Get the Recipe: Blueberry Peach Skillet Cake
A pretty and delicious blueberry peach cake cake, with added peaches. A perfect centrepiece for Summer entertaining!
Ingredients
For the cake batter:
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch nutmeg
- 1/2 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup sour cream, full fat recommended
- 1 peach, peeled, pitted and cut into large chunks
- 1/2 cup blueberries, fresh or frozen, or a bit more, if you like
For the top of the cake:
- 2 peaches, unpeeled and cut into thin slices
- 1/2 cup blueberries, fresh or frozen
- Turbinado, white or brown sugar, for sprinkling over-top
Instructions
- Preheat oven to 350 F. (regular bake/not fan-assisted)
- 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.
Notes
Tips!
- I was going for a sunflower effect but ran out of peaches. I think the result is still pretty and it takes only a bit of time to place them on top of the batter before baking. If you want to ensure that they don't sink, you could bake the cake for 20 minutes or so before placing them on top of the cake. If you're entertaining and looking to impress, that's the route I would go :)
- If you'd like a straight-up blueberry cake, you can simply omit the peaches.
- This cake is lovely with peaches and blueberries, but could obviously be made with any fruit or combination of fruits. Experiment with what's in season or what you have around that you need to use up!
Serving: 1serving, Calories: 276kcal, Carbohydrates: 39g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 67mg, Sodium: 224mg, Potassium: 198mg, Fiber: 2g, Sugar: 21g, Vitamin A: 543IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 1mg
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