Blueberry-peach Pound Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A moist blueberry and peach poundcake that is a hit everywhere it goes. Ingredients:
1/2 c butter (or margarine)-softened |
1 1/4 c sugar |
3 eggs |
1/4 c milk |
2 1/2 c cake flour |
2 t baking powder |
1/4 t salt |
2 1/4 c peeled fresh,chopped -peaches,(1/ 2 pieces) |
2 c fresh or frozen blueberries |
confectioner' s sugar -optional |
Directions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs, one at a time.
3. Beat in milk.
4. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries.
5. Pour into a greased and floured 10 inch fluted tube pan.
6. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
7. Cool in pan for 15 minutes; remove to a wire rack to cool completely.
8. Dust with confectioner' s sugar if desired.
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