This delightful Blueberry-Peach Pound Cake combines the sweetness of ripe peaches with the tangy burst of blueberries, all enveloped in a buttery, moist cake. It’s perfect for a summer dessert or a delightful treat with your morning coffee. The cake’s tender crumb is balanced by the juicy fruits, creating a harmonious blend of flavors that captures the essence of summer. Whether you’re serving it for a special occasion or enjoying it as a simple indulgence, this pound cake is sure to be a hit with everyone who tries it.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup diced fresh peaches (about 2 medium peaches)
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Fold in fruits and zest: Gently fold in the blueberries, diced peaches, and lemon zest, being careful not to overmix.
- Pour into pan and bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Once cooled, slice and serve. Enjoy!
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
