It’s Friday, Labor Day Weekend has officially kicked off and I’ve got the easiest peach and blueberry cake! And yes, I mean very easy because if we’re having a laidback effortless late summer party, then dessert needs to be just as simple and even more delicious. If you’ve had your fill of peach pie, or can’t stand the thought of having the oven on for over an hour, than this is THE end of summer dessert you need. With fresh summer peaches still going strong, better make use of them as much as you can, however which way you can. 
Our chill late summer party menu was all about simple foods that highlight the best of this season’s flavors, and peaches and blueberries are no exception. When I think summer, I automatically think of peaches and summers in Portugal picking them right off the trees. This cake is a nod to Portugal. The fruit layer is moist, while the bottom is soft, crumbly and a comforting delicious. It reminded us so much of the simple cakes our grandmothers and their mothers would bake. 
It’s a pretty basic cake recipe, but instead used half whole wheat flour and raw turbinado sugar for a healthier take. I love using whole wheat flours in my baked good because it adds a nice subtle nutty flavor, which pairs lovely with the sweet baked peaches and blueberries. 
Even if you don’t like peaches, which I can’t see why you wouldn’t, you can easily swap in your favorite summer fruits – nectarines and cherries, apricots and plums, even strawberries and figs. And as if this cake couldn’t get better, for all you fall lovers, it easily transitions into a cozy fall cake when made with apples and cinnamon. 
I mean, how can you not love a cake this foolproof; it’s simply cake and fresh seasonal fruit. To me it’s what a pure rustic summer should taste like. Perfect for a an effortless summer dinner party, a big Labor Day bash or just a quiet picnic on the beach. However way you enjoy it, make sure it allows you to just be present and enjoy these last fleeting days of summer.
- 4 tablespoons - Unsalted Butter {room temperature}
- ¾ cup - Raw Turbinado Sugar, plus more for sprinkling
- 1 large - Egg
- ½ cup - Whole Milk
- ½ cup - All Purpose Flour
- ½ cup - Whole Wheat Flour
- ½ teaspoon - Baking Powder
- ½ teaspoon - Baking Soda
- ½ teaspoon - Salt
- 3 medium - Peaches {peeled & thinly sliced - replace with any stone fruit}
- 1/2 cup - Blueberries
- Preheat your oven to 375 *F and spray, or butter, a 9" round cake pan or baking dish.
- In the bowl of an electric mixer beat the butter and sugar until light and fluffy {about 3 to 4 minutes}. In a small bowl, whisk together the dry ingredients. Add the egg into the butter sugar mixture, and beat until well combined. Add the flour mixture into the mixer, alternating with milk, beginning and ending with the dry ingredients. Scrape down the side of the bowl as needed.
- Spread the batter evenly into your prepared pan. Arrange the sliced peaches over the top of the batter in a spiral-like shape, then sprinkle the blueberries atop. Finish with a generous sprinkling of the raw sugar.
- Bake the cake until lightly golden and inserted toothpick comes out clean {about 35 to 40 minutes}. Cool about 20 minutes before serving..
- This cake can stored, wrapped in plastic and refrigerated up to 3 days.
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