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Blueberry-Peach Pound Cake Recipe
Blueberry-Peach Pound Cake Recipe photo by Taste of Home

Blueberry-Peach Pound Cake Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 10-12 servings

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

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.

Directions

  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.
  2. 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.
Originally published as Blueberry-Peach Pound Cake in Taste of Home August/September 1997, p44

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blueberry-Peach Pound Cake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
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MY REVIEW
Reviewed Aug. 23, 2013

Like another reviewer said, this recipe speaks summer!!! Super delicious, full of fruit, nice and fluffy cake. The only thing missing? A nice scoop of vanilla ice cream or fresh whipped cream on top!!! Yum!!! I did not use the optional powdered sugar (I totally forgot!) and it was still phenomenal!!

MY REVIEW
Reviewed Aug. 21, 2011

Very good & hard to stop eating! It speaks Summer.

MY REVIEW
Reviewed Jul. 22, 2011

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!

MY REVIEW
Reviewed Jul. 3, 2009

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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