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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a large bowl, cream together the butter and 1/2 cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture and mix well.
- Gently fold in the peaches and blueberries.
- Spread the batter evenly into the prepared pan. Sprinkle the top with 2 tablespoons of sugar.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before cutting into squares. Serve and enjoy!
Chef’s Tips
- Make sure to use ripe peaches for the best flavor.
- Mix the batter just until combined to ensure a light, fluffy texture.
- You can add a touch of cinnamon for extra warmth in flavor.
Nutrition (per serving)
Approximate 250 calories, 4g protein, 35g carbs, 12g fat
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