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Peach and Blueberry Bundt Cake with Sparkling Wine

#BundtAMonth: Vinho Verde Pound Cake with Peaches & Blueberries

Adapted from The Spiced Life's Vinho Verde Pound Cake.
Course Dessert
Cuisine cake
Keyword blueberries, peaches, vinho verde
Author TheSpicedLife


  • 2/3 cup milk
  • 1/3 cup Vinho Verde
  • 1 cup (2 sticks or 8 oz) butter, softened
  • zest of 2 lemons
  • 2 cups sugar
  • 4 large eggs
  • 3 cups (378 g) AP flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 t vanilla extract
  • 2 small-medium peaches cut into small chunks (leave the skin on)
  • 1 scant cup blueberries


  1. Preheat oven to 325 F. Grease and flour a 12 cup bundt pan. Set aside.
  2. Stir together milk and wine and then let stand 10 minutes. Set aside.
  3. Beat the butter and lemon zest at medium speed with an electric stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in the vanilla.
  4. Whisk together the flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture, in 3 and 2 additions. Mix at low speed just until blended after each addition; do not overmix.
  5. Working quickly but gently, fold the peaches and blueberries into the cake batter.
  6. Scrape the cake batter into the prepared cake pan.
  7. Bake for 65-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; then invert cake onto a wire rack.
  8. Cool completely before slicing. Sprinkle with powdered sugar before serving.