{"id":31302,"date":"2024-08-11T08:00:12","date_gmt":"2024-08-11T07:00:12","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31302"},"modified":"2024-08-06T10:02:11","modified_gmt":"2024-08-06T09:02:11","slug":"peach-blueberry-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/08\/11\/peach-blueberry-cake\/","title":{"rendered":"Peach Blueberry Cake!"},"content":{"rendered":"

A deliciously sweet and simple peach and blueberry cake with a simple vanilla sponge, topped with fresh peach slices and blueberries <\/h2>\n

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One tin bakes<\/h3>\n

There has been a rise in the need and want for bakes in one tin, and I am totally here for it. Quite a few bakes come under this umbrella if you count bakes such as brownies, blondies, cookie bars and then also desserts – but sometimes, I know you all want something a little different. <\/p>\n

A lot of my cake recipes have a couple of tiers to them, and decoration that always makes them quite the show stopper, but this cake is a rarity in the fact that I really did want it to be super simple, but utterly full of flavour such as my berry bakewell cake<\/a> – the simplicity is why it is so very popular. <\/p>\n

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Peach bakes<\/h3>\n

I have such an adoration for anything flavoured peach, and I definitely do not use it enough in recipes. There is something about a peach, when it’s right in the middle of the season when it’s so juicy and packed full of flavour that it’s a crime not to use it. <\/p>\n

I’ve used peaches in my peaches and cream cake<\/a> before, as well as my peach crumble<\/a> recipe, and I adore both. They, typically, have been made with tinned peaches as I often make them when peaches aren’t as much in season, and you can also use tinned peaches for this bit too. <\/p>\n

I used flat peaches in the photographs and video of this bake as I have an entire bunch of them, and I also adore them – they’re slightly different in colour and shape but a regular peach, a tinned peach, a frozen peach and even a nectarine or similar will work well in this recipe. <\/p>\n

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Blueberry bakes<\/h3>\n

Now when it comes to blueberries, I have done a lot more. I adore baking with blueberries as they just bring out so much flavour when baked, and they also look really beautiful. My Lemon Blueberry Tart<\/a> is my most recent blueberry recipe before this beauty and I just love it – the swirls of the blueberries in the tart are amazing. <\/p>\n

I do tend to pair my blueberry flavours with lemon, and that’s because it’s one of my favourite flavour combinations in the world – it’s zingy and fresh. However, the pairing of peach and blueberry together is SO GOOD. I can’t cope with how well they go together. <\/p>\n

Just liked the peach where you can use a frozen peach, you can also use frozen blueberries for this is you want, but I love to use fresh personally, especially when they are also in season. <\/p>\n

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The sponge<\/h3>\n

When it comes to the sponge for this cake, I swapped it up a little bit to make sure that it’s super moist and utterly delicious. <\/p>\n