Blueberry-Peach Pound Cake
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 Jersey10-12 ServingsPrep: 20 min. Bake: 1 hour + cooling
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
Directions
- 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.
Nutrition Facts: 1 serving (1 piece) equals 300 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 212 mg sodium,