With berry season almost coming to an end but stone fruit season still going strong, I had some pretty good inspiration for this blueberry-peach soft pound cake recipe. For this fluffy cake you will need very few ingredients and not a lot of time. It is a pretty foolproof recipe and I guarantee you won’t have it only for desert!
In another order of ideas, we just moved to a different city! Unpacking is finally DONE and all of you out there who don’t need to move anytime soon should be so grateful because moving sucks! I have a really nice post coming up soon where I’ll tell you all about moving and what you need to do so you can make it easier and faster!
There is really way too many ways of cooking and baking with berries and stone fruit but today I chose to share with you this recipe because I know how easy and fast it is to make. If you double the recipe and make 2 pound cakes then you will have it for days to enjoy with a glass of milk in the morning or evening. You can even warm it up in the oven.
Enough talking! Let’s see what you will need to get this blueberry-peach soft pound cake ready to eat!
Ingredients (for 1 pound cake)
- 5 eggs
- 130 gr (4.5 oz) sugar
- 180 gr (6.3 oz) flour
- 70 ml (2.3 fl oz) vegetable/corn oil
- vanilla essence
- 2 ripe peaches
- 100 gr (3.5 oz) blueberries
TIP: Take your eggs out of the fridge a few hours ahead. Egg whites are easier to wish when they are room temperature
- Cook your blueberries and peaches for just 3-4 minutes in different pots. This will allow the fruit to mix better with the pound cake dough. I tried making this recipe with both raw and cooked fruit and I found that the cooked ones make a nicer pound cake and also easier to bake pound cake. Make sure you cool down your fruit completely before adding them to the dough
- Separate the egg whites from the egg yolks and have the whites in a big bowl
- Use an electric mixer or hand mixer to wisk the whites until they become a little foamy. Once that happens, start adding your sugar little by little until you get a mirangue texture (stiff peaks)
- In a smaller bowl, combine the egg yolks with the oil and vanilla and mix
- With a spatula, put half of the yolks over the whites and FOLD them in. It is really important not to mix, but to fold because you don’t want to kill all your air bubbles that will make your pound cake soft. Then add the rest of the yolks and fold them in almost completely
- Add in your cooked and cold fruit, starting with peaches and then blueberries
- Use a sift to add the flour mixed with baking soda ( if you choose to use any). If my egg whites get stiff enough, I almost always skip baking soda.
- Fold in the flour until you have a smooth dough
- Spray your pan with non stick spray or grease it with butter and dust it with flour. Make sure you dust off all the excess flour!
- Pour your mixture in the pan and level with the spatula.
- Bake at 350 F for 5-10 minutes then raise it up to 360 until it’s cooked
TIP: Once you take your cake out of the pan, turn it on the side and let it rest like that for a couple minutes to maintain it’s height.
TIP: Use a toothpick or a skewer to check if your blueberry and peach pound cake is done. If the toothpick comes out clean, your pound cake is done. If you see raw dough on it, you need to leave it longer
TIP: Don’t open the oven in the first 15 minutes after you put your cake in because it will prevent it from raising properly and you might end up with a very flat cake
Wait for your pound cake to cool down completely before you cut into it (I know, it’s tempting!) but otherwise you risk making it look raw and not raised anymore.
What is your favorite fast desert to bake? Let me know in the comments!
Until next time,