Blueberry Peach Pound Cake Recipe
Blueberry Peach Pound Cake Recipe. Butter, cream cheese, sugar, eggs, milk, flour, baking powder, salt, fresh peaches, fresh blueberries and peach preserves. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Combine the flour, baking powder and salt; 1 1/2 cups of caster sugar. Butter, cream cheese, sugar, eggs, milk, flour, baking powder, salt, fresh peaches, fresh blueberries and peach preserves.
Dust With Confectioner's Sugar If You Like.
1 1/2 cups of caster sugar. Gently fold in the peaches and the blueberries. Pour into a greased and floured 10 inch fluted tube pan.
Cold In Pan For 15 Min;
Whisk together the cornstarch, rum, and cold water. Butter, cream cheese, sugar, eggs, milk, flour, baking powder, salt, fresh peaches, fresh blueberries and peach preserves. Add the blueberries and rum mixture to a small saucepan and bring to a simmer.
You May Substitute Frozen Blueberries When.
Add to the butter mixture beating at low speed just until blended. I was going to make apple pound cake but found i had no apples. You can even freeze the cake!!
Can Make Ahead Of Time And Serve A Few Days Later.
Pour into a greased and floured 10 inch fluted tube pan. Pound cake by itself is just plain delicious. In a medium bowl, combine the flour, baking powder, baking soda and salt.
Bake In The Preheated Oven For 70 To 80 Minutes, Or Until A Toothpick Inserted Into The Center Of The Cake Comes Out Clean.
Once you add fresh peaches and blueberries to the mix, however, it really takes it. A delightful pound cake with fresh blueberries baked in. 1/2 cup of full fat greek yoghurt.