I am amazed at how long the fresh peach season seems to last. There are still free stone varieties available at the Farmer’s Market. You may also be able to buy fresh blueberries there as well.
Certainly the grocery seems to be able to provide us with blueberries all year round. Or, you may have frozen some berries when the local ones were at their peak.
You now have the basic ingredients for Bluebery Peach Bundt. A moist fruity cake, Blueberry Peach Bundt is topped with a vanilla glaze.
Refrigerated, it will keep for several days.
Blueberry Peach Bundt
Print recipe| Serves | 12 |
| Dunlop Brothers Family Cookbook | Taste of Home website |
Ingredients
- 1/2 cup butter (at room temperature)
- 1 cup white sugar
- 3 Large eggs
- 1/4 cup milk
- 2 1/2 Cups all purpose flour
- 2 Tsp baking powder
- 1/4 Tsp salt
- 2 - 2 1/4 Cups fresh peaches (peeled, pitted and medium diced (about 3 medium))
- 2 Cups fresh or frozen blueberries
Vanilla Glaze
- 1 1/2 Cups icing sugar
- 1/4 Tsp vanilla extract
- boiling water
Directions
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Cream butter and sugar in a large bowl until light and fluffy (about 2 minutes).  | |
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Beat in eggs, one at a time. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk.  | |
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Stir in the peaches and blueberries.  | |
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Prepare the Bundt pan. Spray with a non stick vegetable spray and then dust with flour. Shake out the excess flour.  | |
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Put the mixture into the prepared pan.  | |
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Bake at 350 deg F for 60 - 70 minutes or until a cake tester or toothpick comes out clean.  | |
| Cool in the pan for 15 minutes. Carefully, slide a kitchen knife along the sides and centre edges, to prevent any cake from sticking. Turn out to a cake rack to cool completely. | |
| Vanilla Glaze | |
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Place the icing sugar and vanilla in a small bowl. Very slowly, add boiling water a tablespoon at a time, until it reaches the correct spreading consistency.  | |
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Drizzle on the Blueberry Peach Bundt while the glaze is still warm.  | |