"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Peach-Blueberry Pound Cake Recipe

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This recipe for Peach-Blueberry Pound Cake, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leoda Zens
Added: Friday, October 16, 2009


1/2 cup unsalted butter
1/4 cup milk
1 1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 pint (2 cups) blueberries, picked over, rinsed and patted dry
1 1/2 lbs. (5-6) peaches
3 large eggs
2 1/2 cups cake flour, not self-rising

Preheat oven to 350. Lightly grease and flour a 10 inch tube pan or bundt pan.
Heat butter and milk in a small saucepan over medium heat until butter melts. Remove from heat.
Peel, halve, pit and dice peaches.
Beat eggs and sugar in large bowl with electric mixer until thick and pale (about 5 minutes). On low speed, beat in baking powder and salt until blended. Add flour in 2 additions alternating with warm butter mixture. Fold in peaches and blueberries just until blended. Scrape into prepared pan. Smooth top.
Bake 1 hour and 10 minutes or until clean toothpick test.
Remove pan to wire rack. Cool completely in pan, loosen edges and invert.




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