Blueberry-Peach Pound Cake

By Addie

This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.—Nancy Zimmerman, Cape May Court House, New Jersey

Ingredients

• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 1/4 cup milk
• 2-1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
• 2 cups fresh or frozen blueberries
• Confectioners' sugar, optional

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 10-12 servings.
.......................

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

........................


REVIEW:

This is a very good cake. I added a teaspoon of real vanilla and a simple glaze over the top.

When I’m visiting my in-laws and their blueberry bushes are bursting, my mind goes straight to this pound cake (and Blueberry Jammie!). It is a simple recipe, not too sweet, and the addition of peaches lends an extra level of flavor and moistness. This cake tastes divine after dinner with a scoop of vanilla ice cream, and I’ve been known to call it coffee cake in the morning hours! We all think it is one of those cakes that actually tastes even better the second day, so this recipe is especially perfect if you are looking for advance preparation.