Blueberry Peach Pound Cake

• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 1/4 cup milk
• 2 1/4 cups cake flour or all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries 
• 2 cups peeled, diced peaches

• In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.In a medium bowl, combine the flour, baking powder, and salt. Add the dry mixture to the wet mixture and beat until just combined.Fold in the blueberries and peaches. Pour batter into a greased, 10-inch Bundt pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes; remove to wire rack and cool completely.

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