Mama's Blueberry Peach Cake

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1/2 teaspoon vanilla (or ¼ tsp almond extract, if you prefer, or a blend of both)

2 large eggs

1 1/2 cups blueberries, rinsed, picked over and drained (thaw and drain first if using frozen berries)

1 small to medium sized peach, halved, pitted, and cut into slices

1 teaspoon lemon juice

 

Preheat oven to 350°F.  Grease and flour (or spray with Baker's Joy) a 9-inch round cake pan, then line the bottom with parchment paper. Alternatively, use a 9-inch spring form pan, and grease and flour the inside of pan.

1.   In a medium-sized mixing bowl, combine 1 cup of flour with baking powder and salt; set aside.

2.      Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, about a minute more.

3.  Add the eggs one at a time and beat until well blended. Reduce mixer speed to low and slowly add the flour, beating until smooth, but don't over-beat. A minute should be adequate.

4.  Pour the batter into the prepared cake pan.

5.    Combine the berries and peaches with a teaspoon of flour and the lemon juice in a bowl. Spread the fruit mixture over the top of the cake, arranging in a pretty fashion.

6.  Bake on middle rack in oven  at 350°F for about an hour, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.

7.  Use a butter knife to slide around the edges of the cake to loosen it from the pan. Transfer the cake to a cake plate, berry side up.

Sprinkle the cake with powdered sugar before serving, or drizzle with a powdered sugar glaze, or even with maple or blueberry syrup at breakfast. It would also be perfect with a scoop of homemade vanilla ice cream for dessert!

Let me know how you like it; enjoy!