Simple Way to Prepare Perfect Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, peach and blueberry citrus pound cake with citrus cream cheese glaze. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. 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 it.

The ingredients needed to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

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

Steps 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.

So that is going to wrap it up for this exceptional food peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!