Blueberry Peach Pound Cake

Indulge in the irresistible flavors of summer with this Blueberry Peach Pound Cake—a moist, buttery cake brimming with sweet blueberries and juicy peaches. Perfectly balanced with a tender crumb, this delightful treat combines the tanginess of fresh fruit with the richness of a classic pound cake. The secret to its fruity perfection? A quick toss of the blueberries and peaches in flour to keep them evenly distributed throughout the batter. This crowd-pleasing dessert comes together with simple pantry staples and bakes to golden perfection in just over an hour. Serve it sprinkled with a delicate dusting of powdered sugar for a picturesque finish. Whether you're hosting a brunch, enjoying a cozy afternoon tea, or looking for the perfect summery dessert, this Blueberry Peach Pound Cake is sure to impress every time.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 10

Ingredients

• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 0.5 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.75 cup whole milk
• 1.5 cups fresh blueberries
• 1.5 cups fresh peaches, peeled and diced
• 1 tablespoon all-purpose flour (for fruit coating)
• 2 tablespoons powdered sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easier removal.

Step 2

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 3 minutes.

Step 3

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.

Step 6

In a small bowl, toss the blueberries and diced peaches with 1 tablespoon of flour to prevent them from sinking in the batter.

Step 7

Gently fold the coated blueberries and peaches into the batter using a spatula, ensuring an even distribution of fruit.

Step 8

Pour the batter into the prepared loaf pan, spreading it out evenly.

Step 9

Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it with aluminum foil during the last 20 minutes of baking.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 11

Optional: Lightly dust the cooled cake with powdered sugar before serving for an elegant finish.

Step 12

Slice and serve your Blueberry Peach Pound Cake at room temperature. Enjoy!

Nutrition Facts

Serving size	2001.9 grams (2001.9g)

Amount per serving	% Daily Value*
Calories	5308

Total Fat 223.20g	286%
Saturated Fat 131.60g	658%
Polyunsaturated Fat 0.20g
Cholesterol 1283mg	428%
Sodium 2494mg	108%
Total Carbohydrate 780.60g	284%
Dietary Fiber 20.90g	75%
Total Sugars 479.20g
Protein 74.80g	150%

Vitamin D 241IU	1203%
Calcium 536mg	41%
Iron 23mg	128%
Potassium 2006mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 5.5%

Carbs: 57.5%