- 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
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.
Ingredients
Instructions
- 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.