Peach Blueberry Pound Cake
A delicious and rich pound cake with the brightness of fresh summer peaches and blueberries. This is an easy and pretty summer baking classic that travels well and is sure to please a crowd.
Equipment
- 10 inch tube pan
- mixing bowls
Ingredients
- 3 cups flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 cup butter softened
- 3 cups sugar
- 6 eggs large
- 2 cups fresh peaches peeled and chopped
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350° and grease and flour your tube pan.
- In a medium bowl combine flour, baking soda and salt.
- In a small bowl combine sour cream and vanilla
- In a large mixing bowl cream butter and sugar together. Add the eggs one by one beating well after each addition.
- Add the sour cream mixture to the butter mixture and beat well.
- Gradually add in the flour mixture and beat well.
- Carefully fold in the peaches and blueberries.
- Spoon batter into prepared pan and bake for 75 to 80 minutes. Cake should feel springy when baked fully.