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.  | |