Blueberry-Peach Pound Cake

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Blueberry-Peach Pound Cake Ingredients

1/2 c Butter or margarine;	2 ts Baking powder
1 1/4 c Sugar	1/4 ts Salt
3 Eggs	2 1/4 c Chopped peeled fresh
1/4 c Milk	2 c Fresh or frozen blueberries
2 1/2 c Cake flour

Instructions for Blueberry-Peach Pound Cake

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 inch 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. Yield 10-12 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997

Main Ingredient: CakeCuisine: Uncategorized

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