Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • Pinch nutmeg
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar (packed)
  • 2 eggs
  • 1 tsp. vanilla
  • 2/3 cup sour cream
  • 1 peach (peeled, pitted and cut into large chunks)
  • 1/2 cup blueberries (fresh or frozen, or a bit more, if you like)
  • 2 peaches (unpeeled and cut into thin slices)
  • 1/2 cup blueberries (fresh or frozen)
  • Turbinado (white or brown sugar, for sprinkling over-top)

Instruction

  • Preheat oven to 350 F.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
  • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix in. Scrape down side of bowl as needed. Add flour mixture and mix until smooth and well combined.
  • Fold chunks of peach and 1/2 cup blueberries in to the batter, then spread the batter into a greased skillet (10-inch top diameter works well) or a 9-inch cake or springform pan. Arrange peach slices in a circular pattern on top of the batter, around the outside of the cake. Fill the centre with a mound of blueberries.
  • Bake in pre-heated 350 F. oven for 45-50 minutes, or until deep golden and a tester inserted near the centre comes out clean.