Blueberry Peach Pound Cake

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I have noted before that we get a farm share from a local CSA (Community Supported Agriculture), which we love, but there are times, during peak season, that we have some “abundances”.  Right now it’s blueberries and peaches.  Not that I am complaining!  So what better way to enjoy fresh fruit than in a pound cake–of course!  While this recipe can be found in our summer cookbook in the cakes section, it really is a breakfast item in my mind.  Zain would really have preferred icing over the powdered sugar–but who wouldn’t!  I think the batter would also work great as muffins especially if you are an instant gratification kind of gal like me that would rather only have to wait 20 minutes for muffins than 70-80 for a bundt cake!  Either way, it’s a big taste of summer.  Enjoy!

Blueberry Peach Pound Cake


  • 1/2 cup Butter of choice (softened)
  • 1 1/4 cup Sugar
  • 3 Eggs
  • 1/4 cup Milk of choice
  • 2 1/2 cups Cake Flour ((For gluten free use 2 1/2 cups, for regular flour use 2 cups 3 Tablespoons))
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 1/4 cups Fresh peaches (peeled and chopped)
  • 2 cups Fresh blueberries
  • Powdered Sugar (for dusting)


Step 1
Preheat the oven to 350 degrees and grease or spray a fluted bundt pan well. Our original recipe says to flour the pan as well. I'm too lazy, but it would be a good idea.
Step 2
In a large mixing bowl, cream together the butter and sugar. Then beat in the eggs one at a time.
Step 3
Combine all of the dry ingredients and then add it to the creamed mixture.
Step 4
Fold in the peaches and blueberries and then pour the mixture into the bundt pan.
Step 5
Bake for 70-80 minutes until golden brown. Cool in the pan for 15 minutes. Then turn over onto a cooling rack and remove pan and let it cool completely.
Step 6
Transfer to your serving plate and dust with powdered sugar. Serves 10-12.

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