This blueberry peach breakfast cake is so good that I usually double it and put it in a 13×9 pan. It’s wonderful fresh out of the oven, but it’s just as good the next day. It makes a nice quick breakfast on a busy morning or a nice summer dessert.
1 stick butter
1-1/2 cups all-purpose flour (you can sub half whole wheat pastry flour if you want a more wholesome treat)
1 cup sugar (It was so sweet the first time I made it that I reduced the sugar, but you can use more if you wish.)
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups whole milk
3 cups sliced fresh peaches
1 cup blueberries
Preheat oven to 350ºF.
Place butter in an 13×9-inch casserole dish and put in the oven until butter is melted. Then remove from the oven. (Don’t let it burn, not that I’d know anything about that…)
In a medium-sized bowl, mix together the dry ingredients. Then whisk in the milk until smooth.
Pour batter over melted butter, then spread the cut fruit over batter.
Bake until the top is golden brown and bubbly, about 50-60 minutes.
Serve warm or room temp. Refrigerate the leftovers.
I wish I had pictures, but it disappears so fast I’ve never had the chance.