Peach and Blueberry Pound Cake

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


Generously grease and sugar a 10-inch tube pan set aside. Beat butter and cream cheese at medium speed about 2 minutes or until creamy. Gradually add the sugar and beat for 5 to 7 minutes add the eggs one at a time and beat until the yellow just disappears. Stir in the brandy. Combine the flour, baking powder, and salt add to the butter mixture beating at low speed just until blended. Gently fold in the peaches and the blueberries. Pour into pan bake for 325 degrees for 1 hour and 25 minutes. Cool in the pan for 15 minutes remove and cool completely on wire rack.