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.
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Recipe Information
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)
Instructions
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.
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.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
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.
In a small bowl, toss the blueberries and diced peaches with 1 tablespoon of flour to prevent them from sinking in the batter.
Gently fold the coated blueberries and peaches into the batter using a spatula, ensuring an even distribution of fruit.
Pour the batter into the prepared loaf pan, spreading it out evenly.
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.
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.
Optional: Lightly dust the cooled cake with powdered sugar before serving for an elegant finish.
Slice and serve your Blueberry Peach Pound Cake at room temperature. Enjoy!
Nutrition Facts
Calories |
5308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.2 g | 286% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 780.6 g | 284% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 479.2 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 536 mg | 41% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2006 mg | 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.
