1/2 c. (1 stick) butter
4 oz. cream cheese, softened
2 1/4 c. sugar
5 lg. eggs
1 tbsp. orange flavored liqueur or 2 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 sm. ripe peaches, about 1 1/4 c., diced
1 1/4 c. fresh blueberries

Heat oven to 325 degrees. Generously butter a 9 inch tube or Bundt pan and sprinkle the inside with sugar. Cream butter and cream cheese with an electric mixer on high speed until smooth. Add sugar and beat until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add liqueur or extract and mix another minute, until mixture is fluffy. Stir flour, baking powder and salt together and add to butter.

Last, fold in peaches and blueberries. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean - 1 hour and 25 minutes to 1 1/2 hours. Let cake cool in pan 10 minutes, then loosen from sides of pan with a small knife. Carefully invert onto wire rack; place another rack over cake and reinvert the pan so crackly top of cake is upright. Cool completely.