Recipe: Peach Blueberry Cake

Once again, I was inspired by ingredients in my fridge to make yet another dessert. When one has blueberries and peaches, one should make a cake, no? I found this recipe on the Tastes of Lizzy T blog, and since I had nearly everything I needed (getting the butter was a bit of an adventure, i.e. my husband did not realize that when baking with butter, I need sticks, not a tub of Kerrygold butter, which is the kind he likes). But butter was procured and I was ready to bake!

Ingredients

• ½ cup salted butter softened to room temperature
• 1 ¼ cup granulated sugar divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ⅓ cup all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoons salt
• ½ cup full-fat sour cream
• 1 cup blueberries
• 1 cup diced fresh peaches (1-2 peaches)

Here's the batter just before baking. Already looks pretty good!

Directions

1. Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
2. In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes.  
3. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 
4. In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
5. Gently fold in the fresh blueberries and peaches to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. 1 cup blueberries, 1 cup diced fresh peaches
6. Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
7. Let the cake cool completely in the pan and then serve.

I'll start by saying two peaches is MORE than enough! And I didn't use parchment paper because the cake is just for me and Steve, and we'll simply cut our pieces right out of the pan. This recipe was super-easy, and it's quite tasty! I would say it has a bit of a tart/sour taste, but I think that's only because I know it has sour cream in it (if I didn't know, I wouldn't have noticed). This cake is perfect for a small slice when you just want a little treat. Highly recommend when you have fruit in the summer!