Yield: 10 Servings
|½ cup||Butter or margarine; softened|
|2½ cup||Cake flour|
|2 teaspoons||Baking powder|
|2¼ cup||Chopped peeled fresh peaches, (1/2" pieces)|
|2 cups||Fresh or frozen blueberries|
|Confectioner's sugar; optional|
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. Yield 10-12 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997