in each ridge. Oversized muffins are a great idea, and this should work well in a tube pan or a regular cake pan, too!

  3. Sue Houck

    Hi Ann

    I’m looking to make this blueberry peach pound dessert for Tasty Tuesday at my elementary school, it’s a fundraising for C F, a teacher’s son has this disease. You mentioned that frozen blueberries can be used. I was wondering I have sliced frozen peaches from last summers crop, can I use those frozen peaches in this dessert?

    Thank you love your recipes, always look forward to Sunday’s Food Section.

    1. Ann Post author

      Hi Linda, You could use frozen peaches although they tend to be a little less sweet than fresh, in-season peaches. To more closely match the fresh option, I might partially thaw them and then toss with a tablespoon or so of sugar. Good luck with the fundraiser. It’s wonderful that you’re doing that, and I hope it goes a long way towards helping your fellow teacher’s son. By the way, the sheet pan cookie version of the following recipe (pictured at the very bottom of the post) is another great bake sale treat as it makes a lot easily and tends to disappear quickly!