Peach and Blueberry Pound Cake

Indulge in the fruity decadence of our Peach and Blueberry Pound Cake, a moist and buttery delight bursting with the vibrant flavors of fresh summer produce. This easy-to-make recipe combines juicy peaches and sweet blueberries for a luscious texture and natural sweetness, while a touch of buttermilk ensures an irresistibly tender crumb. Perfectly baked in a classic loaf pan, this pound cake is ideal for dessert, brunch, or as a stunning centerpiece at your next gathering. With just 20 minutes of prep time, this recipe is a breeze to whip up, and a dusting of powdered sugar takes its presentation to the next level. Discover how this peach and blueberry masterpiece can bring a burst of sunshine to your table!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup buttermilk
• 1.5 cups fresh peaches, peeled and diced
• 1 cup fresh blueberries
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined; do not overmix.

Step 6

Gently fold in the diced peaches and fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached. Check for doneness at the 60-minute mark.

Step 9

Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 10

Once cooled, dust the top with powdered sugar (optional) before slicing and serving.

Nutrition Facts

Serving size	(1799.4g)

Amount per serving	% Daily Value*
Calories	4999.5

Total Fat 219.4g	0%
Saturated Fat 130.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1274.1mg	0%
Sodium 2530.0mg	0%
Total Carbohydrate 713.5g	0%
Dietary Fiber 17.2g	0%
Total Sugars 469.5g
Protein 66.4g	0%

Vitamin D 227.4IU	0%
Calcium 374.7mg	0%
Iron 19.0mg	0%
Potassium 1641.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 5.2%

Carbs: 56.0%