Blueberry-Peach Pound Cake

Name: Blueberry-Peach Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 12 servings
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

Total Time Prep: 20 min. Bake: 1 hour + cooling

Yield 12 servings

Test Kitchen Approved

Our soft and spongy blueberry-peach pound cake shines a light on two delicious fresh fruits and champions them in a light and airy dessert.

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

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.
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.

Nutrition Facts

1 piece: 300 calories, 9g fat (5g saturated fat), 74mg cholesterol, 212mg sodium, 51g carbohydrate (26g sugars, 2g fiber), 5g protein.