Blueberry-Peach Pound Cake

½ Cup butter or margarine, softened

1 ¼  Cups sugar

3 Eggs

¼ Cup milk

2 ½ Cups cake flour

2 Tsp. baking powder

¼ Tsp. salt

2 ¼ Cups chopped peeled fresh peaches (1/2 inch pieces)

2 Cups fresh or frozen blueberries

Confectioners’ sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. 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. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with Confectioners sugar.