Head over to your nearest farmers market to find the fruit for this delicious recipe! Or ask your grocer to show you which produce is bought locally. It will have the best flavor and the most nutrients!
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla (or ¼ tsp almond extract, if you prefer, or a blend of both)
2 large eggs
1 1/2 cups blueberries, rinsed, picked over and drained (thaw and drain first if using frozen berries)
1 small to medium sized peach, halved, pitted, and cut into slices
1 teaspoon lemon juice
Preheat oven to 350°F. Grease and flour (or spray with Baker's Joy) a 9-inch round cake pan, then line the bottom with parchment paper. Alternatively, use a 9-inch spring form pan, and grease and flour the inside of pan.
1. In a medium-sized mixing bowl, combine 1 cup of flour with baking powder and salt; set aside.
2. Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, about a minute more.
3. Add the eggs one at a time and beat until well blended. Reduce mixer speed to low and slowly add the flour, beating until smooth, but don't over-beat. A minute should be adequate.
4. Pour the batter into the prepared cake pan.
5. Combine the berries and peaches with a teaspoon of flour and the lemon juice in a bowl. Spread the fruit mixture over the top of the cake, arranging in a pretty fashion.
6. Bake on middle rack in oven at 350°F for about an hour, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.
7. Use a butter knife to slide around the edges of the cake to loosen it from the pan. Transfer the cake to a cake plate, berry side up.
Sprinkle the cake with powdered sugar before serving, or drizzle with a powdered sugar glaze, or even with maple or blueberry syrup at breakfast. It would also be perfect with a scoop of homemade vanilla ice cream for dessert!