Peach & Blueberry Pound Cake

Peach and Blueberry Pound Cake – the perfect summer dessert!  Butter, cream cheese, sugar, eggs, milk, flour, baking powder, salt, fresh peaches, fresh blueberries and peach preserves. Whether you enjoy it as a simple treat or dress it up with a dusting of powdered sugar or a scoop of vanilla ice cream, each bite is a journey into homemade goodness. Perfect for breakfast, a cozy afternoon, or potluck!

slice of peach and blueberry cake on a plate with text overlay

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Homemade Blueberry Peach Cake

This peach and blueberry pound cake is a taste of summertime. This cake is a masterpiece of flavor, with each bite offering a delightful blend of sweet, juicy peaches and burst-in-your-mouth blueberries. The rich, creamy texture of the pound cake is perfectly balanced by the fruit’s natural freshness. The cake is both comforting and vibrant, embodying the essence of a warm summer day. Whether enjoyed with a cup of iced tea in the afternoon or as a delightful dessert after a meal, this cake is sure to become a family favorite.

slice of peach and blueberry cake on a plate

How to Make Peach Blueberry Cake

This dessert is easy to make with only a few simple ingredients. Grease and flour a 10-inch tube pan. Set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together unsalted butter and cream cheese on medium speed until creamy. Gradually add sugar to the bowl and continue mixing until light and fluffy. Scrape down the sides of the bowl. Add eggs to the bowl one at a time, mixing well after each addition. Stir in vanilla extract, milk, and peach preserves.

In a bowl, combine all-purpose flour, baking powder, and salt. Slowly add the flour mixture to the batter, beating at low speed just until combined. Fold in chopped peaches and fresh blueberries. Pour batter into the prepared pan. Bake in a preheated oven until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and cool on a wire rack for 15 minutes. Remove the cake from the pan and cool completely on the wire rack before cutting into slices.

Helpful Tips & Frequently Asked Questions

  • For best results, have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use fresh blueberries and peaches, but you can definitely use frozen fruit as well.
    • Just thaw the fruit and proceed as directed. They will work just fine! 
    • I actually love to use frozen wild blueberries in this recipe. 
  • If you don’t have a stand mixer, you can make the cake in a large bowl with a handheld mixer.
  • Cover the cake with aluminum foil if it starts to get too brown.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
  • Store the cake in an airtight container at room temperature.
slice of peach and blueberry cake on a plate topped with whipped cream and mint

How to Serve Peach & Blueberry Cake

This cake is a staple at our house. We like to dust the top of the cake with a light sprinkle of powdered sugar. This dessert is perfect for a cozy afternoon snack with a glass of iced tea or coffee. For a more indulgent treat, serve it warm with a scoop of vanilla ice cream, allowing the contrast of temperatures and textures to create a delightful symphony for your taste buds. If you’re feeling particularly decadent, top your slice with fresh whipped cream, peach slices, and fresh blueberries and transform this cake into a restaurant-quality dessert. Whether you’re enjoying it alone or sharing it with loved ones, this cake is perfect for any occasion.

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slice of peach and blueberry cake on a plate with text overlay

Peach & Blueberry Pound Cake

Yield: 12 people
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Peach and Blueberry Pound Cake – the perfect summer dessert!  Butter, cream cheese, sugar, eggs, milk, flour, baking powder, salt, fresh peaches, fresh blueberries and peach preserves. Whether you enjoy it as a simple treat or dress it up with a dusting of powdered sugar or a scoop of vanilla ice cream, each bite is a journey into homemade goodness. Perfect for breakfast, a cozy afternoon, or a dessert to impress, this cake is the epitome of home-baked comfort.

Ingredients:

Instructions:

  • Preheat oven to 325ºF. Grease and flour a 10-inch tube pan and set aside.
  • Beat butter and cream cheese on medium speed in the bowl of an electric mixer until creamy, about 2 minutes.
  • Gradually add sugar, beating for an additional 5 minutes.
  • Add eggs, one at a time, beating just until yolk disappears.
  • Stir in vanilla, milk and peach preserves.
  • Combine flour, bakingpowder, and salt. Slowly add flour to batter, beating at low speed just until combined.
  • Fold in peaches and blueberries. Pour batter into prepared pan.
  • Bake for 1 hour and 25 minutes, or until a long wooden skewer comes out clean.
  • Cool in pan for 15 minutes, remove from pan and continue cooling on a wire rack.

Notes:

  • For best results, have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I used fresh blueberries and peaches, but you can definitely use frozen fruit as well. 
    • Just thaw the fruit and proceed as directed. They will work just fine! 
    • I actually love to use frozen wild blueberries in this recipe. 
  • If you don’t have a stand mixer, you can make the cake in a large bowl with a handheld mixer.
  • Cover the cake with aluminum foil if it starts to get too brown.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
  • Store the cake in an airtight container at room temperature.

Steph

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Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
slice of peach and blueberry cake on a plate topped with whipped cream and mint with text overlay

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