Theresa’s Blueberry Peach Pound Cake

Graduation season has hit us, and while scholars have certainly merited some monetary rewards, a nutritional treat would certainly prove a wonder for eyes and stomachs, too. Theresa Greco offers such a goody to readers through her Blueberry Peach Pound Cake submission, with similarly sweet and delicious options available through her website,

The native of the 900 block of Dudley Street calls Arizona home, but despite that change, she remains loyal to helping South Philly to resonate as a culinary powerhouse. If you happen to heed the East Passyunk Crossing product’s call to maximize this time of year’s fruit-filled possibilities, your practicality’s report card will include only the highest marks. ■


1/2 cup of butter, softened

1–1/4 cups of sugar

3 eggs

1/4 cup of milk

2–1/4 cups cake flour or all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of kosher salt

2 cups of fresh blueberries (can substitute with frozen; do not thaw)

2 cups of peeled, diced peaches cut into 1/4-inch pieces

Confectioner’s sugar, optional


Preheat oven to 350 degrees.

In a large bowl, cream the butter and the 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 one, and beat until just combined. Fold in the blueberries and peaches. Pour the batter into a greased, 10-inch Bundt pan, and bake for 60 to 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. If desired, dust with confectioner’s sugar.

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