why make this recipe
Peach Blueberry Cake is a delightful dessert that brings together the sweetness of ripe peaches and the tartness of blueberries. This cake is perfect for summer gatherings, picnics, or even an afternoon treat. Not only is it delicious, but it also showcases fresh seasonal fruits, making it a healthier option too. Who wouldn’t want to enjoy a slice of this colorful, fruity cake?
how to make Peach Blueberry Cake
Ingredients :
- 2 pounds ripe firm large peaches, halved, pitted
- 1 cup blueberries
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon instant tapioca or cornstarch
- 1 teaspoon baking powder
- 1 tablespoon lemon juice
- 1/2 cup sugar (can reduce to 1/4 cup)
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until fluffy. Add the egg and vanilla extract, and mix well.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined.
- Gently fold in the peaches and blueberries until evenly distributed.
- Pour the batter into the prepared cake pan. Spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
how to serve Peach Blueberry Cake
Serve this cake warm or at room temperature. It’s wonderful on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some powdered sugar on top for a pretty finish.
how to store Peach Blueberry Cake
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you wish to keep it longer, place it in the refrigerator for up to a week. You can also freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last for up to 3 months.
tips to make Peach Blueberry Cake
- Use ripe but firm peaches to prevent them from turning mushy in the cake.
- You can adjust the sugar according to your taste, especially if you prefer a less sweet cake.
- Make sure the butter is cold when you start to create a light, fluffy texture.
variation
Try adding nuts like chopped walnuts or almonds for a crunchy texture. You could also use different berries, such as raspberries or blackberries, instead of blueberries for a new twist.
FAQs
Q: Can I use frozen fruit in this recipe?
A: Yes, you can use frozen peaches and blueberries, but be sure to thaw and drain them first to avoid a watery batter.
Q: How can I tell when the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Q: Is there a gluten-free option for this cake?
A: You can substitute the all-purpose flour with a gluten-free flour blend, making sure it includes a binding agent like xanthan gum.