Peach And Blueberry Pound Cake - cooking recipe

Ingredients

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups sugar
5 large eggs
1/4 1/4 cup peach schnapps or 1/4 cup peach nectar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups diced fresh peaches
1 cup fresh blueberries

Preparation

Generously grease and sugar a 10-inch tube pan; set aside.
Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
Stir in the brandy.
Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
Gently fold in the peaches and the blueberries.
Pour into pan bake for 325\u00b0F for 1 hour and 25 minutes.
Cool in the pan for 15 minutes remove and cool completely on wire rack.