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Blueberry-Peach Pound Cake

Recipe Type:	Dessert and Breads
Servings:	10-12 servings
Ingredients:
1/2 cup butter or margarine, softened 11/4 cups sugar 3 eggs 1/4 cup milk 21/2 cups cake flour (no substitutions) 2 teaspoons baking powder 1/4 teaspoon salt 21/4 cups chopped, peeled fresh Alabama peaches (cut into 1/2-inch pieces) 2 cups fresh Alabama blueberries confectioners' sugar (optional)
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk.   Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries.  Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioners' sugar, if desired.