If you’re on the hunt for a dessert that perfectly balances summer’s juiciest fruits with the rich, tender crumb of a classic treat, this Peach & Blueberry Pound Cake Recipe is exactly what you need. Imagine biting into a slice where the sweet tartness of fresh blueberries and the warm, fragrant peaches meld with a buttery, cream cheese-infused cake that melts in your mouth. This recipe isn’t just delightful in flavor; it’s also a celebration of simple, wholesome ingredients that come together to create something truly special. Whether it’s for a weekend brunch, a picnic, or a comforting dessert, this Peach & Blueberry Pound Cake Recipe will quickly become a treasured staple in your kitchen.
Ingredients You’ll Need
All the ingredients in this Peach & Blueberry Pound Cake Recipe are straightforward, but each one plays a critical role in crafting the perfect texture, flavor, and appearance. From the creaminess of butter and cream cheese to the natural sweetness of peaches and blueberries, every element contributes to the cake’s irresistible charm.
- ½ cup unsalted butter (softened): Provides richness and moisture, essential for a tender crumb.
- 1 (8-oz) package cream cheese: Adds a subtle tang and dense, creamy texture that sets this pound cake apart.
- 2 cups sugar: Sweetens the cake evenly while helping to achieve a golden crust.
- 5 large eggs: Acts as a binder and leavens, ensuring the cake rises just right.
- ¼ cup milk: Gives the batter moisture and helps balance the density of the cream cheese.
- 3 Tbsp peach preserves: Infuses bursts of fruity sweetness and ties all the flavors together.
- 1 tsp vanilla extract: Enhances all the other flavors with fragrant warmth.
- 2¼ cups all-purpose flour: Provides the sturdy base necessary for a classic pound cake.
- 1 tsp baking powder: A gentle leavening agent for lightness without compromising density.
- ¼ tsp salt: Balances sweetness and deepens flavor complexities.
- 1¼ cups diced fresh peaches: Offers juicy, tender pockets of fruit throughout the cake.
- 1 cup fresh blueberries: Adds vibrant color and bursts of sweet-tart flavor in every bite.
How to Make Peach & Blueberry Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325ºF to ensure even, slow baking which helps develop that tender crumb. Grease and flour a 10-inch tube pan well. This cake has such a lovely richness that a well-prepared pan is vital for a smooth release after baking.
Step 2: Cream Butter and Cream Cheese
Using an electric mixer, beat the softened butter and cream cheese together on medium speed until the mixture is creamy and smooth, about 2 minutes. This creates the luxurious base that gives the pound cake its signature moist density.
Step 3: Incorporate Sugar
Gradually add sugar to the creamed mixture, beating constantly for an additional 5 minutes. This step is key to achieving a light texture and a beautifully golden crust on your pound cake.
Step 4: Add Eggs One at a Time
To keep the batter smooth without curdling, add the eggs one at a time, beating just until the yolk disappears each time. This gradual approach ensures the right consistency and binds everything together perfectly.
Step 5: Mix in Vanilla, Milk, and Peach Preserves
Stir in the vanilla extract, milk, and peach preserves. These ingredients add moisture, flavor complexity, and fruity brightness that make the cake uniquely irresistible.
Step 6: Combine Dry Ingredients and Add to Batter
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this to the wet mixture, beating at low speed until just combined to avoid overmixing and keep the cake tender.
Step 7: Fold in Peaches and Blueberries
Gently fold in the diced fresh peaches and blueberries. This delicate step is where your cake begins to come alive with juicy, natural fruity pockets that promise bursts of flavor in every mouthful.
Step 8: Bake to Golden Perfection
Pour the batter into the prepared tube pan and bake for about 1 hour and 25 minutes. Test doneness by inserting a long wooden skewer; it should come out clean, signaling your cake is perfectly baked.
Step 9: Cool and Unmold
Allow the cake to cool in the pan for 15 minutes before removing it and letting it cool completely on a wire rack. This step ensures your pound cake sets nicely and is easy to slice.
How to Serve Peach & Blueberry Pound Cake Recipe
Garnishes
To elevate this Peach & Blueberry Pound Cake Recipe, consider topping slices with a dusting of powdered sugar or a dollop of lightly whipped cream. Fresh peach slices and a handful of blueberries on the side add a pretty, fresh touch.
Side Dishes
Serve this cake alongside a cup of hot tea or freshly brewed coffee for a simple but delightful pairing. For a brunch twist, a scoop of vanilla ice cream or creamy yogurt balances the sweetness beautifully.
Creative Ways to Present
For an impressive dessert presentation, slice the cake and layer it with mascarpone and fresh fruit for a trifle-like treat. Alternatively, serve mini slices on individual plates with a drizzle of peach syrup for a charming, elegant touch.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days, making it perfect for planned gatherings or a sweet treat throughout the week.
Freezing
If you want to enjoy your Peach & Blueberry Pound Cake Recipe over time, slice it and freeze the pieces individually wrapped in parchment and foil. Frozen cake keeps well for up to 3 months, so there’s always a slice ready to defrost and enjoy.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in a preheated oven at 300°F for about 10 minutes. Warm cake brings back that freshly baked taste and texture, perfect for serving with cold cream or ice cream.
FAQs
Can I use frozen peaches and blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before folding into the batter to prevent extra moisture from making the cake soggy. Frozen fruits are a convenient alternative that still deliver great flavor.
Is cream cheese necessary for this pound cake?
Yes, cream cheese adds the unique moistness and subtle tang that sets this pound cake apart from traditional recipes. It creates a rich, dense texture that truly elevates the flavor profile.
Can I substitute milk with another liquid?
You can use buttermilk or a non-dairy milk alternative like almond milk. Just know that buttermilk will add a slight tang, while other substitutes may alter the texture slightly but still work well.
How do I prevent the cake from sticking to the pan?
Greasing and flouring the tube pan thoroughly is crucial. You can also use a baking spray with flour or line the pan with parchment paper strips for easy removal.
What’s the best way to dice peaches without bruising them?
Use ripe but firm peaches and handle them gently. Peel if desired, then slice around the pit and dice carefully to keep neat, juicy pieces that distribute well in the batter.
Final Thoughts
This Peach & Blueberry Pound Cake Recipe is one of those special desserts that feel both nostalgic and fresh at the same time. It’s ideal for sharing with loved ones, bringing smiles with every bite. I truly encourage you to try baking this cake soon—you’ll discover why it’s quickly become a personal favorite and a joyful way to celebrate seasonal fruit in cake form.
Print
Peach & Blueberry Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach & Blueberry Pound Cake is a moist and flavorful dessert that combines the richness of cream cheese and butter with the fresh sweetness of peaches and blueberries. Perfectly tender with a luscious crumb, this cake makes a delightful treat for any occasion.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 (8-oz) package cream cheese
- 2 cups sugar
- 5 large eggs
- ¼ cup milk
- 3 Tbsp peach preserves
- 1 tsp vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Fruit
- 1¼ cups diced fresh peaches
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Grease and flour a 10-inch tube pan thoroughly to ensure the cake doesn’t stick, then set it aside.
- Cream Butter and Cream Cheese: In the bowl of an electric mixer, beat the softened butter and cream cheese together on medium speed until the mixture is creamy and smooth, which should take about 2 minutes.
- Add Sugar: Gradually add the sugar to the butter and cream cheese mixture while continuing to beat for an additional 5 minutes to achieve a light and fluffy texture.
- Add Eggs: Add the eggs one at a time, beating only until the yolk is fully incorporated after each addition to prevent overmixing.
- Incorporate Flavorings: Stir in the vanilla extract, milk, and peach preserves to combine all the flavor elements evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet batter, beating at low speed just until everything is combined to avoid overworking the batter.
- Fold in Fruits: Gently fold in the diced fresh peaches and blueberries by hand to evenly distribute the fruit without crushing them.
- Bake the Cake: Pour the batter into the prepared tube pan. Bake in the preheated oven for 1 hour and 25 minutes. Test doneness by inserting a long wooden skewer in the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
Notes
- Be sure to use fresh peaches and blueberries for the best flavor and texture.
- Room temperature ingredients like butter, cream cheese, and eggs mix better and result in a smoother batter.
- Don’t overmix the batter once the flour is added to keep the cake tender.
- Use a tube pan or bundt pan to help the cake bake evenly and make it easier to remove.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
