Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare 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 am going to make it a bit unique. This is gonna smell and look delicious.
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. 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 fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get Cake
- Get butter or margarine
- Prepare cream cheese
- Prepare vanilla extract
- Prepare granulated sugar
- Take packed brown sugar
- Take eggs
- Make ready all purpose flour
- Take baking powder
- Get baking soda
- Get salt (unless using unsalted butter - use 1/4 tsp.)
- Get orange (the zest only)
- Prepare Greek Yogurt, Blueberry (optional peach or vanilla)
- Make ready diced peaches (frozen,fresh, or canned) I used frozen
- Make ready fresh or frozen blueberries (prefer fresh)
- Get Glaze
- Take cream cheese
- Get Orange, zest and juice
- Make ready milk
- Make ready powdered sugar (icing sugar)
Step by Step to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:
- Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside.
- Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy.
- 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.
- Add in the Yogurt and beat until combined.
- Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
- 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.
- 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.
- If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes.
- Cool in the pan for 15 minutes remove and cool completely on wire rack.
- 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.
- If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar.
So that’s going to wrap it up for this special 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to peach and blueberry citrus pound cake with citrus cream cheese glaze cooking. Go on get cooking!
