Blueberry and peach cake

Name: Blueberry and peach cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 250 g Sugar; 4 Eggs (size M); 125 ml Buttermilk; 400 g Flour; 3/4 package Baking Powder; 1 can(s) (850 ml; 500 g of extractable weight) Peaches; 250 g Blueberries; 250 g Schmand; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
250 g Sugar
4 Eggs (size M)
125 ml Buttermilk
400 g Flour
3/4 package Baking Powder
1 can(s) (850 ml; 500 g of extractable weight) Peaches
250 g Blueberries
250 g Schmand
7-10 Tbsp Fat and flour

Directions

1
Cream fat and sugar. Add the eggs bit by bit. Stir in buttermilk. Mix flour and baking powder, sieve onto the fat-egg mixture and fold in. Grease baking tray and dust with flour. Add the dough and smooth it down.
2
Drain the peaches. Spread the peaches and blueberries on the dough. Bake the cake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Let cool and cut into 12 pieces. Stir the sour cream until smooth and serve with the cake. Results in approx. 12 pieces