Fresh Blueberry Peach Cake

Name: Kue Persik Blueberry Segar
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 8 tablespoons salted butter; 3/4 cup coconut palm sugar (or regular sugar); 2 eggs; 1 teaspoon vanilla; 1 1/4 cup whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 -2 peaches, thinly sliced; 1/2 cup blueberries

Blueberry Peach Cake recipe uses simple ingredients, is whole wheat, and has a STUNNING presentation. YUM!

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

8 tablespoons salted butter
3/4 cup coconut palm sugar (or regular sugar)
2 eggs
1 teaspoon vanilla
1 1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 -2 peaches, thinly sliced
1/2 cup blueberries

Steps

Preheat the oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper.
Beat the butter and sugar together until combined. Add the eggs and vanilla – beat until eggs are well incorporated.
Add the flour, baking powder, and baking soda. Stir or mix just until combined. Transfer batter to the prepared pan and spread evenly.
Arrange the peach slices in a circle on top of the batter. Arrange the blueberries over the top of the cake. Sprinkle the top with turbinado sugar.
Bake for 20 minutes. It probably won’t be done yet, but better to check it early. 🙂 Bake for another 10-15 minutes until the cake springs back when touched. Remove from the oven, lift the cake out of the pan using the parchment paper, and cool for a few minutes. Sprinkle with powdered sugar, slice, and serve!