Here’s a simple and delicious Blueberry Peach Cake recipe that’s made with whole wheat flour for a healthier twist. It’s easy to make and looks absolutely beautiful when served!
Ingredients:
- 8 tablespoons of salted butter
- 3/4 cup of coconut palm sugar (you can also use regular sugar)
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 1/4 cups of whole wheat pastry flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 to 2 peaches, thinly sliced
- 1/2 cup of blueberries
- Optional: turbinado sugar and powdered sugar for sprinkling
Instructions:
- Preheat your oven to 350 degrees Fahrenheit and line an 8-inch circular cake pan with parchment paper.
- In a mixing bowl, cream together the butter and sugar until well combined. Add the eggs and vanilla, and continue beating until the mixture is smooth.
- Mix in the flour, baking powder, and baking soda until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and smooth it out evenly.
- Arrange the peach slices in a circular pattern on top of the batter, then scatter the blueberries over the peaches. If you like, sprinkle some turbinado sugar on top for a bit of crunch.
- Bake in the preheated oven for about 20 minutes, then check the cake. It likely won’t be done yet, but it’s good to start checking early. Continue baking for another 10-15 minutes or until the cake springs back when lightly touched.
- Once done, remove the cake from the oven, lift it out of the pan using the parchment paper, and let it cool for a few minutes. Dust with powdered sugar before slicing and serving.
Notes:
- This cake has a texture that’s a bit denser, similar to cornbread or a bran muffin, due to the whole wheat flour.
- To keep it moist, try not to overbake. I usually bake it just until it’s barely set, then let it finish firming up as it cools down.
- For a lighter version, you can substitute half of the butter with Greek yogurt. This makes it perfect for a guilt-free breakfast treat!
- Feel free to experiment with different types of sugar and flour. Adjusting the flour up to 1 1/2 cups when using all-purpose flour works well.
Enjoy this delightful cake as a dessert or a special breakfast treat during the summer months!
