Peach Blueberry Bread

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.



August is the best time for peaches. They are really at their prime and the really ripe ones don't cling to their pits making them perfect for all sorts of baking. Wilson Farm had an abundance of beautiful peaches as well as locally grown blueberries so I decided to combine the two into a bread. What better way to celebrate August?

Ingredients:

1/2 cup of sour cream
2 eggs
2 teaspoons of vanilla

10 tablespoons of butter mostly melted and cooled

2 cups of flour
1/2 cup of sugar
1 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of salt

1 cup of blueberries
3 ripe peaches, peeled, pitted and chopped





Preheat oven to 350 degrees. Combine wet ingredients in one bowl and dry ingredients in another. Then mix them together and careful fold in the fruit.


Add to a greased loaf pan and bake in the oven for 45 minutes or until lightly golden. Let cool. Serve at room temperature. Enjoy!

2 comments:

Julie said...

I like cake very much. But I never had a blueberry cake yet..So I really wanna try this one. Thanks for the share.

Sadie said...

Good fruit combination, fresh fruit is a must. I also added a streusel topping which made it just that much better.

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