Peach Blueberry Cake

Summer is winding down, and I feel a need to make all of my favorite peach and blueberries recipes while the produce is still available. This cake is what I refer to as a “one pan wonder” – a single layer cake that needs no frosting. Mix up the batter, top with sliced peaches, blueberries, and a sprinkle of brown sugar, and you’re good to go! This cake is wonderful served with a scoop of vanilla ice cream, but also works in the morning with a cup of coffee. 

• 2 cups flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3/4 cup butter
•  1 1/3 cups granulated sugar
• 2 teaspoon vanilla extract
• 3 large eggs
• 2/3 cup sour cream
• 2 to 3 peaches, unpeeled and sliced
• 3/4 cup blueberries
• 3 tablespoons light brown sugar

1. Preheat oven to 350º. Grease and flour a 9″ springform pan.
2. Sift the flour, baking soda, and baking powder in a large bowl, and set aside.
3. Cream the butter and sugar until well combined, add the vanilla. Beat in the eggs, one at a time – mixing well after each addition.
4. With the mixer on low speed, add the flour and sour cream in batches, beginning and ending with the flour.
5. Pour the batter into the prepared pan, and smooth the top with a spatula. Arrange peach slices so they cover the surface, then sprinkle the blueberries over the peach slices.
6. Sprinkle the brown sugar over the cake and bake for 1 hour. Test with a toothpick being careful not to pierce the fruit, as it tends to clean the toothpick which would give an inaccurate indication that the cake is done.
7. Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the sides of the pan before releasing the springform pan. serve warm or at room temperature.