Buttermilk cake with peach & blueberries

Name: Buttermilk cake with peach & blueberries
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 250 g soft butter/margarine; 250 g Sugar; 4 Eggs (Gr. M); 400 g Flour; 2 TEASPOONS Baking Powder; 1/8 l Buttermilk; 7-10 Tbsp Fat and flour; 1 can(s) (850 ml) Peaches; 250 g Blueberries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

250 g soft butter/margarine
250 g Sugar
4 Eggs (Gr. M)
400 g Flour
2 TEASPOONS Baking Powder
1/8 l Buttermilk
7-10 Tbsp Fat and flour
1 can(s) (850 ml) Peaches
250 g Blueberries

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough alternating with buttermilk
2
Grease a fat pan (approx. 32 x 39 cm) and dust with flour. Spread dough on it. Drain the peaches and cut in half. Sort blueberries, wash and drain. Spread peaches and blueberries on the dough
3
Bake the cake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 30-40 minutes. Let it cool down. Serve with sour cream or whipped cream