Peach and Blueberry Pound Cake

If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.

• Ready In: 1 hr 10 mins
• Yields: 1 10inch cake

Ingredients

• 1⁄2 cup unsalted butter, softened
• 4  ounces cream cheese, softened
• 2  cups sugar
• 5  large eggs
• 1⁄4 cup peach brandy or 1⁄4 cup  peach schnapps or 1⁄4 cup  peach nectar
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄4 cups  diced  fresh peaches
• 1  cup fresh blueberries

Directions

1. Generously grease and sugar a 10-inch tube pan; set aside.
2. Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
3. Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
4. Stir in the brandy.
5. Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
6. Gently fold in the peaches and the blueberries.
7. Pour into pan bake for 325°F for 1 hour and 25 minutes.
8. Cool in the pan for 15 minutes remove and cool completely on wire rack.