Peach and Blueberry Pound Cake

Serve this as a coffee bread, or as a great dessert served with fresh sliced peaches and some whipped cream or ice cream. Tastes better when made a day before serving.

1/2  cup  unsalted butter
4  oz  cream cheese, softened
2  cups  sugar
5  large  eggs
1/4  cup  peach brandy
2  cups  all-purpose flour
1  tsp  baking powder
1/4  tsp  salt
1-1/4  cups  diced fresh peaches
1  cup  blueberries

Generously grease and sugar a 10" tube pan; set aside. Beat butter and cream cheese together for about 2 minutes, or until creamy. Gradually add sugar, beating 5 - 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in brandy.

Combine flour, baking powder, and salt; add to butter mixture, beating on low speed just until blended. Fold in peaches. Pour into prepared pan. Poke the blueberries in by hand, so they won't discolor the batter.
Bake @325 for 1 hour and 25 minutes, or until a long skewer inserted in middle of cake comes out clean. Cool in the pan, on a wire rack 15 minutes. Remove from pan and cool on the rack.

Before serving, sift the top with powdered sugar.