Peach and Blueberry Pound Cake
Indulge in the fruity decadence of our Peach and Blueberry Pound Cake, a moist and buttery delight bursting with the vibrant flavors of fresh summer produce. This easy-to-make recipe combines juicy peaches and sweet blueberries for a luscious texture and natural sweetness, while a touch of buttermilk ensures an irresistibly tender crumb. Perfectly baked in a classic loaf pan, this pound cake is ideal for dessert, brunch, or as a stunning centerpiece at your next gathering. With just 20 minutes of prep time, this recipe is a breeze to whip up, and a dusting of powdered sugar takes its presentation to the next level. Discover how this peach and blueberry masterpiece can bring a burst of sunshine to your table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup buttermilk
- 1.5 cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Gently fold in the diced peaches and fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached. Check for doneness at the 60-minute mark.
Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (optional) before slicing and serving.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 713.5 g | 259% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 469.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 375 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1642 mg | 35% | |
*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.
