Blueberry Peach Sour Cream Cake
Blueberry Peach Sour Cream Cake is a delightful dessert that beautifully bridges the flavors of summer and fall. Bursting with juicy blueberries and sweet peaches, this cake is moist and tender thanks to the addition of sour cream. Perfect for brunches, picnics, or cozy coffee breaks, it’s both visually stunning and deliciously satisfying. The vibrant fruit topping not only enhances its appearance but also adds a touch of natural sweetness, making it a crowd-pleaser for any occasion. Whip up this easy recipe and impress your family and friends with a treat that’s as pleasing to the eye as it is to the palate.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsalted butter
- 1 1/3 cups sugar
- 2/3 cup sour cream
- 3/4 cup blueberries
- 2 or 3 ripe peaches
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp vanilla extract
- 3 eggs
- 3 tbsp or 4 turbinado sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a springform pan.
- Sift together flour, baking powder, and baking soda in a bowl; set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add vanilla.
- Beat in eggs one at a time until fully combined.
- Gradually fold in dry ingredients alternately with sour cream until just combined.
- Spread batter into the pan, top with peach slices and blueberries, then sprinkle with turbinado sugar.
- Bake for about one hour, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes before removing and let cool completely on a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://weeknightdish.com/blueberry-peach-sour-cream-cake/