Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze estimated approx 1 minute.

To get started with this particular recipe, we must prepare a few ingredients. You can have Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze using 20 ingredients and 11 steps. Here is how you cook that.

Has the texture of a fruitcake, but it was cold too cause I had it in the fridge. So i'm wounding if I left it out next time if it would be different. Our I might add another egg too. Was still good though!

Ingredients and spices that need to be Prepare to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

1. Cake
2. 1/2 cup butter or margarine
3. 4 oz cream cheese
4. 1/2 tsp vanilla extract
5. 2 cup granulated sugar
6. 1/4 cup packed brown sugar
7. 4 large eggs
8. 2 1/4 cup all purpose flour
9. 1 tsp baking powder
10. 1/2 tsp baking soda
11. 1 dash salt (unless using unsalted butter - use 1/4 tsp.)
12. 1/2 orange (the zest only)
13. 1/2 cup Greek Yogurt, Blueberry (optional peach or vanilla)
14. 1 1/4 cup diced peaches (frozen,fresh, or canned) I used frozen
15. 1 cup fresh or frozen blueberries (prefer fresh)
16. Glaze
17. 4 oz cream cheese
18. 1/2 Orange, zest and juice
19. 2 tbsp milk
20. 1/2 cup powdered sugar (icing sugar)

Instructions to make to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

1. Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside.
2. Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy.
3. Gradually add the granulated sugar add well as the brown sugar, and beat for 5 to 7 minutes. Add the eggs one at a time, making sure each one is combined before adding the next one, then after the eggs are combined add the juice of a half of an Orange as well as the zest and mix thoroughly.
4. Add in the Yogurt and beat until combined.
5. Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
6. Gently fold in the diced peaches and the blueberries. Please note if using frozen blueberries to make sure to drain off all the excess juice just to keep the dye from running in the cake, and flour them before folding them in.
7. Pour into the prepared pan and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted comes out clean.
8. If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes.
9. Cool in the pan for 15 minutes remove and cool completely on wire rack.
10. For the glaze, Beat or mix the cream cheese and juice from the Orange until creamy. Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Add 1 tablespoon of milk at a time to achieve desired consistency for drizzling the Cream Cheese Glaze onto the cake.
11. If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar.

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