Recipe information
Ingredients for - Blueberry-Peach Pound Cake
8. 2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces) -
How to cook deliciously - Blueberry-Peach Pound Cake
1. Stage
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. Stage
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.
