Peach and Blueberry Summer Fruit Cake
Celebrate the flavors of summer with this delightful Peach and Blueberry Summer Fruit Cake. Moist layers of vanilla-infused cake are filled with fresh, juicy peaches and plump blueberries, creating a refreshing treat perfect for any occasion. Topped with a light cream cheese frosting and garnished with additional fruit, this cake is a true seasonal delight.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup, softened unsalted butter
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1 cup Milk
- 2 cups, diced fresh peaches
- 1 cup fresh blueberries
- 8 ounces, softened cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter and sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 6:
Gently fold in the diced peaches and blueberries into the batter.
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Step 7:
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 8:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 9:
In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and heavy cream until fluffy.
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Step 10:
Place one cake layer on a serving plate, spread a layer of frosting, add the second layer, and frost the top and sides.
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Step 11:
Garnish the top with additional fresh peaches and blueberries, then slice and serve.