Best 4 Blueberry Peach Pound Cake Recipes
Indulge in a delightful symphony of flavors with our delectable Blueberry Peach Pound Cake, a classic dessert elevated with the vibrant sweetness of blueberries and the juicy burst of peaches. This moist and tender cake is a perfect balance of flavors, textures, and aromas. With its golden-brown crust and enticing aroma, this pound cake is sure to be a hit at any gathering. Whether you're a seasoned baker or just starting out, our detailed recipe provides clear instructions and helpful tips to ensure success. Let's embark on a culinary journey and create a masterpiece that will tantalize your taste buds and leave you craving more.
In addition to the classic Blueberry Peach Pound Cake, this article offers a collection of equally enticing recipes to satisfy every sweet tooth. Discover the zesty Lemon Blueberry Pound Cake, bursting with citrusy goodness and a hint of tanginess. For a tropical twist, try the vibrant Pineapple Upside-Down Pound Cake, where caramelized pineapple slices dance atop a moist and flavorful cake. Chocolate lovers will delight in the decadence of the Chocolate Pound Cake, a rich and indulgent treat that satisfies every craving. And for a classic Southern treat, the Sweet Potato Pound Cake offers a unique and comforting flavor experience, perfect for any occasion.
BLUEBERRY-PEACH POUND CAKE
This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
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.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10inch cake
Number Of Ingredients 10
Steps:
- Generously grease and sugar a 10-inch tube pan; set aside.
- Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
- 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.
- Stir in the brandy.
- Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
- Gently fold in the peaches and the blueberries.
- Pour into pan bake for 325°F for 1 hour and 25 minutes.
- Cool in the pan for 15 minutes remove and cool completely on wire rack.
BLUEBERRY PEACH POUND CAKE
Steps:
- Pre-heat oven to 375. Butter and flour a large Bundt pan (Baking spray works very well also.) Cream margarine and sugar in electric mixer bowl. Beat in eggs one at a time. Beat in milk. Combine flour, baking powder and salt and add to creamed mixture. Beat until well combined. Fold in peaches and blueberries. Spoon into prepared pan and bake until toothpick inserted into center of cake comes out clean, about 60-70 minutes. Cool in pan for 10 minutes and turn out onto a rack. Serve slightly warm or let cool completely. Makes at least 12 generous servings.
BAKED BLUEBERRY-PEACH POUND CAKE
The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray. , Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 45g carbohydrate, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use fresh or frozen blueberries and peaches for the best flavor.
- If using frozen fruit, thaw it before adding it to the batter.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
- Sprinkle the cake with powdered sugar or glaze it with a simple syrup for a finishing touch.
Conclusion:
This blueberry peach pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb, and the sweet and juicy blueberries and peaches, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this blueberry peach pound cake a try. You won't be disappointed.
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