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.