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Blueberry and Nectarine Cake


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 


  1. Preheat the oven to 175C.  Grease a 9″ cake tin and line the bottom with baking parchment. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.