• Prep Time: 20 mins
  • Cooking Time: 1 hour and 25 minutes
  • Serves: 10

Peach and Blueberry Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup unsalted butter, softened
  • 1 (8-oz) package cream cheese, softened
  • 2 cups sugar
  • 5 large eggs
  • 1/4 cup milk
  • 3 Tbsp peach preserves
  • 2-1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1-1/4 cups diced fresh peaches
  • 1 cup fresh blueberries


Preheat oven to 325ºF. Grease and flour a 10-inch tube pan and set aside.
Beat butter and cream cheese on medium speed in the bowl of an electric mixer until creamy, about 2 minutes.
Gradually add sugar, beating for an additional 5 minutes.
Add eggs, one at a time, beating just until yolk disappears.
Stir in milk and peach preserves.
Combine flour, baking powder and salt. Slowly add flour to batter, beating at low speed just until combined.
Fold in peaches and blueberries. Pour batter into prepared pan.
Bake for 1 hour and 25 minutes, or until a long wooden skewer comes out clean. Cool in pan for 15 minutes, remove from pan and continue cooling on a wire rack.

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