Peach And Blueberry Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 5 large eggs
• 1/4 cup peach brandy or 1/4 cup peach schnapps or 1/4 cup peach nectar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups diced fresh peaches
• 1 cup fresh blueberries

Recipe

• 1 generously grease and sugar a 10-inch tube pan; set aside.
• 2 beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
• 3 gradually add the sugar and beat for 5 to 7 minutes. add the eggs one at a time and beat until the yellow just disappears.
• 4 stir in the brandy.
• 5 combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
• 6 gently fold in the peaches and the blueberries.
• 7 pour into pan bake for 325°f for 1 hour and 25 minutes.
• 8 cool in the pan for 15 minutes remove and cool completely on wire rack.