A Guilt-Free Slice of Summer: Peach and Blueberry Breakfast Cake
Summer is the perfect time for fresh fruit, and what better way to enjoy it than in a delicious, wholesome cake? This peach and blueberry cake is not only bursting with flavor but also made with healthier ingredients, making it perfect for breakfast or a guilt-free treat any time of day.
Why You'll Love This Cake
This isn't your average sugary cake. It's a healthier take on a classic, packed with the goodness of whole wheat pastry flour and natural sweetness from coconut sugar. You can even swap some butter for Greek yogurt to make it even lighter.
- Fruity Goodness: Loaded with juicy peaches and sweet blueberries, it's like a little taste of summer in every bite.
- Wholesome Ingredients: Made with whole wheat pastry flour, it has a satisfying texture and is more nutritious than traditional cakes.
- Breakfast Approved: It’s a great way to start your day with a little something sweet that’s not too heavy or sugary. Pair it with your morning coffee for a delightful start.
The Joy of Baking
I've been on a real baking spree lately, and this cake has been my go-to. The combination of peaches and blueberries creates a delightful harmony of flavors, and the whole wheat pastry flour gives it a lovely, slightly nutty taste. It's the kind of cake that makes you feel good from the inside out.
Make It Your Own
Feel free to play around with the ingredients. If you don't have coconut sugar, regular sugar will work just fine. You can also use all-purpose flour instead of whole wheat, but be sure to add a little more to get the right consistency. This recipe is all about flexibility and making it fit your preferences.
Ingredients:
- 8 tablespoons salted butter
- ¾ cup coconut palm sugar (or regular sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1-2 peaches, thinly sliced
- ½ cup blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8-inch circular cake pan with parchment paper.
- In a large bowl, beat together the butter and sugar until well combined. Add the eggs and vanilla, beating until fully incorporated.
- Add the flour, baking powder, and baking soda, mixing just until combined. Pour the batter into the prepared pan.
- Arrange the peach slices in a circle on top of the batter, then sprinkle the blueberries evenly over the cake.
- Bake for 20 minutes, then check if it is done by touching the cake to see if it springs back and if it needs, continue for another 10-15 minutes more. It will be slightly under-baked, but perfect, if you take it out at 30 minutes and let it rest outside the oven.
- Remove the cake from the pan using the parchment paper and let it cool for a few minutes. Dust with powdered sugar if desired and serve warm.
Perfect for Any Occasion
This cake has become a staple in my home and has made its way to my neighbor’s homes as well. Whether it's a weekend brunch, a mid-week snack, or a simple treat, this peach and blueberry cake is always a hit.
Enjoy this slice of summer and let the vibrant flavors and wholesome ingredients bring joy to your day!