Blueberry Peach Pound Cake

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

• Ready In: 1 hr 30 mins
• Serves: 12-15

Ingredients

• 1  cup butter, softened
• 2  cups sugar
• 4  large eggs
• 2  teaspoons pure vanilla extract
• 1  pint blueberries
• 1  cup  peeled and sliced  peach
• 3  cups flour, divided
• 2  teaspoons baking powder
• 2  teaspoons ground cinnamon
•  confectioners' sugar

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.