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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well with each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the peaches and blueberries.
- Pour the batter into the prepared baking pan. Sprinkle the top with 2 tablespoons of sugar.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Chef’s Tips
- Use ripe peaches for optimal sweetness and flavor in this cake.
- You can substitute the buttermilk with milk and a teaspoon of lemon juice.
- Feel free to add a pinch of cinnamon to the batter for extra warmth and flavor.
Nutrition (per serving)
Approximate calories: 200, Protein: 3g, Carbs: 30g, Fat: 9g
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