Blueberry Peach Poundcake
| Prep Time: 30 min | Serves: 10 |
| Cooking Time: 60 min | Yield: 1 Cake |
Yummy summer treat.
Ingredients
- 1/2 cup Smart Balance 50/50 Butter Blend
- 1 1/4 cups Sugar
- 3 Egg (large)
- 1/4 cup Milk-1%
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 1/4 cups Frozen Unsweetened Peaches
- 2 cups Blueberries, Raw
- 2 1/2 cups Cake Flour
Directions
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.