Peach and Blueberry Cake

This peach blueberry cake transforms simple summer fruits into a showstopping dessert that's equally perfect for afternoon tea or a warm dessert served with custard. The vanilla sponge provides the perfect canvas for the juicy peaches and bursting blueberries, creating a cake that's visually stunning and irresistibly delicious.

I first made this cake when I had an abundance of peaches from the farmers market last summer, and it's become my go-to recipe whenever these fruits are in season. The combination of sweet peaches and tart blueberries against the light vanilla sponge is simply irresistible.

Ingredients

• Unsalted butter: Provides a rich foundation and tender crumb in the sponge
• Caster sugar: Gives the perfect sweetness while dissolving smoothly into the batter
• Vanilla extract: Adds warmth and depth to the simple sponge
• Medium eggs: Provide structure and binding for the cake
• Self raising flour: Creates the perfect rise without needing additional leavening
• Natural yoghurt: Adds moisture and a subtle tanginess that balances the sweetness
• Fresh peaches: Bring juicy sweetness and beautiful color to the top of the cake
• Blueberries: Add bursts of tartness and vibrant purple blue hues
• Granulated sugar: Sprinkled on top creates a delicate crunch and beautiful finish

Step-by-Step Instructions

Prepare Your Tin:

Preheat your oven to 180ºC conventional or 160ºC fan. Line the bottom of a deep 8-inch cake tin with parchment paper. This prevents the fruit from sticking to the bottom and makes removal easier.

Create The Base Batter:

Beat together the butter and sugar until pale and fluffy, about 3 minutes with an electric mixer. This incorporates air which helps the cake rise. Add the eggs one at a time, mixing well between each addition, then stir in the vanilla extract until fully incorporated.

Complete The Batter:

Gently fold in the self-raising flour, taking care not to overmix as this can develop the gluten and make your cake tough. Add the natural yoghurt and stir until just combined for a smooth, thick batter that will support the fruit topping.

Assemble The Cake:

Pour the cake mixture into your prepared tin, using a spatula to smooth the top into an even layer. Arrange the peach slices in a pattern across the surface, then scatter the blueberries between the peach slices, gently pressing them slightly into the batter.

Finish And Bake:

Sprinkle the granulated sugar evenly over the fruit topping. This creates a subtle sweet crunch after baking. Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

Cool And Serve:

Allow the cake to cool in the tin for about 30 minutes before carefully removing. You can serve it completely cooled for a teatime treat, or while still warm with custard, ice cream, or cream for a comforting dessert.

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My absolute favorite way to enjoy this cake is slightly warm with a generous pour of homemade vanilla custard. The way the custard mingles with the fruit and soaks slightly into the sponge creates the most comforting dessert experience. My grandmother always said fruit cakes were nature's perfect pudding, and this recipe proves her right every time.

Fruit Selection Tips

The beauty of this cake lies in the fruit, so choosing the right peaches makes all the difference. Look for peaches that are ripe but still firm enough to slice neatly. They should yield slightly to gentle pressure and have a sweet fragrance. For the blueberries, plump berries with a silvery bloom indicate freshness. If using frozen berries, don't thaw them before adding to the cake to prevent color bleeding.

Storage Solutions

This cake maintains its moisture beautifully thanks to the yoghurt in the batter and fruit on top. Store it at room temperature under a cake dome for 3 to 4 days during cooler weather. During hot summer days, refrigerate the cake, but bring slices to room temperature before serving to experience the full flavor. If freezing, wrap individual slices tightly in plastic wrap and then foil before freezing for up to 3 months.

Seasonal Adaptations

While peaches and blueberries create a stunning summer version, this versatile cake recipe welcomes seasonal variations. In autumn, try apple and blackberry with a hint of cinnamon in the batter. Winter calls for poached pears and dried cranberries, while spring might feature strawberries and rhubarb. The basic vanilla sponge provides the perfect canvas for whatever fruits are at their peak.

Serving Suggestions

Transform this humble cake into an impressive dessert by warming individual slices and serving with different accompaniments. Beyond custard, try a scoop of vanilla ice cream melting into the warm cake, or pour over some double cream. For special occasions, add a side of mascarpone whipped with a little honey, or serve with a fruit compote made from the same fruits used in the cake for an intensified flavor experience.

Frequently Asked Questions

→ Can I use frozen peaches and blueberries?

Yes, frozen or tinned fruits can be used as a substitute for fresh ones. However, make sure to thaw and drain them properly to avoid excess moisture in the cake.

→ How do I store the cake?

The cake can last for 3–4 days at room temperature if stored in a cool environment. On hot days, refrigerate it to prevent spoiling, though this may dry out the sponge.

→ Can this cake be frozen?

Absolutely! The baked cake can be frozen for up to 3 months. Allow it to cool fully, wrap it tightly in cling film, and place it in an airtight container before freezing.

→ What size cake tin should I use?

An 8-inch deep cake tin works best for this recipe. Line the bottom for easy release.

→ What toppings pair well with this cake?

This cake is delicious paired with custard, ice cream, or whipped cream. Serve it warm for an indulgent dessert experience.