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.
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.