Blueberry Peach Pound Cake

photo curtisy of: Taste of Home

BLUEBERRY PEACH POUND CAKE

Ingredients:

1 Box Betty Crocker Pound Cake mix

¾ cup Kerns Peach Nectar
2 tsp. Almond Extract
2 Eggs
1 ½ cups Fresh Peaches, pealed and diced
1 cup Fresh Blueberries

Directions:

Preheat oven to 350° spray and angle food cake pan with nonstick spray.

Beat cake mix, peach nectar, extract and eggs in a medium bowl for 3 minutes. Fold in peaches and blueberries and pour into pan.

 

Bake 45 to 50 minutes or until pick come out clean. Cool 10 minutes the remove from pan and cool completely on wire rack.