I recently had several peaches from a stop at the Farmers Market and needed to find a way to use them up. I tried this recipe out from the website Tastes of Lizzy T and everyone who had some loved it. Check it out if you love peaches and blueberries too.
Ingredients:
- 1/2 cup salted butter softened to room temperature
- 1 ¼ cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup sour cream
- 1 cup blueberries
- 1 cup diced fresh peaches
Directions:
Preheat the oven to 350. Grease a 9 inch cake pan. You can also line it with parchment paper and/or use a springform pan.
In my Kitchen-Aide I beat the salted butter and 1 cup of the sugar until light and fluffy. Then I mixed in each egg. Then add 1 teaspoon of vanilla and 1/2 cup sour cream. *use regular sour cream, not light.
Now comes the dry ingredients. Rather than putting them in another bowl like the recipe suggested, I started with the baking powder and the salt. Once that was incorporated, I added the 1 1/3 cup flour, slowly, until it was all mixed.
Finally, I folded in the cup of blueberries (mine were frozen) and cup of diced peaches (that was three peaches for me). Pour into the cake pan, smooth out.
Top with the extra 1/4 cup of sugar spread over the cake. (I didn’t use all of the 1/4 cup.)
Bake for 35-40 minutes until it’s crackled on the top and just cooked through. Let cool in the pan.
It is delicious.