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    You are in: Home / Recipes / Blueberry Peach Pound Cake Recipe
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    Blueberry Peach Pound Cake

    Blueberry Peach Pound Cake. Photo by Ceezie

    1/1 Photo of Blueberry Peach Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Ceezie's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
    2. 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. 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. 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.

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    Ratings & Reviews:

    • on July 14, 2008

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry Peach Pound Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 424.7
     
    Calories from Fat 156
    36%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 102.6 mg
    34%
    Sodium 220.5 mg
    9%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 1.8 g
    7%
    Sugars 37.0 g
    148%
    Protein 5.8 g
    11%

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