This blueberry and nectarine cake is the perfect way to celebrate the end of Summer. One last hurrah for the sweet and juicy summer fruits before we give way to apples, blackberries and pears.
The other day I was walking home listening to my current favourite true crime podcast (shout out to my fellow Murderinos) when my mind started to wander away from what Karen and Georgia were chatting about that week and onto fruit. More specifically peaches and nectarines. I started wondering that if I were to go home and eat one big old peach and one big old nectarine would it count as two portions of fruit or just one, because in my mind a peach is just a nectarine with a fuzzy coat on. Seriously though, would that count as two? My mind goes to weird places!
Regardless of whether or not I think peaches and nectarines are one and the same, they’re both bloody delicious on the inside and that’s what counts. You know what makes a nectarine even more delicious? Pairing it with some ripe and plump blueberries and whacking them on a fluffy sponge cake. You knows it girlfriend!
I mean, you could use peaches too, if you like. Or any fruit you have lying around. This cake aint fussy. In fact, I’m itching to give it a whirl with a few chopped up apples and a scattering of blackberries. Hi Autumn! Just make sure you serve it up with a freshly brewed pot of tea and a scoop of whipped cream. That’s an order.Print
This blueberry and nectarine cake is the perfect way to celebrate the end of summer.
- 2 large nectarines, halved and cut into wedges
- 100g blueberries
- 250g butter, at room temperature
- 350g caster sugar
- 2 tsp vanilla extract
- 4 large free range eggs
- 2 tbsp lemon zest
- 350g plain flour
- 2 tsp baking powder
- Preheat the oven to 175C. Grease a 9″ cake tin and line the bottom with baking parchment.
- In the bowl of an electric mixer beat together the butter, vanilla and caster sugar until pale and creamy. Add the eggs, one at a time beating well between each addition.
- Fold in the flour, baking powder and lemon zest. Spoon the mixture into the prepared cake tin and level the top with a spoon. Tumble the nectarines and blueberries on top of the cake and lightly press them into the batter.
- Bake in the preheated oven for 1 hour, or until a tester inserted into the middle of the cake comes out clean. Make sure not to poke straight through a piece of fruit as they will be sticky. Allow to cool in the tin then remove to a cake stand.
- Serve with creme fraiche and more berries.
You can use pretty much any fruit for this cake so it’s perfectly adaptable for the seasons. I can’t wait to try it with apples and blackberries come Autumn.