Description
This Peach‑Blueberry Cake is a bright, fruity summer treat — juicy peaches and plump blueberries baked into a tender, buttery cake. Perfect for afternoon tea, brunch, or a refreshing dessert on a warm day.
Ingredients
Wet Ingredients
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½ cup (115 g) butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs
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½ cup (120 ml) yogurt or buttermilk
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1 teaspoon vanilla extract (optional)
Dry Ingredients
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1 ½ cups (190 g) all-purpose flour (or self-raising flour)
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1 ½ tsp baking powder (if using all-purpose flour)
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A pinch of salt (optional)
Fruit
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2–3 ripe peaches, sliced or diced (fresh or frozen)
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1 cup blueberries (fresh or frozen)
Instructions
1. Preheat Oven
Preheat oven to 175–180 °C (≈ 350°F). Grease and line a cake pan of your choice.
2. Prepare the Batter
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Beat butter and sugar together until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Stir in yogurt (or buttermilk) and vanilla if using.
3. Combine Dry Ingredients
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In a separate bowl, whisk flour, baking powder (if needed), and salt.
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Gradually fold into the wet mixture until smooth.
4. Add Fruit
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Gently fold in the peaches and blueberries.
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Optional: toss fruit in a little flour before adding to prevent sinking.
5. Transfer to Pan & Decorate
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Pour batter into prepared pan.
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Arrange a few extra peach slices and blueberries on top for a rustic, decorative look.
6. Bake
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool
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Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Serve
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Serve at room temperature or slightly warm.
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Optional: top with whipped cream or a scoop of vanilla ice cream.
Notes
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Use ripe but firm peaches to maintain shape during baking.
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If using frozen blueberries, do not thaw completely to avoid excess moisture.
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Fold fruit gently to prevent crushing.
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Optional: add a splash of lemon juice or zest to brighten the flavor.
Nutrition
- Calories: 220 Kcal
- Fat: 11g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g