Cake of the Day: Fresh Blueberry Peach Cake
Photo: Lindsay Ostrom
Who says you can’t have cake for breakfast? Today’s cake is just that, a breakfast treat that highlights summer fruit with fresh organic peaches and sweet blueberries. It also uses healthier baking ingredients; coconut sugar is swapped for white sugar and whole wheat flour for white flour. The recipe belongs to Bjork and Lindsay Ostrom, the husband-and-wife duo behind the popular food blog Pinch of Yum in St. Paul, Minn. It’s a great site for inspiration, with colorful recipes that are quick and easy to make.
As for this cake, it’s proven to be a hit on and off the blog. “This peachy cake has made its way round the neighborhood – to our neighbors with kids, to our single neighbor next door, to our dinner guests a few nights ago, and back around to my mouth again for breakfast times infinity,” Lindsay writes. “ IT KNOWS NO BOUNDS.”
She takes a circular 8-inch pan, lines it with parchment paper, and fills it with a batter made of eggs, butter, coconut sugar, vanilla, and baking powder. She arranges peach slices and blueberries over the top and sprinkles everything with turbinado sugar. After It bakes in the oven for about 30 minutes, the cake cools and gets a dusting of powdered sugar.
“The finished blueberry peach cake reminded me of a light bran muffin (weird unless you love bran muffins, which I most definitely do) because of the whole wheat and the depth in the sweetness of the coconut sugar,” Lindsay says.
Get the recipe: Fresh Blueberry Peach Cake
Photo: Lindsay Ostrom
More breakfast cakes to jump out of bed for:
Blueberry Lemon Pound Cake by Grandbaby Cakes
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