Peach Blueberry Cake! – Jane’s Patisserie

A deliciously candy and easy peach and blueberry cake with a easy vanilla sponge, topped with recent peach slices and blueberries 

One tin bakes

There was an increase within the want and need for bakes in a single tin, and I’m completely right here for it. Fairly a couple of bakes come underneath this umbrella should you depend bakes resembling brownies, blondies, cookie bars after which additionally desserts – however generally, I do know you all need one thing a bit totally different. 

A number of my cake recipes have a few tiers to them, and ornament that at all times makes them fairly the present stopper, however this cake is a rarity in the truth that I actually did need it to be tremendous easy, however totally stuffed with flavour resembling my berry bakewell cake – the simplicity is why it’s so extremely popular. 

Peach bakes

I’ve such an adoration for something flavoured peach, and I undoubtedly don’t use it sufficient in recipes. There’s something a few peach, when it’s proper in the midst of the season when it’s so juicy and packed stuffed with flavour that it’s a criminal offense to not use it. 

I’ve used peaches in my peaches and cream cake earlier than, in addition to my peach crumble recipe, and I like each. They, usually, have been made with tinned peaches as I usually make them when peaches aren’t as a lot in season, and it’s also possible to use tinned peaches for this bit too. 

I used flat peaches within the pictures and video of this bake as I’ve a complete bunch of them, and I additionally adore them – they’re barely totally different in color and form however a daily peach, a tinned peach, a frozen peach and even a nectarine or related will work properly on this recipe. 

Blueberry bakes

Now in relation to blueberries, I’ve executed much more. I like baking with blueberries as they only convey out a lot flavour when baked, they usually additionally look actually stunning. My Lemon Blueberry Tart is my most up-to-date blueberry recipe earlier than this magnificence and I simply like it – the swirls of the blueberries within the tart are superb. 

I do are likely to pair my blueberry flavours with lemon, and that’s as a result of it’s one among my favorite flavour mixtures on the planet – it’s zingy and recent. Nonetheless, the pairing of peach and blueberry collectively is SO GOOD. I can’t address how properly they go collectively. 

Simply appreciated the peach the place you should use a frozen peach, it’s also possible to use frozen blueberries for that is you need, however I really like to make use of recent personally, particularly when they’re additionally in season. 

The sponge

Relating to the sponge for this cake, I swapped it up a bit bit to ensure that it’s tremendous moist and totally scrumptious. 

• Butter – as a result of this recipe is only a sponge combine, you should use a baking unfold or a room temperature block butter
• Sugar – I used caster sugar as I need a lighter flavour so it doesn’t cowl up the flavour of the fruit 
• Vanilla – at all times a bit little bit of vanilla in my books 
• Eggs – I used medium eggs as at all times so used three 
• Flour – I used self elevating flour because it already has the elevating agent in, however the rule to make your individual is 2 stage tsps of baking powder per 150g of plain flour, whisked in earlier than utilizing within the recipe 
• Yoghurt – I take advantage of pure yoghurt to extend the moisture, however it’s also possible to use soured cream or buttermilk 

The topping 

So in relation to the topping, it’s principally simply the fruit. I attempt to create a little bit of a design when doing this because it seems to be so fairly when it comes out of the tin, however warning… the fruit can sink a bit (however no worry, it’ll nonetheless style scrumptious!). 

I then additionally sprinkle on a bit granulated sugar excessive to assist with the fruit and make it a bit bit sticky and fantastic, however that is non-obligatory – I like doing it myself because it brings out the flavour of the fruit. 

If you wish to ensure there may be extra of a sample, it’s also possible to do that like an the other way up cake – however I don’t personally. 

Ideas & Tips 

• This cake will final for 3-4+ days at room temperature on a cooler day (within the fridge if it’s boiling sizzling, however this will likely dry out the sponge) 
• You’ll be able to freeze the baked cake for 3+ months 
• Contemporary peaches/blueberries work, however you should use frozen or tinned as properly.
• I serve mine with a wholesome portion of custard, however heat with a bit ice cream or cream can also be fantastic
• I take advantage of this 8″ cake tin for this recipe  

ENJOY!

Discover my different recipes on my Recipes Web page!

You will discover me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this submit for the recipe.