This cheerful cake combines juicy blueberries and sweet peaches with creamy sour cream. It’s moist, fruity, and perfect for summer gatherings or a cozy afternoon treat!
I love how easy it is to whip this cake up. Just mix, bake, and enjoy the yummy smells wafting through the house. It’s a slice of sunshine on a plate! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake, giving it structure. If you’re looking for gluten-free options, you can use a gluten-free baking blend instead. I love how it still turns out fluffy!
Sour Cream: It keeps the cake moist and adds a slight tang. If you’re out, plain yogurt works great as a substitute. I’ve done this before, and it’s just as tasty!
Fresh Blueberries and Peaches: Fresh fruit makes this cake stand out! If you can’t find fresh ones, frozen berries can be used for the blueberries. Just let them thaw a bit before adding. Canned peaches could also work; just drain them well.
Butter: Unsalted butter helps control the salt in the recipe. You can use margarine or a dairy-free butter alternative if you prefer a non-dairy option, but taste and texture might vary slightly.
How Do I Ensure My Cake is Moist and Fluffy?
To achieve a moist and fluffy cake, follow these tips!
- Make sure your butter is softened but not melted to ensure it incorporates well with sugar.
- Don’t overmix the batter after adding the flour, as this can lead to a dense cake.
- Keep an eye on the baking time, as every oven is different. Start checking for doneness at 45 minutes.
Using room temperature ingredients can also help. It promotes even mixing and a better rise. You’ll be rewarded with a deliciously soft cake!
Easy Blueberry Peach Sour Cream Cake for Summer
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- 1 cup fresh peaches, sliced (about 1 medium peach)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 45-50 minutes to bake. After baking, let it cool for about 10-15 minutes before serving. So, set aside about an hour and a half to enjoy the whole process and indulge in this fruity treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Begin by preheating your oven to 350°F (175°C). Next, grease and flour an 8-inch round cake pan, or simply line the bottom with parchment paper to make removing the cake easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your cake rises beautifully and has the perfect texture. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until it becomes light and fluffy. This usually takes about 2-3 minutes. It adds a nice volume to your cake!
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the butter mixture. Make sure to beat well after each addition. Lastly, stir in the vanilla extract for that extra flavor boost!
5. Combine Dry Ingredients and Sour Cream:
Now it’s time to bring it all together! Alternately add the dry flour mixture and the sour cream to the butter mixture by starting and ending with the flour. Mix gently until just combined. Be careful not to overmix; a few lumps are okay!
6. Fold in the Blueberries:
Gently fold in half of the fresh blueberries into the batter. This helps distribute the tasty berries evenly throughout the cake.
7. Pour the Batter into the Pan:
Pour the batter into your prepared cake pan and smooth the top with a spatula to ensure an even bake.
8. Add the Peaches and Remaining Blueberries:
Arrange the peach slices evenly on top of the batter. Then, scatter the rest of the blueberries over the peaches for that colorful look and delicious bursts of flavor.
9. Bake the Cake:
Place the cake in the oven and bake for about 45-50 minutes. It’s ready when a toothpick inserted into the center comes out clean, and the edges are golden brown.
10. Cool and Remove:
Once baked, let the cake cool in the pan for 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely. This helps avoid sogginess at the bottom!
11. Dust and Serve:
For a lovely finishing touch, you can dust the cooled cake with powdered sugar before serving. Enjoy your delightful dessert!
Now you have a tender, moist summer cake bursting with fresh blueberries and juicy peaches. Perfect for gatherings or a sunny afternoon treat!
FAQ for Easy Blueberry Peach Sour Cream Cake
Can I Use Frozen Fruit Instead of Fresh?
Absolutely! Frozen blueberries can be used directly in the recipe without thawing. Just make sure to gently fold them in to prevent excess juice from coloring the batter. If using frozen peaches, thaw and drain them before adding to avoid a soggy cake.
How Can I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for a longer shelf life, up to a week. Just remember to let it come to room temperature before serving for the best flavor and texture.
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for proper texture. The cake will still turn out deliciously fluffy!
What Toppings or Variations Can I Try?
Feel free to get creative! You can add a sprinkle of cinnamon or nutmeg to the batter for extra flavor, or drizzle a simple glaze made of powdered sugar and milk on top after baking. A scoop of vanilla ice cream pairs wonderfully as a topping too!
