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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
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 300 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 212 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Blueberry-Peach Pound Cake in Taste of Home August/September 1997, p44
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Reviewed on Aug. 21, 2011 by youngcheryl
Very good & hard to stop eating! It speaks Summer.
Reviewed on Jul. 22, 2011 by allie73
This cake is excellent, but I did add 1 teaspoon of vanilla to it. It might seem like a lot of fruit for not a lot of batter, but add it all - delicious!
Reviewed on Jul. 03, 2009 by girlfarmer
this is a very good cake I added a teaspoon of real vanilla and a simple glaze over the top. It also Makes great cupcakes
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