Blueberry-Peach Pound Cake

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
2 cups fresh or frozen blueberries
Confectioners' 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-in. 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 confectioners' sugar if desired. Makes 10-12 servings.