BLUEBERRY-PEACH POUND CAKE
This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. 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-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY PEACH POUND CAKE
Take advantage of the luscious fruit at your local farm stand. This recipe add fresh blueberries and peaches to a traditional pound cake. Another great recipe from McCormick
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 424.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 102.7, Sodium 220.6, Carbohydrate 62.7, Fiber 1.9, Sugar 37.1, Protein 5.8
PEACH AND BLUEBERRY POUND CAKE
If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10inch cake
Number Of Ingredients 10
Steps:
- Generously grease and sugar a 10-inch tube pan; set aside.
- Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
- 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.
- Stir in the brandy.
- Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
- Gently fold in the peaches and the blueberries.
- Pour into pan bake for 325°F for 1 hour and 25 minutes.
- Cool in the pan for 15 minutes remove and cool completely on wire rack.
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
BLUEBERRY PEACH COFFEE CAKE
A co-worker brought this to work for our weekly meeting. This is so quick and easy but tastes great!!
Provided by diner524
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Drain peaches and blueberries. Spread fruit on paper towels to drain.
- Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
- Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
- Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
- Bake for 25 minutes or until golden brown.
Nutrition Facts : Calories 335.2, Fat 9.6, SaturatedFat 3.5, Cholesterol 7.6, Sodium 380.5, Carbohydrate 58.6, Fiber 1.5, Sugar 13.5, Protein 4.4
BLUEBERRY PEACH TRIFLE
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.
Nutrition Facts :
BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one-cup at a time, beating well after each cup.
- Add vanilla and lemon extracts; beat well.
- Fold in the blueberries.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
- Test the cake, and bake a little longer if needed.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
BLUEBERRY PEACH CAKE (ROSE REISMAN)
from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.
Provided by Rachchow
Categories Dessert
Time 55m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
- In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
- Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
- Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.
Nutrition Facts : Calories 168, Fat 4.4, SaturatedFat 0.8, Cholesterol 26.9, Sodium 130.8, Carbohydrate 29.8, Fiber 1.4, Sugar 15, Protein 3.1
BLUEBERRY-PEACH POUND CAKE
The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. 'Each golden piece is packed with fruit, so it makes for a very refreshing snack,' she writes.
Provided by Allrecipes Member
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
- Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 51.6 g, Cholesterol 5.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.4 g, Sodium 169.8 mg, Sugar 26 g
PEACH POUND CAKE
Make and share this Peach Pound Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour a 10-inch tube pan and set aside.
- In large mixing bowl, beat butter and sugar well, until very light and fluffy.
- Beating well after each addition, one at a time add eggs.
- In a separate bowl, combine flour, soda and salt.
- Mix together sour cream and peaches.
- Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
- Beat well after each addition.
- Stir in extracts.
- Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
- Cool slightly, remove from pan and cool completely.
- 10-12 servings.
- This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
Nutrition Facts : Calories 615.9, Fat 24.3, SaturatedFat 14.2, Cholesterol 180.8, Sodium 269.3, Carbohydrate 92.7, Fiber 1.5, Sugar 63.3, Protein 8.5
BLUEBERRY PEACH STREUSEL CAKE
Make and share this Blueberry Peach Streusel Cake recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 55m
Yield 2 8x8 pans
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour 2 8x8x15/8 foil pans.
- In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
- Remove and set aside.
- In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
- Set aside.
- Mix blueberries, peaches,and flour.
- Set aside.
- Pour batter into prepared pans topping with fruit mixture pressing in gentle.
- Then top with Strusel.
- Splitting everything equaly between each pan.
- Bake for 40-45 minutes.
- Cool and keep one for yourself and bring the other to a picnic.
Nutrition Facts : Calories 973.7, Fat 69.3, SaturatedFat 34.2, Cholesterol 448, Sodium 621.9, Carbohydrate 70.2, Fiber 9, Sugar 27.9, Protein 23.2
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
BLUEBERRY-PEACH POUND CAKE
The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. 'Each golden piece is packed with fruit, so it makes for a very refreshing snack,' she writes.
Provided by Allrecipes Member
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
- Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 51.6 g, Cholesterol 5.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.4 g, Sodium 169.8 mg, Sugar 26 g
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