It’s blueberry season and this year my garden has been really generous. Generosity doesn’t only come from my garden but also from the birds which are not as greedy as last year… maybe there’s more sources of food elsewhere. I really wanted to post a recipe with blueberries Continue reading
Blueberry & White Peach Pancake Batter Cake
Recipe for 6-8 servings / a 22-24 cm x round cake pan
Prep time: 15-20 min
Cook time: 45-50 min
2 dl milk
1 vanilla pod
50 g sour cream
2 large eggs
50 g butter melted
225 g all purpose flour
150 g sugar
2 tsp. baking powder
1 tsp. salt
130 g blueberries
1 white peach
Heat oven at 180°C and grease a cake pan
Add the sour cream to a bowl. Incise the vanilla pod, scrape out the seeds and add them to the sour cream then mix. Now add the milk eggs and melted butter.
In another bowl place the dry ingredients: flour, sugar, baking powder and salt. If the baking powder is a little pebbly pass it though a strainer.
Add the wet ingredients to the dry ones and whisk until the dough is smooth. Use a strainer if you end up getting lumps.
Cut the peach in half and remove the pit. Cut each half into two parts and then divide each quarter into two parts.
Pour the batter in the cake pan. Sprinkle the blueberries on top and place the peach wedges in a circle.
Bake for 45-50 min. Once the top of the cake has a nice golden colour (check by inserting a toothpick in the batter and if it comes out dry it means it’s ready) remove it from the oven and wait 5-10 minutes before removing it from its mould. Dust the cake with icing sugar and serve.