Fresh Blueberry Peach Cake

The texture of this cake as written is different than a traditional cake – it’s almost more like a cornbread or a bran muffin because of the whole wheat pastry flour. Be careful not to overbake as it can start to dry out – I like to leave it just barely underbaked (about 30 minutes) and then allow it to finish cooking as it rests on the counter.

Swap 4 tablespoons of butter for Greek yogurt to make this a feel-good breakfast cake!

Swap other sugars and all purpose flour – should work fine (I’ve made several variations of this recipe with different flours and sugars and they all do fine). I would increase the amount of flour to 1 1/2 cups if using regular all purpose flour.

Cover the top as completely as possible with the thin peach slices. The thinner slices sit nicely on top and the more you cover it, the less the batter will rise up in between the fruit pieces.