Description
A moist, tender cake bursting with fresh blueberries and ripe peaches, perfect for summer gatherings or as a light dessert.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and diced
- 1 tbsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and sour cream, mixing until combined.
- Gently fold in the dry ingredients just until incorporated.
- Fold in the blueberries, peaches, and lemon zest if using.
- Spread batter evenly in the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is, or dust with powdered sugar or drizzle with glaze.
Notes
- Use frozen blueberries and peaches if fresh are not available; do not thaw before mixing in.
- Add a sprinkle of cinnamon or nutmeg for a spiced twist.
- Top with sliced almonds or a streusel for extra texture.
- Best enjoyed fresh but stores well refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg