Best 4 Blueberry Peach Pound Cake Recipes
Welcome to the world of delectable desserts, where the sweet aroma of blueberries and peaches blend harmoniously in a symphony of flavors. Embark on a culinary journey as we explore the secrets to crafting the perfect Blueberry Peach Pound Cake, a delightful treat that promises to tantalize your taste buds. This timeless classic combines the succulent juiciness of blueberries and the sun-kissed sweetness of peaches, creating a moist, tender crumb that melts in your mouth. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you step-by-step through the process of creating a masterpiece that will steal hearts and satisfy cravings.
Here are our top 4 tried and tested recipes!
BLUEBERRY-PEACH POUND CAKE
This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH AND BLUEBERRY POUND CAKE
If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10inch cake
Number Of Ingredients 10
Steps:
- Generously grease and sugar a 10-inch tube pan; set aside.
- Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
- Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
- Stir in the brandy.
- Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
- Gently fold in the peaches and the blueberries.
- Pour into pan bake for 325°F for 1 hour and 25 minutes.
- Cool in the pan for 15 minutes remove and cool completely on wire rack.
BLUEBERRY PEACH POUND CAKE
Steps:
- Pre-heat oven to 375. Butter and flour a large Bundt pan (Baking spray works very well also.) Cream margarine and sugar in electric mixer bowl. Beat in eggs one at a time. Beat in milk. Combine flour, baking powder and salt and add to creamed mixture. Beat until well combined. Fold in peaches and blueberries. Spoon into prepared pan and bake until toothpick inserted into center of cake comes out clean, about 60-70 minutes. Cool in pan for 10 minutes and turn out onto a rack. Serve slightly warm or let cool completely. Makes at least 12 generous servings.
BAKED BLUEBERRY-PEACH POUND CAKE
The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray. , Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 45g carbohydrate, Fiber 2g fiber), Protein 4g protein.
Tips:
- For a moist and flavorful pound cake, use high-quality ingredients and measure accurately.
- Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Creaming the butter and sugar together helps to incorporate air into the mixture, resulting in a light and fluffy cake.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Do not overmix the batter, as this can result in a tough cake.
- Fresh blueberries and peaches add a burst of flavor to this pound cake, but you can use other fruits if you prefer. Some good options include raspberries, strawberries, or cherries.
- Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your loaf pan, so check the cake frequently to prevent overbaking.
- Cool the cake completely before serving. This will allow the flavors to meld and the cake to set.
Conclusion:
This Blueberry Peach Pound Cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist, flavorful, and packed with fresh blueberries and peaches. Whether you're serving it for breakfast, lunch, or dinner, this cake is sure to be a hit.
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