One of our favorite summer activities is to go fruit picking, is there anything more rewarding than going out, picking fresh produce and then bringing it home to turn it into something even more wonderful ?
Monday, Reagan and I ventured out to pick blueberries (So much easier than strawberries) and purchase fresh peaches at one of our favorite farms in order to come home and bake one of Reagan's favorite cakes, Peach and Blueberry Pound cake .
This cake has to be one of our favorites, it's perfect all year round, served alone at tea time or served warm with a scoop of vanilla ice cream as a tasty desert
Peach and Blueberry Pound Cake-------------------------------------
1/2 C Softened butter
1 1/4 C Sugar3 Eggs
1/4 C Milk
2 1/2 C Cake Flour
2 tsp Baking Powder
1/4 tsp Salt
2 1/4 C chopped peeled peaches
2 C Blueberries
In a mixing bowl cream butter and sugar . Beat in eggs one at a time. Beat in milk. Combine the flour, baking soda and salt ; add to creamed mixture. Stir in blueberries and peaches. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 60 - 70 minutes or until a toothpick comes out clean. Cool in pan for 15 mins, remove to a wire rack to cool completely. Dust with confectioners sugar if desired.