Blueberry Peach Pound Cake  Blueberry Peach Pound Cake 13867 blueberry peach pound cake rotated

Blueberry Peach Pound Cake

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recipe checklist  Blueberry Peach Pound Cake 9df0484d213211562f9152417daca5ec l

Ceezie  Blueberry Peach Pound Cake pie

“Take hold of edifying thing regarding the dazzling fruit at your native farm stand. This recipe add fresh blueberries and peaches to a faded pound cake.
One other immense recipe from McCormick”

Ready In:
1hr 30mins



  • 1

    cup butter, softened

  • 2

    cups sugar

  • 4

    immense eggs

  • 2

    teaspoons pure vanilla extract

  • 1

    pint blueberries

  • 1

    cup peeled and sliced peach

  • 3

    cups flour, divided

  • 2

    teaspoons baking powder

  • 2

    teaspoons ground cinnamon

  • confectioners’ sugar


  • Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
  • Beat butter and sugar in immense bowl with electric mixer till gentle and fluffy. Add eggs, one at a time, beating successfully after every addition. Beat in vanilla.
  • Toss berries and peaches in 1/4 cup flour; express aside. Combine remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating till successfully mixed after every addition. Gently poke in fruit. Pour batter into ready pan.
  • Bake 1 hour and quarter-hour or till toothpick inserted comes out ravishing. Cool in pan Half-hour. Take hold of faraway from pan; cold completely on wire rack. Sprinkle with confectioners’ sugar earlier than serving.

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