Peach Blueberry Cake

I finally found peaches over the weekend that were perfectly ripe! I’ve been wanting to make this cake for a while – and it’s delicious. A moist cake made with sour cream, slices of peaches, and fresh blueberries – so good Joe had two slices!

• 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
• 2 peaches, unpeeled, sliced into wedges
• 6 oz. blueberries

1. Preheat oven to 350°F. Grease the sides and the bottom of a 9×3-inch springform pan.
2. In a small bowl, sift flour, baking powder, baking soda, together.
3. In a large bowl, beat the butter, sugar, and eggs until very light in color. Add vanilla and sour cream and mix. Add the flour mixture and mix until well combined.
4. Pour batter into prepared pan. Top with sliced peaches and sprinkle with blueberries. Bake for 45 minutes to 1 hour. Test with a toothpick. Let cool on a wire rack.