Blueberry-Peach Pound Cake

If you have access to fresh peaches in season, you can attest to the fact that there’s nothing like the feeling of biting into a juicy peach. This blueberry-peach pound cake recipe brings the wonderful flavor of peaches to the forefront and combines it with sweet-tart blueberries for a fresh, delightful dessert. And since the recipe works just as well with frozen fruit, this cake can be enjoyed all year long.

Blueberry-peach pound cake is tender and moist, with chunky fresh peaches speckled throughout the batter and blueberries studding it like jewels. Baking it in a Bundt pan gives it a fancier look, and the flavors back up the aesthetic promise. It’s also a user-friendly recipe, with minimal effort serving up a delicious result.

While it’s on our short list of stand-alone peach desserts, it can also be placed alongside other potluck desserts and be sure to please the party. For an added twist, consider garnishing your cake with fresh mint and pouring a sweet-tart lemon glaze over the top.

Blueberry-Peach Pound Cake Ingredients

• Softened butter
• Sugar
• Eggs
• Milk
• Cake flour
• Baking powder
• Salt
• Peeled fresh peaches
• Fresh or frozen blueberries
• Confectioners’ sugar (optional)

Directions

Step 1: Combine the wet ingredients

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then beat in the milk.

Editor’s Tip: Use an electric mixer to cream your butter and sugar without much effort. Softened butter also helps, as it mixes with the sugar with minimal resistance.

Step 2: Add the dry ingredients

Combine the flour, baking powder and salt, and add the dry ingredients to the creamed mixture. Stir in the chopped peaches and the blueberries.

Step 3: Bake the pound cake

Pour the batter into a greased and floured 10-inch fluted tube pan. Bake the cake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes before removing it to a wire rack to cool completely. Before serving, dust the cake with confectioners’ sugar, if desired.

Editor’s Tip: Cooling the cake before removing it from the pan is crucial for a clean removal. Let the cake cool completely before cutting into it for the best texture and crumb.

How to Store Blueberry-Peach Pound Cake

Once the cake has fully cooled, wrap the whole cake or individual slices in storage wrap and keep them in airtight containers. Leave it on the counter if it’s going to be consumed in a few days, as refrigerating the pound cake can cause it to dry out.

You can also freeze the wrapped pound cake, either whole or in slices, in freezer-safe containers. It should keep for six months. When you’re ready to serve it, simply let it thaw completely at room temperature.

Blueberry-Peach Pound Cake Tips

How do I properly remove my Bundt cake from the pan?

For easy removal, the most important thing to keep in mind is how to grease a Bundt pan before adding your pound cake batter: Take a dollop of shortening on a paper towel and wipe the interior of the pan, ensuring you get into all the ridges.

As for how to get a cake out of a Bundt pan, let it cool for about 10 minutes before inverting the pan. As the cake cools, it will automatically release from the tin. If nothing else works, give the pan a good old-fashioned whack to help it unstick from the cake.

Can I use frozen fruit instead of fresh for this blueberry-peach pound cake?

You can absolutely use frozen fruit instead of fresh for this recipe, and for other frozen fruit desserts. In some cases, it might even be more beneficial to use frozen, as frozen fruit is more cost-effective and easier to find during the off-season. Add frozen blueberries or peaches directly into the batter, as you would with fresh produce. Don’t thaw the fruit, as that can release excess liquid which can make the batter runny and also add unwanted color to the batter.

Why did the blueberries sink in my pound cake?

Blueberries sink to the bottom of the cake because they’re heavier and denser than the batter. To prevent the blueberries from sinking in your blueberry-peach pound cake, toss them in a little flour before adding them to the batter. This will help keep them suspended and result in a better distribution.