Blueberry Peach Pound Cake Recipe

• 1/2 c. Butter or possibly margarine, softened
• 1 1/4 c. Sugar
• 3 x Large eggs
• 1/4 c. Lowfat milk
• 2 1/2 c. Cake flour
• 2 tsp Baking pwdr
• 1/4 tsp Salt
• 2 1/4 c. Minced peeled fresh peaches, (1/2" pcs)
• 2 c. Fresh or possibly frzn blueberries Confectioner's sugar, optional

1. In a mixing bowl, cream butter and sugar.
2. Beat in Large eggs, one at a time.
3. Beat in lowfat milk.
4. Combine the flour, baking pwdr and salt; add in to creamed mix.
5. Stir in peaches and blueberries.
6. Pour into a greased and floured 10 inch fluted tube pan.
7. Bake at 350 for 60-70 min or possibly till a toothpick inserted near the center comes out clean.
8. Cold in pan for 15 min; remove to a wire rack to cold completely.
9. Dust with confectioner's sugar if you like.
10. Yield 10-12 servings.

butter, sugar, eggs, milk, flour, baking pwdr, salt, peaches, blueberries

Taken from cookeatshare.com/recipes/blueberry-peach-pound-cake-88254 (may not work)