Peach & Blueberry Pound Cake

• 1 cup Butter (no substitutes), softened

• 1 & 3/4 cups White Sugar
• 6 Eggs (I used Duck eggs)
  
• 1/2 teaspoon Almond extract
• 1 teaspoon Vanilla extract
• 3 cups all-purpose Flour
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Sour Cream
• 1 & 1/2 cups diced fresh or thawed frozen Peaches
• 1/2 cup frozen Blueberries
  

Directions

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. combine the flour, baking soda and salt; add to the batter alternately with sour cream. Fold in the peaches & blueberries.

2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

~Happy Eating!
Adrienne

P.S. I would recommend this cake for a picnic and/or for sharing.
Otherwise, I'd say just stick to a plain Pound Cake, with fruit toppings.