Peach Blueberry Cake!
A deliciously sweet and simple peach and blueberry cake with a simple vanilla sponge, topped with fresh peach slices and blueberries
Ingredients
- 125 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 200 g self raising flour
- 125 ml natural yoghurt
- 2-3 sliced peaches
- 150 g blueberries
- 1-2 tbsp granulated sugar
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a deep 8” cake tin on the bottom
- Beat the butter and sugar together, and then add the eggs and vanilla and mix
- Add the flour, and the yoghurt and mix again
- Pour the cake mix into the tin
- Decorate the top with the slices of peach, and blueberries
- Sprinkle over granulated sugar
- Bake for 45-50 minutes
- Remove from the tin carefully after 30 minutes and either cool fully or enjoy warm still with custard
Notes
- This cake will last for 3-4+ days at room temperature on a cooler day (in the fridge if it's boiling hot, but this may dry out the sponge)
- You can freeze the baked cake for 3+ months
- Fresh peaches/blueberries work, but you can use frozen or tinned as well.
- I serve mine with a healthy portion of custard, but warm with a little ice cream or cream is also wonderful
- I use this 8" cake tin for this recipe