Blueberry-Peach Pound Cake Recipe: Sweet and Summery Delight

Attention all dessert lovers! Get ready to indulge in a delectable treat that will leave you wanting more. I’m excited to share with you my recipe for a Blueberry-Peach Pound Cake. This pound cake is the perfect balance of sweet and tart, and its fluffy texture is something you won’t be able to resist.

Packed with fresh blueberries and peaches, this cake not only looks beautiful but also tastes incredible. The combination of these two fruits creates a taste explosion that your taste buds will thank you for.

As a British cuisine chef, I take pride in creating recipes that are authentic and tasty. And believe me, this cake lives up to every expectation! The ingredients used in this recipe are easily accessible at your local grocery store. And the best part is that it’s effortless to make!

From family gatherings to intimate events, this Blueberry-Peach Pound Cake will impress everyone! Whether it’s summer or winter, this dessert always feels the right choice due to its fruity goodness. Trust me; once you try this recipe, it will become a regular addition to your baking list.

So let’s dive into the details in the following sections and make sure you don’t miss any step of the process. Get your apron on, grab your mixing bowls, and let’s start baking!

Why You’ll Love This Recipe

Blueberry-Peach Pound Cake
Blueberry-Peach Pound Cake

If you’re looking for a dessert that screams summer, then this Blueberry-Peach Pound Cake is the recipe for you! The combination of juicy, sweet peaches and tart blueberries is simply irresistible. But what really sets this pound cake apart is its light and fluffy texture, which makes each bite feel like a warm summer breeze.

This cake is perfect for any occasion, whether it’s a backyard BBQ or a fancy dinner party. It’s easy to make and always impresses guests. Plus, it’s versatile enough to be served as a dessert or as a breakfast treat with coffee or tea.

One of the best things about this recipe is how customizable it is. If you can’t find fresh peaches, canned peaches work just as well. You could also switch out the blueberries for another fruit, such as strawberries or raspberries. And if you’re feeling adventurous, try adding a splash of bourbon or making a blueberry sauce to drizzle on top.

Not only is this pound cake delicious and versatile, but it’s also incredibly easy to make. With just a few simple steps and some common pantry ingredients like butter, sugar, eggs, flour, and milk, you’ll have yourself the perfect dessert in no time.

In summary, this Blueberry-Peach Pound Cake has something for everyone to love – it’s deliciously fruity, light and fluffy in texture, versatile in its ingredients’ options, and easy to make. So why not give it a try? Your taste buds and your guests will surely thank you.

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

To make this Blueberry-Peach Pound Cake, you will need the following ingredients:

Dry Ingredients:

  • 2 cups of cake flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of salt

Wet Ingredients:

  • 1 cup of unsalted butter, softened
  • 1 1/4 cups of granulated sugar
  • 3 large eggs, one at a time beating well after each addition
  • 1/2 cup of milk
  • 2 teaspoons of vanilla extract

Blueberry Peach Compote:

  • 2 cups of fresh blueberries
  • 3 peaches, peeled and chopped

Peach Blueberry Sauce:

  • Fresh blueberries
  • Canned or Fresh sliced peaches

Optional Add-Ons:

  • Confectioners’ sugar for dusting
  • Whipped cream for serving

Make sure to have these ingredients in stock before baking.

The Recipe How-To

 The perfect summer treat for your taste buds.
The perfect summer treat for your taste buds.

Now that you have gathered all the required ingredients, it’s time to start baking! Follow these simple steps to create a delicious blueberry-peach pound cake.

Step 1: Preheat and Prepare Your Oven

Preheat your oven to 325°F (163°C). Use non-stick cooking spray or butter to grease a 10 inch (25 cm) bundt pan. This will help prevent your cake from sticking while baking.

Step 2: Prepare Your Fruits

Wash and dry 2 cups of fresh blueberries and 1 large fresh peach. Cut the peach into small pieces and set aside.

Step 3: Combine Dry Ingredients

In a large mixing bowl, combine 3 cups of cake flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk together until they are well combined.

Step 4: Cream Butter and Sugar

In another mixing bowl, use an electric mixer to cream 1½ cups of unsalted butter at room temperature until it’s light and fluffy. Gradually add in 3 cups of sugar, beating well after each addition, until the mixture becomes fluffy and pale in color.

Step 5: Add Eggs One at a Time Beating Well

Add 6 eggs, one at a time, beating well after each addition. This will ensure that the eggs are fully incorporated into the batter.

Step 6: Combine Dry Ingredients With Milk Alternately

Using a spatula or wooden spoon, fold in half dry ingredients mixture into the butter mixture until roughly combined. Add 1 cup of milk to loosen the batter, and carefully fold in the remaining dry ingredients mixture followed by another cup of milk until everything is well-combined. Be careful not to overmix as this could make the cake gummy.

Step 7: Fold In Fruits

Gently fold in the prepared blueberries and peaches into the batter.

Step 8: Bake

Pour the cake batter into the prepared bundt pan, smoothing the surface with a spatula. Bake for 60-70 minutes until the cake is golden brown and cooked thoroughly. You can test this by inserting a skewer into the centre of the cake – it should come out clean when the cake is ready.

Step 9: Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and place it onto a wire rack to cool completely. Sprinkle confectioners’ sugar on top of your blueberry-peach pound cake before serving.

Enjoy your delicious dessert!

Substitutions and Variations

 Sweet, moist, and bursting with flavor.
Sweet, moist, and bursting with flavor.

The beauty of any recipe lies in its ability to adapt and modify according to personal preferences or ingredients availability. This blueberry-peach pound cake recipe is no exception. Here are some substitutions and variations for you to try:

– Fruit Variation: If fresh peaches or blueberries are not available, you can use canned peaches or frozen berries. Just make sure to drain the excess liquid from canned peaches and thaw the frozen berries before using.

– Cream Cheese Filling: For an extra layer of flavor and texture, try adding a cream cheese filling in the middle. Mix 8 oz softened cream cheese, 1/4 cup confectioners’ sugar, and 1 egg until smooth. Pour half of the cake batter into the prepared pan, spread the cream cheese mixture over it, then pour the remaining batter on top. Swirl with a knife for a marbled effect.

– Brown Butter Glaze: For a nutty and decadent topping, try making a brown butter glaze. Melt 1/2 cup (1 stick) unsalted butter in a saucepan over medium heat until it turns light brown and smells nutty, about 5 minutes. Remove from heat and stir in 1 cup confectioners’ sugar and 2-3 tablespoons milk until smooth. Drizzle over the cooled cake.

– Bourbon-Peach Upside Down Cake: Experiment with an upside-down cake variation by substituting blueberries with sliced fresh peaches and adding a splash of bourbon to the caramelized brown sugar and butter topping. Follow the instructions for assembling the topping in step 3 of this recipe but substitute with peach slices instead of blueberries.

With these easy substitutions and variations, you can have endless possibilities to make this delicious Blueberry-Peach Pound Cake recipe your own signature dessert for any occasion.

Serving and Pairing

 Don't just take our word for it, try it yourself!
Don’t just take our word for it, try it yourself!

This blueberry-peach pound cake is perfect for any occasion. It can be served as a delightful dessert after dinner or as a sweet addition to your afternoon tea time. The light and fluffy texture of this pound cake pairs perfectly with a scoop of vanilla ice cream or whipped cream. The delicate balance between tart blueberries and sweet peaches makes this cake delicious on its own, but feel free to dress it up with a drizzle of blueberry sauce or bourbon-infused caramel sauce.

For a casual gathering, slice the Blueberry-Peach Pound Cake into bite-sized pieces and serve them on a platter with fresh blueberries and sliced peaches on the side. This will make for a stunning centerpiece, perfect for sharing and indulging in.

For more formal occasions, take it up a notch, and serve it in slices topped with a dollop of whipped cream, accompanied by fresh fruit, and sprinkled with confectioners’ sugar. The combination of the crunchy sugar coating and sweet whipped cream adds depth to the soft texture of the cake, making this dessert an all-around crowd-pleaser.

If you want to change things up a bit, consider pairing the Blueberry-Peach Pound Cake with cream cheese frosting or brown butter icing. Both toppings add an extra layer of richness while still maintaining the delicate flavors of the blueberry-peach pound cake.

Overall, this Blueberry-Peach Pound Cake can be adapted easily to suit any mood or event. Whether you’re looking for comfort food with a twist or just want to wow your guests with an elegant dessert, this recipe has got you covered.

Make-Ahead, Storing and Reheating

 The ultimate way to indulge in the taste of summer.
The ultimate way to indulge in the taste of summer.

If you want to create the Blueberry-Peach Pound Cake Recipe ahead of time, it’s a great idea to bake it, let it cool down and then store it in an airtight container or freeze it.

To make this cake ahead of time, bake it as usual and then let it cool completely. Put the cake inside an airtight container for storing in the fridge. You can preserve it there for up to four days. Just be sure to wrap the container well so no air or moisture gets into the cake.

If you choose to freeze your blueberry peach pound cake, allow it to cool at room temperature before wrapping it tightly with cling film and then place it inside a freezer-safe bag. It can be frozen for several months without sacrificing its taste or texture.

When you’re ready to savor your Blueberry-Peach Pound Cake, warming it up gently can work wonders to bring back all those delicious flavors that may have faded during storage. To reheat frozen cakes, remove them from the freezer and allow them to thaw fully first. Next, preheat the oven at 350°F and place the cake inside for around 10-15 minutes until heated through.

Another tip is adding a touch of confectioner’s sugar or whipped cream on top after reheating – this will help make your blueberry peach pound cake taste as if had just come out of the oven again!

Tips for Perfect Results

 Summer just got sweeter with this blueberry-peach delight.
Summer just got sweeter with this blueberry-peach delight.

When it comes to making a perfect Blueberry-Peach Pound Cake Recipe, following the recipe is just one part of the equation. Here are some tips and tricks to help you achieve the best possible results:

First of all, make sure that your butter, eggs, and milk are all at room temperature before you start baking. This will help them blend more easily and result in a smoother batter. If your butter is too cold, it won’t cream properly with the sugar and will leave lumps in your batter.

When beating the butter and sugar together, take your time. Beat them on a medium speed for several minutes until they become light and fluffy. This step is crucial to creating a tender crumb in your pound cake.

Next, sift together the cake flour, baking powder, and salt to ensure that there are no lumps or clumps in your dry ingredients. It may seem like an extra step, but it’s worth it for the smooth texture of your finished cake.

When combining your dry ingredients with the wet ingredients, be sure not to overmix or undermix. Overmixing can cause air bubbles to form in the batter, resulting in a cake that is gummy instead of tender. Undermixing can lead to uneven distribution of ingredients and pockets of flour or sugar in your finished cake.

To enhance the flavor of this Blueberry-Peach Pound Cake Recipe, consider adding a sprinkle of cinnamon or nutmeg to the batter. You can also experiment with different types of fruit or nuts to add variety.

Finally, when baking your cake, be sure not to open the oven door too often or too early. This can cause the cake to sink or not rise properly. Only open the oven door once you are certain that it has fully risen and set.

By following these tips and tricks, you’ll be able to create a delectable Blueberry-Peach Pound Cake Recipe that is sure to impress.


Before you make this delicious Blueberry-Peach Pound Cake, it’s important to know some of the frequently asked questions. These will give you a better understanding of the recipe and how to achieve the perfect outcome. So, let’s delve into some common queries about the cake, ranging from its ingredients to cooking tips!

What causes a pound cake to be gummy?

Are you experiencing problems with your pound cake coming out with gummy spots? The issue may be attributed to the creaming process of the butter and sugar. When creaming is done rapidly and excessively, the cake may rise and fall during cooling, resulting in dense and gluey areas. To prevent this issue, refrain from increasing the speed of your mixer beyond medium speed.

How do you mess up a pound cake?

When adding eggs to the batter, it’s important to be careful not to overbeat them. Take your time and add them in one at a time, and only mix until the yolk disappears. Overbeating the eggs can lead to an array of issues, including an overflowing pan during baking and a crust that’s too fragile and crumbles easily when the cake cools. So be gentle and don’t get carried away with the mixer!

What does baking soda do to a pound cake?

When it comes to making cakes, using a combination of baking soda and baking powder can give you the best results. Baking soda reacts instantaneously with acidic ingredients to give a quick leavening effect. On the other hand, baking powder continues to react with heat to provide an additional leavening boost while the cake bakes in the oven. This combination of leavening agents works wonders for most cake recipes.

Bottom Line

In conclusion, this blueberry-peach pound cake recipe is a delectable twist on the classic pound cake that you won’t want to miss. Not only is it easy to make with simple ingredients, but it’s also versatile and can be customized to suit your preferred taste.

By using fresh blueberries and peaches, you’ll create a cake that is fruity, tangy, and sweet all at once. The soft, moist texture of the cake will leave you wanting more after every bite. Whether you’re hosting a summer gathering or just want a delicious treat for your family, this cake will not disappoint.

Putting together this recipe does not require any complicated cooking techniques. Simply follow the step-by-step guide provided and use the right measurements and timings. In no time, you’ll have an aromatic pound cake that will leave guests wondering if you’re secretly a professional baker.

Finally, don’t forget to garnish your blueberry-peach pound cake with confectioners’ sugar and whipped cream before serving to add an extra touch of elegance to your final dish.

Trust me when I say that this blueberry-peach pound cake recipe will become your new favorite dessert once you try it. Try it out today and enjoy the sweet taste of these fruits in an all-time classic recipe!

Blueberry-Peach Pound Cake

Blueberry-Peach Pound Cake Recipe

Another recipe from and old TOH. Sounds really good, but I haven't tried it yet.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, Fruit, Healthy, Kid-Friendly
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 1 cake
Calories 360kcal


  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/4 cup milk
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/4 cups chopped fresh peaches, peeled
  • 2 cups fresh blueberries
  • confectioners' sugar


  • In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.
  • Beat in milk.
  • Combine flour, baking powder and salt; add to creamed mixture.
  • Stir in blueberries and peaches.
  • Pour into a greased and floured 10" fluted tube pan.
  • Bake at 350 60-70 minutes or until tests done.
  • Cool in pan for 15 minutes; remove to a wire rack to cool.
  • Dust with confectioners sugar.


Serving: 130g | Calories: 360kcal | Carbohydrates: 60.2g | Protein: 5.6g | Fat: 11.4g | Saturated Fat: 6.5g | Cholesterol: 88.7mg | Sodium: 221.1mg | Fiber: 1.9g | Sugar: 31.3g

Recommended Recipes Just For You

None found