Peach and Blueberry Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If you love pound cakes, try this one-it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake. Ingredients:
1/2 cup unsalted butter, softened |
4 ounces cream cheese, softened |
2 cups sugar |
5 large eggs |
1/4 cup peach brandy or 1/4 cup peach schnapps or 1/4 cup peach nectar |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 1/4 cups diced fresh peaches |
1 cup fresh blueberries |
Directions:
1. Generously grease and sugar a 10-inch tube pan; set aside.
2. Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
3. Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
4. Stir in the brandy.
5. Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
6. Gently fold in the peaches and the blueberries.
7. Pour into pan bake for 325°F for 1 hour and 25 minutes.
8. Cool in the pan for 15 minutes remove and cool completely on wire rack.
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