I love the freshness of summer fruit!
My daughter and I both were wanting something sweet and I knew whatever we came up with, Dearest would love too! I searched for recipes and decided to tweak a recipe I’d found to create my Blueberry Peach Pound Cake.
Peaches and Blueberries
My Darling Daughter brought home these blueberries from a wonderful friend and my Dear Son brought these peaches from a local market – the two together spell summer to me! I’ve never added fruit to a pound cake, so I asked Dearest to bring home vanilla ice cream – just in case!
Cake and Tea
- 1/2 cup butter, softened
- 6 oz. cream cheese, softened
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup milk
- 2 cups sugar
- 3 cups cake flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tsp. Chai Spice (McCormick)
- 2 cups fresh or frozen blueberries
- 2 cups diced fresh or frozen peaches
- Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 tsp lemon extract
- Cream the butter until light and fluffy. Add the sugar and continue to cream. Add the eggs one at a time incorporating completely. Combine the flour, baking powder, spice and salt in a separate bowl (reserve a couple tablespoons of the flour). Add the flour mixture to the butter/egg/sugar mixture alternating with the milk just until combined - do not over mix. Toss the fruit in the 2 tablespoons of flour and fold fruit into the batter. Bake at 350 for 60 - 75 minutes or until browned and a toothpick comes out clean. While the cake is baking prepare the simple syrup. Combine the water, sugar ane extract and bring to a boil for three minutes, set aside. When the cake is still fresh from the oven brush the top side of the cake generously with the simple syrup. Turn over the cake onto a cake stand and continue to generously brush the bottom and sides of the cake with the simple syrup (this is more syrup than you need for this one cake - if you intend to reuse the remainder - decant some of the syrup into a bowl to dip the brush into - it is best not to dip into the syrup you will not be using for this cake) serve warm or allow to cool. Refrigerate after a few days - if there's still any left!
Fresh For The Last Few Days of Summer
I so enjoy the freshness of summer’s fruit – I will gladly preserve them for future use and bring back the memory of this lovely cake in the fall and in the winter! What did I do to tweak this recipe – I added the cream cheese to the butter – added additional sugar, flour, milk and salt to compensate for the added fat. I also added the chai spice – generally cinnamon goes wonderfully with blueberries – it can be substituted in this recipe – but I do love this spice and try to use it as often as I can!
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