Blueberry-Peach Pound Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 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:
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.
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