Peach Blueberry Pound Cake

1/2 cup butter
1/4 cup milk
1 1/2 pounds peaches
3 large eggs at room temperature
1 1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cup cake flour
2 cups fresh NC blueberries

Heat oven to 350F. Lightly grease a 10-inch tube pan.

Heat butter and milk in a small saucepan over medium heat until butter melts. Remove from heat.

Fill a medium saucepan with water and bring to boil. Fill a large bowl with ice water. Score an "X" into top and bottom of peaches for easier peeling. Add peaches to boiling water for about 30 seconds. Remove with slotted spoon and immerse briefly in cold water. Peel, halve and bit peaches, then cut into 1/2 inch pieces. Beat eggs and sugar in a large bowl with an electric mixer until thick and pale, about 5 minutes.

With mixer on lower speed, beat in baking powder and salt until well blended. Add flour in 2 additions, alternately with the warm butter mixture. Fold in peaches and blueberries just until blended. Scrape into prepared pan and smooth top.

Bake 1 hour and 10 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Let cake cool completely in the pan. Run a thin sharp knife around the edge of the pan and tube. Invert cake onto rack, and then place topside up on serving plate.

Source: North Carolina Blueberry Council