Print

Blueberry Peach Sour Cream Cake

Blueberry Peach Sour Cream Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Blueberry Peach Sour Cream Cake is a delightful dessert that perfectly captures the essence of summer and early fall. This moist cake features a tender crumb infused with rich sour cream, complemented by juicy peaches and vibrant blueberries. As you take your first bite, the harmonious blend of flavors dances on your palate, creating a sweet experience that’s perfect for sharing at gatherings or enjoying with family. This recipe is not only easy to follow but also allows for creativity—experiment with seasonal fruits or add a sprinkle of cinnamon for an extra touch. Get ready to impress everyone with this comforting and flavorful cake!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 cup unsalted butter (softened)
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs (room temperature)
  • 2/3 cup sour cream
  • 3/4 cup fresh blueberries (or frozen)
  • 2 or 3 ripe peaches (sliced)
  • Optional: 3 tablespoons turbinado sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a springform pan.
  2. In a large bowl, sift together flour, baking powder, and baking soda.
  3. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  4. Alternate adding dry ingredients and sour cream to the butter mixture; mix until just combined.
  5. Gently fold in blueberries and peach slices.
  6. Pour batter into prepared pan, smoothing the top. Sprinkle turbinado sugar on top if desired.
  7. Bake for about 60 minutes or until a toothpick comes out clean from the center.
  8. Cool in the pan for 15 minutes before removing sides; let cool completely on a wire rack.

Nutrition

Find it online: https://chopandcooktips.com/blueberry-peach-sour-cream-cake/