Indulge in Blissful Delight with Blueberry Peach Pound Cake
If you’re looking for the perfect summer dessert that’s bursting with fruity flavor, then look no further than this Blueberry Peach Pound Cake Recipe. This delectable cake combines the sweetness of peaches with the tartness of blueberries to create a mouth-watering blend of flavors that’s sure to delight your taste buds.
As a chef who specializes in British cuisine, I know that traditional pound cake is a classic dessert that never goes out of style. However, by adding in fresh peaches and blueberries, we’ve given this classic a modern twist that will make it a new family favorite. Not only is this recipe easy to make, but it’s also flexible enough to allow for substitutions and variations so you can customize it to your liking.
Whether you’re planning a summer barbecue or simply want to enjoy a slice of something sweet on a lazy afternoon, this Blueberry Peach Pound Cake is the perfect choice. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a delicious and easy dessert to impress your family and friends? Look no further than this delectable Blueberry Peach Pound Cake recipe. Not only is it bursting with sweet, fruity flavors, but it’s also incredibly simple to make. Trust me, your taste buds will thank you.
First of all, the combination of juicy blueberries and ripe peaches creates an explosion of summer flavors in every bite. The moist cake features chunks of fresh peach throughout, adding a fruity sweetness to the classic pound cake recipe. Plus, the added blueberries provide a slightly tart and intense burst of flavor that cuts through the richness of the cake.
Not convinced yet? Well, this recipe is also incredibly versatile. It can be served as a dessert for a weekend barbecue or kept on hand as a delicious snack throughout the week. The cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream and can be enjoyed warm or cold.
But the best part about this Blueberry Peach Pound Cake recipe is how easy it is to pull off. With just a few pantry staples and fresh fruit, you can have a delightful dessert ready in no time. All it takes is combining ingredients, pouring them into a bundt pan with fresh peaches scattered on top, and baking until golden brown.
In conclusion, there are countless reasons why you’ll love this Blueberry Peach Pound Cake recipe. From its fruity flavor combination to its versatility and easy preparation, this cake is sure to become your go-to summer treat. So grab ingredients and get baking!
Ingredient List
Let’s get started with the ingredient list! Here’s what you’ll need to make this delicious Blueberry Peach Pound Cake Recipe:
Cake:
- 1 and 1/2 cups of unsalted butter, softened (3 sticks)
- 3 cups of sugar
- 6 large eggs, room temperature
- 4 cups of sifted cake flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of salt
- 2 tsp of pure vanilla extract
- 1 cup of milk
- 1/4 cup of fresh blueberries
- 1/2 cup of fresh peaches, diced
Blueberry Sauce:
- 1 and 1/2 cups of fresh blueberries
- 1/4 cup of water
- 1/4 cup of white sugar
Peach Cobbler Topping:
- 1/2 cup of unsalted butter, melted
- 1/2 cup of brown butter
- 2 cups of fresh peaches, peeled and diced small
- 1/4 cup of bourbon
- 8 oz. cream cheese, softened
Make sure to have all these ingredients ready before starting the recipe. Trust me, it will make the process much smoother so you can enjoy your scrumptious dessert faster!
The Recipe How-To
Now that we have gone through the ingredients and have everything ready, let’s get baking!
Step 1: Preheat the oven
Preheat the oven to 325°F (165°C) and generously butter a 10-inch bundt pan or a loaf pan.
Step 2: Mix the butter and sugar
In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until fluffy.
Step 3: Add eggs and vanilla extract
Add in three large eggs, one at a time, beating well after each addition. Then, stir in two teaspoons of pure vanilla extract.
Step 4: Combine dry ingredients
Sift together 3 cups of cake flour, two teaspoons of baking powder, and one teaspoon of ground cinnamon in a separate mixing bowl.
Step 5: Alternate adding dry ingredients and milk
With the mixer on low speed, add the dry ingredients mixture to the wet ingredients mixture alternately with one cup of milk, beginning and ending with flour mixture.
Step 6: Fold in blueberries and peaches
Gently fold in 1 1/2 cups of fresh blueberries (reserve some for the topping if desired) and 1 cup of fresh peach slices.
Step 7: Pour batter into prepared pan
Pour the batter into your prepared bundt pan or loaf pan over top of your carefully arranged sliced peaches.
Step 8: Bake for ~65-75 minutes
Bake for approximately 65-75 minutes until golden brown and a toothpick inserted into the center comes out clean.
Step 9: Let cool down & serve
When done, remove from oven and let it cool on wire rack for about 20 minutes before removing from bundt pan. If you like your cake topped with confectioners’ sugar as I do it, sprinkle some over your blueberry peach pound cake before serving. This cake is best served warm or at room temperature with a cup of tea or coffee.
Substitutions and Variations
I know that sometimes you might not have all the required ingredients in your pantry or maybe you want to switch things up a bit. So, I’m here to give you some substitution and variation ideas.
– Blueberries and peaches: If you’re not a fan of blueberries or peaches, you can use any other fruit that you prefer. Strawberries, raspberries, blackberries, or even pears would be delicious.
– Flour: You can use all-purpose flour instead of cake flour. However, keep in mind that the texture of the cake will be slightly different.
– Sour cream: Sour cream adds richness and moistness to the cake. If you don’t have it on hand, you can substitute it with plain Greek yogurt or buttermilk.
– Brown butter: For a nutty aroma and flavor, try browning the butter before adding it to the batter.
– Cream cheese frosting: Instead of dusting the cake with confectioners’ sugar or serving it plain, you can make a cream cheese frosting. Simply blend softened cream cheese, butter, vanilla extract and confectioners’ sugar until smooth.
– Bourbon sauce: To take this dessert to the next level, serve it with a bourbon sauce made of brown sugar, butter, heavy cream and bourbon.
– Canned peaches: If fresh peaches aren’t in season, canned peaches will work just fine. Be sure to drain them well before using them in the recipe.
– Blueberry sauce: For an extra pop of blueberry flavor, make a simple blueberry sauce by cooking fresh blueberries with sugar and water until thickened.
With all these substitutions and variations at your fingertips, there’s no excuse not to try this peach blueberry pound cake recipe. Remember to have fun experimenting in the kitchen and feel free to share your creations with me!
Serving and Pairing
Blueberry Peach Pound Cake is a delightful dessert that can be served on its own or with some accompaniments. The cake itself is rich and buttery with a tender crumb, while the blueberries and peaches bring juicy bursts of fruitiness that blend beautifully together. To take the flavor up a notch, you can serve this cake with some powdered sugar or a dollop of whipped cream.
If you’re feeling adventurous, you could even drizzle it with a homemade blueberry sauce or add some brown butter to make it more decadent. The addition of cream cheese icing would also complement the flavors wonderfully! You can get creative with your toppings – fresh blueberries, sliced peaches, or mint leaves will add a pop of color to your presentation.
This peach blueberry pound cake is perfect for any occasion – be it afternoon tea, Sunday brunch or a birthday celebration. Pair it with some coffee for breakfast or an after-dinner espresso to satisfy your sweet tooth. A glass of cold milk or hot chocolate can also be an excellent pairing option that complements perfectly with the fruity flavors of the pound cake.
The cake will taste best when served fresh out of the oven, but leftovers can be saved for later too! If you have any remaining slices, store them in an airtight container at room temperature for up to 2 days. You can also freeze it and reheat individual slices in the microwave for a quick snack whenever you need it.
Whether you serve this as part of an elaborate spread or as a standalone showstopper at dessert time – this Blueberry Peach Pound Cake is sure to impress!
Make-Ahead, Storing and Reheating
Making this Blueberry Peach Pound Cake recipe ahead of time is a great way to save time and reduce stress when preparing for an event or gathering. This cake can be stored at room temperature for up to two days after being baked.
When storing the cake, be sure to keep it in an airtight container, such as a cake or Tupperware container, to prevent it from drying out. It’s also important to make sure that the container is at room temperature before placing the cake inside. Otherwise, condensation may form and cause the cake to become soggy.
If you want to keep this cake longer than two days or need to prepare it ahead of time, it can also be frozen. First, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil. Store the wrapped cake in the freezer for up to three months.
When reheating this pound cake, it’s best to warm it in the oven at 350 degrees Fahrenheit for about 10 minutes. Alternatively, place individual slices in the microwave for about 15 seconds on medium-high power.
To prevent loss of freshness and texture while re-heating, remember not to overheat your pound cake as this might result in making it gummy or dry. Dusting confectioners’ sugar mixed with ground cinnamon will give your dish a delicious flavour that is visually appealing as well.
Tips for Perfect Results
Cooking is not just about following recipes. It’s also about being attentive and making necessary adjustments to achieve the perfect dish. In this section, I will discuss some tips that you can use to ensure that you get the best results for your Blueberry Peach Pound Cake Recipe.
1. Cream the Butter and Sugar Thoroughly
One of the most important components of a moist pound cake is the creaming process. Be sure to take the time to cream together the butter and sugar until they are light and fluffy, which will usually take around 3-4 minutes on medium speed.
2. Use Fresh Blueberries and Peaches
To get the best flavor out of your Blueberry Peach Pound Cake, use fresh blueberries and peaches whenever possible. If these are not in season, then frozen fruits can be used as an alternative.
3. Sifting the Dry Ingredients
Sift together all dry ingredients including baking powder and flour to aerate and remove any lumps. This will result in a softer texture and more even crumb in the cake.
4. Avoid Overmixing Your Batter
Overmixing can turn your pound cake gummy or tough, so it’s important to mix only until all ingredients have been incorporated.
5. Bake Until Just Done
It’s crucial not to over bake your Blueberry Peach Pound Cake because that may result in dry cake with unnecessary browning. It’s best to do a crack test before removing it from the oven where you check if there are any moist crumbs left on a toothpick when inserted into the center of the cake.
6. Let it Cool Down Completely
Once removed from the oven, let your pound cake rest for 10 minutes in its tin before transferring onto a cooling rack for another hour before attempting to slice it.
7. Adding Finishing Touches
Finish off by decorating with confectioners’ sugar, ground cinnamon or even whipped cream if desired. Those finishing touches will take the Pound Cake to the next level.
By keeping these tips in mind, you can achieve fantastic results every time you make a Blueberry Peach Pound Cake. Happy baking!
FAQ
Now that you’ve mastered the art of making a delicious blueberry peach pound cake, it’s time to address some important questions you may have about the recipe. Here are some frequently asked questions with helpful answers to ensure your next baking experience is a success.
What causes a pound cake to be gummy?
Have you experienced having gummy or gluey spots in your pound cake? It could be due to the creaming of butter and sugar too quickly and excessively. As a result, the cake rises and then collapses while cooling, causing dense and sticky areas. To prevent this from happening, it’s essential not to increase the speed of your mixer beyond medium.
How do you mess up a pound cake?
Hey there, mate! When you are adding eggs to your cake batter, make sure to add them one at a time and beat them just until the yolk disappears. If you beat the eggs too much, it could lead to a disaster! Overbeating can cause the batter to overflow the sides of the pan while baking or make the crust very fragile, which may crumble and separate from the cake as it cools. So, be gentle with those eggs and only beat them as much as necessary!
What does baking soda do to a pound cake?
When baking cakes, it is crucial to have the right leavening agents to create a fluffy and light texture. Using baking soda and baking powder in combination is the ideal way to achieve the best results. Baking soda quickly reacts with acidic ingredients for an instant rise, while baking powder continues to leaven during the baking process for an extra boost. This combination provides optimal leavening for most cake recipes.
Bottom Line
In conclusion, this blueberry peach pound cake recipe is a must-try for all dessert lovers out there. This recipe ticks all the right boxes – it’s easy to make, adaptable to different ingredients, and perfect for any occasion. From fresh blueberries and peaches to canned or frozen alternatives, you can use your preferred fruit to create a delightful dessert.
Moreover, this pound cake can be stored, reheated and made ahead of time, making it an ideal choice when you’re short on time or want to prepare something in advance. With the right ingredients and technique mentioned in this article, you’re guaranteed perfect results every time.
So why wait? Put on your chef’s hat and give this amazing blueberry peach pound cake recipe a try today. Trust me; its delicious flavours and beautiful texture will leave you wanting more each time you bake it. Plus, with its adaptability to different variations, you can customise it to your liking and delight your taste buds in new ways each time.
In a nutshell, this pound cake recipe will be an excellent addition to your dessert-making repertoire – perfect for impressing family and friends or indulging yourself with some sweetness after dinner. Don’t forget to serve it with some confectioners’ sugar dusting or blueberry sauce topping for extra oomph!
Blueberry Peach Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 pint blueberries
- 1 cup peeled and sliced peach
- 3 cups flour, divided
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- confectioners' sugar
Instructions
- Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
- Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.