Blueberry Peach Pound Cake Recipe

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Blueberry Peach Pound Cake
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Ingredients:

Directions:

  1. Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
  2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
  4. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.79 Kcal (1707 kJ)
Calories from fat 177.72 Kcal
% Daily Value*
Total Fat 19.75g 30%
Cholesterol 82.14mg 27%
Sodium 689.96mg 29%
Potassium 186.72mg 4%
Total Carbs 53.33g 18%
Sugars 21.35g 85%
Dietary Fiber 4.24g 17%
Protein 6.05g 12%
Vitamin C 17.7mg 29%
Vitamin A 0.2mg 5%
Iron 2.2mg 12%
Calcium 133.8mg 13%
Amount Per 100 g
Calories 314.03 Kcal (1315 kJ)
Calories from fat 136.86 Kcal
% Daily Value*
Total Fat 15.21g 30%
Cholesterol 63.25mg 27%
Sodium 531.33mg 29%
Potassium 143.79mg 4%
Total Carbs 41.07g 18%
Sugars 16.44g 85%
Dietary Fiber 3.26g 17%
Protein 4.66g 12%
Vitamin C 13.6mg 29%
Vitamin A 0.1mg 5%
Iron 1.7mg 12%
Calcium 103mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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