Title: Blueberry-Peach Pound Cake
Categories: Dessert
Yield: 10 Servings

1/2	c	Butter or margarine; softened
1 1/4	c	Sugar
3		Eggs
1/4	c	Milk
2 1/2	c	Cake flour
2	ts	Baking powder
1/4	ts	Salt
2 1/4	c	Chopped peeled fresh peaches, (1/2" pieces)
2	c	Fresh or frozen blueberries
		Confectioner's sugar; optional

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioner's sugar if desired. Yield 10-12 servings.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Taste of Home

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