Indulge in the delightful flavors of summer with this Peach and Blueberry Cake! A simple vanilla sponge is topped with juicy peaches and vibrant blueberries, creating a dessert that’s not only easy to make but also utterly scrumptious. Let’s dive into this one-pan wonder!
Peach and Blueberry Cake Recipe
Ingredients
- 125 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 200 g self-raising flour
- 125 ml natural yogurt (substitute with sour cream or buttermilk if desired)
- 2-3 sliced peaches (fresh or canned)
- 150 g blueberries (fresh or frozen)
- 1-2 tbsp granulated sugar (for topping)
Instructions
- Preheat your oven to 180°C/160°C fan. Line the bottom of an 8” deep cake tin.
- Cream together the butter and caster sugar in a mixing bowl until light and fluffy.
- Add the eggs and vanilla extract. Mix until well combined.
- Incorporate the self-raising flour and natural yogurt. Stir until just combined.
- Pour the batter into the prepared cake tin.
- Decorate the top of the cake with the sliced peaches and blueberries.
- Sprinkle granulated sugar over the fruit to enhance sweetness.
- Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 30 minutes before transferring to a wire rack to cool completely, or serve warm with custard.
Tips & Tricks
- This cake remains fresh for 3-4 days at room temperature (or refrigerate on hot days).
- You can freeze the baked cake for 3+ months.
- Fresh fruits are best, but feel free to use frozen or canned peaches and blueberries if needed.
- Enjoy with a generous serving of custard, or warm with ice cream or cream for an extra treat.
Now you’ve got a delicious Peach and Blueberry Cake recipe that will please everyone at the table. Happy baking!