Peach Rosé Blueberry Bundt #BundtBakers

Tender peachy crumb is perfectly complemented by the juicy blueberries with a hint of rosé wine in this buttery pound cake I’m calling Peach Rosé Blueberry Bundt. You can bake it as one cake in a 10-cup pan or as mini and small Bundts for sharing.

A few years ago my friend Jenni of Pastry Chef Online shared her Van Halen pound cake adapted to include Moscato wine and strawberries. I’ve made that original pound cake (with my own variations) and it is delicious so her further adaptation with wine intrigued me. Jenni says towards the end of her post and I quote: “I think you could probably make this with whatever fresh fruit you have around. Just pair it with a wine that will work well with it.” Ever since then, I’ve been meaning to try.

I don’t know about every wine and every fruit, but I can tell you that peaches, rosé and blueberries most definitely work well together.

To conclude, Jenni is a genius.

Peach Rosé Blueberry Bundt with Blueberry Glaze

I give the weight of the two peaches I used below as a guideline but honestly, if your peaches are a little bit smaller or a little bit larger, no worries. Either way, the peach rosé puree will be fabulous. Even better, you only need about half of it for this cake so enjoy the rest in a cocktail or added to iced tea or soda water.

Ingredients
For the peach rosé puree:
2 sweet ripe peaches (about 13 3/4 oz or 390g whole, before pitting)
1/2 cup or 120ml your favorite rosé wine
1/4 cup or sugar
pinch salt

For the cake:
1 1/4 cups or 283g unsalted butter, softened, plus extra for the pan
2 1/8 cups or 425g granulated sugar
1 teaspoon fine sea salt
4 eggs, at room temperature
2 3/4 cups or 316g cake flour, plus extra for the pan
1 teaspoon baking powder
1/8 teaspoon baking soda
2/3 cup or 156ml peach rosé puree
1/4 cup or 60ml your favorite rosé wine
3/4 cup or 114g fresh blueberries, washed and picked over

For the blueberry glaze:
1 1/4 cups or 156g powdered sugar
1/3 cup or 60g fresh blueberries
1 teaspoon lemon juice
pinch salt

Method
To make the puree, cook the peaches together with the wine, sugar and a pinch of salt.

Cook for a few minutes over a medium heat, lid on, until the peaches have softened. Remove the lid and let them cook for another few minutes or until the peaches have completely slumped. You should be able to easily mash one with a spoon.

Puree in a blender or with a hand blender. Set aside to cool.

Preheat your oven to 350°F or 180°C and set your oven rack in the bottom third of your oven. Butter and flour your 10-cup Bundt pan.

(As you can see from my photos, I used two 5-cup Bundt pans instead, this one that makes mini Bundts*  and my duet pan.*  I am making a concerted effort to give out baked to my neighbors and smaller Bundts make sharing so much easier. *Amazon affiliate links)

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together. Set aside. In your measuring cup, stir together the puree and wine. Set aside.

Cream the butter and sugar together pale and fluffy, scraping the bowl as needed. With the mixer on medium speed, add the eggs one at a time, beating well and then scraping the bowl before adding the next one.

When all the eggs have been added, mix for another few seconds.

Add 1/3 of the flour mixture and 1/3 the puree mixture, mixing on low speed for just a few seconds and scraping bowl. Add the next 1/3 flour and 1/3 puree, repeating the process of adding and mixing and scraping in between until all of the flour and puree have been added and mixed together.

Gently fold in the blueberries.

Pour your batter into your prepared pan (or pans) and bake until done.

If you are using a 10-cup Bundt pan, this will take about 50-55 minutes but it’s a good idea to start checking it at about 40 minutes. In smaller pans like I used, they should be done in about 30-40 minutes. Start checking the mini Bundts at 25 minutes. My duet pan Bundts were lovely and golden in 45 minutes , the mini Bundts in 35.

Remove from the oven and cool for a few minutes. I like to use the end of a wooden skewer to loosen the edges of my Bundt cakes before turning the pan over with a wire rack.

Cool completely before glazing.

To make the glaze, mash the blueberries through a fine strainer over a mixing bowl and discard the pulp.

Add in the powdered sugar, lemon juice and salt, stirring till well combined.

Drizzle over cooled cakes.

Enjoy!

This month our Bundt Bakers theme is berries. Many thanks to our host, Rebekah of Making Miracles for all of her behind the scenes work. Check out all the berry Bundts we are sharing!

• Chocolate Raspberry Bundt from Sweet Sensations
• Fresh Blueberry Pound Bundt Cake from Sneha's Recipe
• Fresh Strawberry Bundt Cake from Making Miracles
• Peach Rosé Blueberry Bundt from Food Lust People Love
• Strawberry Shortcake Bundt from A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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