Peach and Blueberry Cream Cake

The Cake Slice Baker's crew had a tie.  Fresh Strawberry Cake with White Chocolate Chips along with Lime Chiffon Cake were the June cake winners. 
I chose the Strawberry Cake to bake and this is what happened...
...a good outcome indeed!  A fresh, moist and fluffy cake. I think this could easily be adjusted to fit any in-season fruit you desire to use. 

Peach and Blueberry Cream Cake
Print recipe here
2 large eggs
½ C sour cream
1 lemon, zested
1 tsp pure vanilla extract
1 tsp pure almond extract
1½ C whole wheat pastry flour, divided
1½ tsp aluminum free baking powder
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
¼ C (4TB or half a stick) unsalted butter, softened
1 C whole cane sugar (aka sucanat or rapadura)
½ C peaches, diced
½ C blueberries

1. Preheat the oven to 350 degrees F.  Grease an 8 inch square glass baking dish and set aside.

2. Whisk together the eggs, sour cream, lemon zest, vanilla and almond extracts in small bowl, set aside.

3.  Measure out the fruit and place into a small bowl.  Add ¼ cup of the flour and stir to coat, set aside.

4. Combine 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl, set aside.

5. Whip the butter and sugar in a large mixing bowl with an electric mixer for 3 minutes, until fluffy. Pour and mix the egg mixture into the bowl in a slow stream until fully incorporated.

6. Add ½ of the flour mixture and mix, add the last ½ of flour mixture and mix until the dough is completely wet throughout with no traces of dry flour.  Fold in the fruit with a spatula, then scrape down into the glass baking dish.

7. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean with a few crumbs remaining.  Let the cake cool in the pan for about 5 minutes, you can then invert onto a serving platter and cut to serve.

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and        

Very Blueberry Lemonade

If life doles out a bunch of lemons...give them a good squeeze!

Wow yourself and guests with this simple, little time needed recipe.  Perfect for any Father's Day BBQ's you may have planning and utilizing the fresh berries you have growing or fresh pick on your counter right now.  You can really do this last minute or way ahead of time, I suggest last minute unless you make extra otherwise it may not make it to your planned destination. 

Blueberries are full of anti oxidants to fight off free radical damage to our skin, including great fiber and high amounts of Vitamin C to support a healthy immune system, not to mention fighting off those allergies!  Lemon regulates the pH in our body and aids digestion, heartburn, high blood pressure and flushes your blood of impurities.  Also packs another punch of Vitamin C to help toss those itchy eyes and stuffy heads to the way side.  Fight your seasonal allergies a step further by sweetening with raw honey, the latest research proves how well it does to combat respiratory symptoms!

Planning a Father's Day BBQ?  Here are some dishes that may be on my table:
Sweet and Sassy Beans and Grilled Green Beans- beans great in the slow cooker too, green beans are a weekly thing here!
Greek Chicken and Greek Roasted Potatoes - still a fave chicken marinade.
Green Goddess Dressing- THE dip for meats, veggie trays and baked potatoes.
Giardiniera- perfect for Father's Day as it is my husband and dad's faves, PS- this is a make ahead.
Diner Style Pancakes with Fresh Berry Syrup and Homemade Breakfast Sausage- breakfast in bed?

Very Blueberry Lemonade
Print recipe here
1 C lemon juice= 6-8 lemons, freshly squeezed
1 C fresh or frozen blueberries
1 C raw cane sugar, ½ C raw honey or 1 tsp stevia
6-8 C water
ice

1. Combine lemons, blueberries and sugar into a blender, bullet or immersion style. Blend until blueberries are as liquefied as possible (Vita-mix owners bragging rights inserted here...I do not have current bragging rights).

2. Pour blended creation into a pitcher, place desired ice into pitcher, fill with 6-8 cups water until desired taste and size of your container.

3. Fill a glass with ice, to make pretty add lemon slices and a few blueberries to the glass. Fill with Very Blueberry Lemonade and enjoy on a beautiful, hot, sunny day.

Note:  Feel free to sub in any berries for the blueberries with equal success!  Easily double this recipe to fit into a sun tea gallon size glass container. 



Today's recipes where brought to you by, inspired or adapted from:  Saved by the Egg Timer: Original