Is it just me, or is cake everywhere these days? It seems like I can’t go a day without seeing an instagram or facebook post with someone blowing out candles on a perfect looking carrot cake or strawberries & cream masterpiece.
I know, just make a cake. Right? Wrong. While I might have the jonesin’ for a slice of birthday cake, I’m not really keen on the sugar crash or the fuss that goes into making one in the midst of this heat wave.
Enter: Blueberry Peach Tea Cake
Think of this is as more of a muffin and less of a dessert. You can eat it for breakfast, lunch, or dinner.
You can serve it to guests and feel as if you are as sophisticated as royalty. Or a royal servant, serving royal guests at least.
They won’t believe you when you say how easy it was, how it took no time at all, but you’ll actually be telling the truth this time.
Recipe for Blueberry Peach Tea Cake adapted from this recipe
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup granulated sugar, plus 2 tbsp
1 tsp vanilla extract
1 large egg
1/2 cup well shaken buttermilk
1 cup blueberries
1 peach, sliced
Preheat oven to 375F.
Combine flour, baking soda, baking powder, and salt. In bowl of electric mixer, beat butter and 2/3 cups sugar until light and fluffy (about two minutes). Add vanilla extract and egg, beating together and scraping the bowl occasionally. Add flour mixture and buttermilk, alternating by starting and ending with dry ingredients. Do not over mix.
Butter and flour 9in round spring form pan (or 9in round if that is all you have). Spread cake batter into pan. Top with blueberries and sliced peach. Bake 20-25 minutes, or until knife comes clean after testing.
Let cool before dusting with powdered sugar. Serve warm with vanilla ice cream or alone.
*Recipe can be used with almost any fruit. Make sure to thoroughly beat your butter and sugar, otherwise fruit will sink.