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Blueberry and Peach Poundcake Recipe

Ingredients

How to make it

  • In a mixing bowl, cream butter and sugar. 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 near the center comes out clean. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioners' sugar if desired.
  • I like it better with a glaze. Mix a little lemon zest with some water and powdered sugar and drizzle over a warm cake.

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The Cook

choclytcandy Dallas, Dallas

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