Ingredients for Peach And Blueberry Pound Cake
- Unsalted Butter
- 4 ounces cream cheese, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Peach Brandy
- All Purpose Flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- Fresh Peaches
- Fresh Blueberries
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How to Make Peach And Blueberry Pound Cake
- Generously grease and flour a 10-inch tube pan.
- Preheat oven to 325°F (160°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and 4 ounces cream cheese at medium speed for 2 minutes, until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating for 5-7 minutes until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition until just combined. Do not overmix.
- Stir in 1 tablespoon brandy (optional).
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh or frozen (thawed) peaches, diced, and 1 cup fresh or frozen blueberries.
- Pour batter into the prepared pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
1739g
Fat
457g
Carbs
212g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Southern United States Oven Holiday Event Kid Friendly Picnic Romantic Spring Summer Cakes Grains Dietary Seasonal Comfort Food Berries Blueberries Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
