Blueberry Peach Citrus Loaf

You Guys! I am SO SO excited to be sharing this with you! Blueberry Peach Citrus Loaf…. Look….

Isn’t it beautiful!
I had an excess of peaches to use and had forgotten all about the blueberries I had bought. Enter this recipe. It is so easy!!! The batter is a rich velvet consistency. The end product is completely out of this world!!!!! I had some reservations despite the texture of that batter as this is very reminiscent of a pound cake loaf. I think we have all had one too many dry pound cake loaves, hey? Not this baby though. Moist and with a fine crumb. Cuts like butter. Speaking of butter….this is so good you can eat it completely plain or butter/ jam it/jelly it. Clotted cream anyone?
Now here’s the best part you can completely tailor it to whatever is in season. The possibilities are endless! It can easily be doubled in the same bowl and spread between two loaf pans. Now you’ve got one to share! Perfect as a school treat, get well wish, new neighbor etc. UNLESS ( this is your fair warning) you become as addicted to it as I am, then you’ll really find someone to give it to whether it’s a special occasion or not (so you don’t eat both loaves in 24 hrs!)! OH MY GOODNESS…..SO GOOD!

*adapted from Big Bears Wife

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temp
1 cup sugar
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1 teaspoon vanilla
2 cups fruit (in this case 1 cup diced peaches and 1 cup blueberries)
1/2 cup sour cream ( plain yogurt maybe be substituted)

– Preheat oven to 350 degrees. Butter and flour 2 loaf pans (mine are 9×5)
– In a large bowl measure out the flour, baking
powder, and salt. Whisk to evenly combine.
– In the a large bowl, or the work bowl of your stand mixer, cream together the butter and sugar. ( Make sure your butter is room temp! this way you will get an excellent cream!)
– Add zests to butter mixture and beat until evenly distributed. use a spatula to clean the sides of your bowl as necessary.
– Beast in one egg at a time, followed by the vanilla, and finally , the sour cream.
– Add the dry ingredients, all at once and mix until just incorporated.
– Fold in the fruit your fruit of choice ( In this case the blueberries and peaches.)
– Transfer to pan and bake for between 65 and 75 minutes.
– Place on cooling rack in pans for about 10 minutes then flip out of pans and allow to cool.

See! Pretty darn easy. Pretty darn tasty. And, pretty darn.. well. pretty.. 🙂 What an excellent way to celebrate the season!
Dream. Bake. Believe.
Love, Steffie


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