Blueberry Peach Sour Cream Cake. A marriage of great seasonal flavours! A summer into fall recipe taking advantage of seasonal fruits when they are both available.
Our friend Barb Greene had been out blueberry picking, getting those first ripe, wild Newfoundland berries of the season, and was kind enough to drop some of her foraged bounty off at our house for us to enjoy. I placed them on the counter next to the last few juicy Ontario peaches in a 5 pound basket I had bought a day or so earlier.
I can’t tell you how many peaches go thorough this house in August. We just love them. Looking at both seasonal fruits on the counter I thought of marrying them together into one cake.
I then laughed to myself because so many Newfoundlanders married folks from southern Ontario, in the 60’s and 70’s particularly, when so many young people from here moved to the industrial centers of southern Ontario.
Newfoundland blueberries and Ontario peaches seemed a natural combination, so I decided to break out an old standby sour cream coffee cake recipe and top it with a combination of peaches and blueberries. We loved it here and I brought some to a marketing meeting at Breakwater Books for my second cookbook, where they too gave a big thumbs up to the recipe.
It was so good, I think this Ontario Newfoundland “wedding cake” may just become a seasonal tradition around here as summer wanes into fall.
Like this Blueberry Peach Sour Cream Cake recipe?
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- 2 cups flour
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 cup butter
- 1 1/3 cups sugar
- 2 tsp vanilla extract
- 3 eggs
- 2/3 cup sour cream
- 3/4 cup blueberries
- 2 or 3 peaches unpeeled, sliced. Enough to cover the surface of the cake.
- 3 tbsp or 4 turbinado sugar ) or demerara or brown sugar (optional
Grease and flour a 9 or 10 inch spring form pan and line the bottom with parchment paper if you like, for easier release. Preheat oven to 350 degrees F.
Sift together the flour, baking soda and baking powder and set aside.
Cream together the butter and sugar well. Add the vanilla extract.
Beat in the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the sour cream. I do this on low speed in my mixer.
Always begin and end with the dry ingredients when adding them alternately. I generally add the dry ingredients in 3 portions and the sour cream in 2 portions.
Spread the batter evenly into the prepared spring form pan. Arrange the peach slices so that they cover the surface and then sprinkle on the blueberries between the peach slices.
Sprinkle the sugar over the top of the cake and bake for approximately 1 hour. Deeper pans may take an additional 10 minutes or more. When a wooden toothpick inserted into the center of the cake comes out clean it is done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
Cool the cake in the pan for about 15 minutes before removing the sides of the spring form pan and cooling the cake completely on a wire rack. If serving for brunch, I like to serve it warm, after at least a half hour out of the oven.
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