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
Scale
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.
