This is the perfect cake to tote along for a picnic or BBQ, it has summer written all over it! In a pinch, you could substitute canned peaches for the fresh – just make sure they’re well drained. You could also use raspberries in place of the blueberries. It’s one of my favorite go-to desserts!
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 peaches, sliced
- 3/4 cup blueberries
- Preheat oven to 350º, grease a 9″ cake or springform pan.
- In a small bowl, whisk flour, baking powder, and baking soda – set aside.
- In a large bowl mix butter, sugar, and eggs for 2 to 3 minutes until light in color.
- Add vanilla and sour cream, then fold in flour mixture until just combined. Pour batter into prepared pan.
- Top with peaches, then scatter with blueberries. Bake for 45 to 60 minutes, test with a toothpick. Let cool on a wire rack, remove from pan when completely cool.
