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Blueberry-Peach Pound Cake

 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 Jersey
10-12 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 300 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 212 mg sodium,

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Blueberry-Peach Pound Cake (continued)

Nutritional Facts: 51 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.