Blueberry Peach Pound Cake

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Take advantage of the luscious fruit at your local farm stand. This recipe add fresh blueberries and peaches to a traditional pound cake. Another great recipe from McCormick

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
  2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
  4. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.
Most Helpful

4 5

I substituted blackberries for the blueberries the second time. Both are great!

4 5

This is a good breakfast/brunch cake and very easy! At first I wasn't too sure about the cinnamon--and may cut back a little next time--but it was a very nice flavor! Thank you for the recipe!