Blueberry Peach Pound Cake

1/2 c Butter or margarine; softened
1 1/4 c Sugar
3 Eggs
1/4 c Milk
2 1/2 c Cake flour
2 ts Baking powder
1/4 ts Salt
2 1/4 c Chopped peeled fresh peaches, (1/2" pieces)
2 c Fresh or frozen blueberries
Confectioner's sugar; optional

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 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioner's sugar if desired. Yield 10-12 servings.

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