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

Blueberry-Peach Pound Cake Recipe

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.

This recipe pairs well with a sweet white wine.

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Reviews for Blueberry-Peach Pound Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 1, 2014

I wish I could say that this recipe worked out for me, but unfortunately it did not.

My adjustments were to add 2 tsp. almond extract to creamed mixture and 1 tsp. salt to dry ingredients. I'd also added 1 Tbsp. of ground Navel orange for flavor I used 2 15-oz. cans of peaches (one can of peach halves and the other of sliced peaches which I'd cut in pieces! When I baked this cake, it came out really lopsided and the cake was quite dense on top and gooey!

For me, I would probably use LESS fruit! I'd added 2 Tbsp. of flour so that the fruit would not sink to bottom of cake! That it DID NOT do, but it just didn't rise evenly! I'd also baked the cake 70 minutes and it TESTED done, but when I'd turned it out after the 15 minutes of cooling in the pan, that was when I noticed the unevenly baked cake! It's not likely that I would be using this recipe again and if I do, I'd use less fruit for the equality of the batter!

delowenstein:-(

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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