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Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze
Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

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We hope you got insight from reading it, now let’s go back to peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. To cook peach and blueberry citrus pound cake with citrus cream cheese glaze you need 20 ingredients and 11 steps. Here is how you do that.

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