Peach Blueberry Pound Cake #BundtBakers

This peach blueberry pound cake batter is made with pureed peach, and blueberries folded through, before baking to a rich, buttery finish. Top it with peach puree glaze and more blueberries for a wonderful seasonal dessert everyone will love. 

Sometimes food holidays don’t make a bit of sense - I’m looking at you, National Cherry Month in February when there are NO CHERRIES in any US stores, never mind farmer’s markets, unless they are imported from far afield. 

Who chooses these national month celebrations anyway? If you know, please do enlighten me!

Sometimes they do get it right though. According to some food holiday lists, it’s National Blueberry Month right now and that seems appropriate since it’s actually blueberry season. Since peaches are also ripe and juicy, I decided to combine the two. 

Peach Blueberry Pound Cake

If you can’t get nice peaches, nectarines or apricots could be substituted here. I recommend freezing your blueberries until right before you mix them in. (I simply measure them out earlier in the day and put the measuring cup full in the freezer.) This helps them stay suspended in the batter. This recipe makes one 6-cup Bundt. I use my Nordic Ware 6-cup Anniversary Bundt Pan < affiliate link.

Ingredients

2/3 cup or 150g unsalted butter, melted and cooled to room temperature, plus more for greasing the pan

1 medium ripe peach, pitted

1 teaspoon fresh lemon juice

2 large eggs

3/4 teaspoon vanilla extract

1 2/3 cups or 208g all-purpose flour, plus more for dusting the pan 

1 cup or 200g sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup or 70g blueberries, plus extra for decoration, if desired

For the glaze:

2/3 cup or 83g powdered sugar

Method

Heat your oven to 325°F or 163°C. Generously butter and flour a 6-cup Bundt pan and set aside.

Add the pitted peach and the lemon juice to a food processor or blender, and blend on high until completely puréed. 

Measure out a leveled 1/2  cup of the purée - leaving the balance in the food processor - and transfer it to a mixing bowl along with the melted butter, eggs and vanilla. Whisk to combine and set aside.

In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. 

Pour the flour mixture into the peach mixture, and whisk well until the batter is thoroughly combined.

Fold in the blueberries.

Spoon the batter into the prepared Bundt pan and smooth it out with your spatula.

Bake until golden brown on the top and a wooden skewer inserted into the center comes out clean, about 55-50 minutes. Turn the cake carefully around about three-quarters of the way through baking to insure it bakes more evenly. 

Aside: I don't know if everyone has this issue but when I want to rotate my Bundt pans, they get caught on the baking shelf bars and don't turn smoothly. I avoid this problem by setting my Bundt pan on a flat pan to bake. Smooth turning! If you've got a round pizza pan, it's ideal for this purpose. 

While the cake bakes, make the glaze. Completely scrape down the sides of the food processor then add the powdered sugar.

Blend on high until combined. Cover and set aside until it’s time to glaze the cake.

Remove the Bundt from the oven.  

Allow to cool for 10 minutes before turning it out onto the wire rack. Cool completely before glazing. 

When the cake is cool, put it on a serving plate then spoon the glaze over the top. 

Decorate with more blueberries, if desired. (Hint: more blueberries are always desired, especially this month.)

Enjoy! Freshly baked, I packed up this li'l cake and took it to the beach with my husband, sister, mom, and two teenage nieces. Thumbs up, all 'round. So, I'd like to add that it travels well. 

As mentioned above, it’s National Blueberry Month so my fellow Bundt Baker friends are sharing recipes with those little orbs of fruity sweetness. Or sweet fruitiness. Your call. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake 
• Sneha's Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Spicy Honey Baked Steelhead Trout

This spicy honey baked steelhead trout is topped with mustard, chili garlic sauce, sesame oil and, of course, honey, before baking in foil for a delightful, easy dish everyone will love, especially the clean up crew. 

Occasionally I have a specific recipe in mind when I go to the grocery store but most often, I just let what is fresh and/or a good deal determine what goes in the shopping cart. 

In the case of this dish, I was actually hoping for decent salmon but the specimens on display were sad and old looking. Fortunately, the steelhead trout was not only bright and fresh looking; it was also a better price!

The flavors of the toppings complement the tender fish so nicely and since we are baking in foil, clean up could not be easier. I removed the fillets from the foil for photos but feel free to serve these just as they bake, allowing each person to carefully open a foil packet. Let the steam out first, then enjoy!

Spicy Honey Baked Steelhead Trout

Use farmed salmon or steelhead trout, whichever is available to you. You can also use wild salmon but keep in mind that it’s a much leaner fish and so it is easily overcooked. Adjust the baking time down accordingly. This recipe is easily scaled up or down to feed one or a crowd. 

Ingredients 

Steelhead trout fillets (each about 6 oz or 170g)

fine sea salt

freshly ground black pepper

For each foil packet:

1/2 teaspoon whole grain Dijon mustard

1/2 teaspoon chili garlic sauce or sambal

1/2 teaspoon cider vinegar

1/2 teaspoon sesame oil

1 1/2 teaspoons honey

Optional to garnish: 

chopped parsley

Method

Preheat your oven to 400°F or 200°C and cut large rectangles of foil for each fillet.

Rinse the fillets with water and pat dry with paper towels. Transfer each fillet to a sheet of the foil. Season lightly with salt and freshly ground black pepper.

Spread the fillets with the whole grain mustard and the chili garlic sauce or sambal. Drizzle them each with the honey, vinegar and sesame oil. 

Crimp and fold the foil lightly around the fillets and place the packets on a baking pan.  

Bake in the oven for about 15-20 minutes (depending on the thickness of your fish). The internal temperature of cooked fish is ideally 145°F or 62.8°C.

Carefully open the foil packets so you don’t get burnt by the steam.

Garnish with parsley and serve immediately hot or cool the fillets and serve at room temperature. 

This lovely fish goes well with just about any vegetable or starch but we love it with green salad, dressed lightly with a complementary vinaigrette made with whole grain mustard, cider vinegar and a bit of honey. 

Enjoy! 

It’s time for my Fish Friday Foodie friends to share seafood recipes. This month our theme is “seafood foil packets.” Many thanks to our host Sue of Palatable Pastime. Check out all the links below.

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Banana Split Quick Bread #BreadBakers

This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own. 

For this month’s Bread Bakers I’m the host so I decided to take ever-popular banana bread and ask my fellow bakers to put their own spin on it. I didn’t have a recipe in mind myself and then suddenly, the deadline to bake was upon me. 

Inspiration struck at my local grocery store where some clever person had put together the ingredients (sans ice cream since it wasn’t in the freezer section) for banana splits in the hope that shoppers would take the hint. 

Crushed pineapple, maraschino cherries, chocolate sauce, pecans and, of course, bananas. Like most independent ideas I seem to have, I discovered that this one has been done before. Deep sigh. 

Banana Split Quick Bread

This recipe is adapted from one on Taste of Home. Among other changes, and since it’s cherry season, I used fresh ones instead of maraschino cherries. If you like them, feel free to use them. They do make a brighter show when the bread is sliced. 

Ingredients

1/3 cup or 75g butter

2/3 cup or 132g sugar

2 large eggs

1 3/4 cups or 218g all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup or 185g mashed ripe bananas (about 1 1/2 medium)

1 can (8 oz or 227g) crushed pineapple, drained

1/2 cup or 90g semisweet chocolate chips

3 1/2 oz or 100g fresh cherries (weight after stemming and pitting – about 1/2 cup chopped)

1/2 cup or 60g chopped pecans

Method

Preheat your oven to 350°F or 180°C and line a loaf pan with baking parchment. 

Chop the cherries with a sharp knife.

In a large bowl, cream the butter and sugar until light and fluffy. Add the first egg and beat until incorporated.

Add the second egg and beat well. 

Beat in the flour, baking powder, baking soda, salt, bananas and pineapple. 

Fold in the chocolate chips, cherries and pecans.

Spoon your thick batter into the prepared loaf pan and smooth out the top. 

Bake at for 60-65 minutes or until a toothpick inserted in the center comes out clean, rotating the pan about three-quarters of the way through. If the top is brown before it’s cooked in the middle, cover the loaf lightly with some foil. 

Cool for 10 minutes before removing from pan to wire rack.

If you can resist, leave to cool completely before cutting. 

I just couldn’t wait and so the bread knife kind of smeared the warm chocolate bits on the cut slices. No matter, still tasted delicious! 

 

Enjoy!

Do you like banana bread? If so, this is your month for Bread Bakers! Check out all the creative recipes below. 

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Banana Split Quick Bread!

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