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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Nectarine Cake Recipe

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This recipe for Blueberry Nectarine Cake is from Bushey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small nectarine, chopped
3/4 cup blueberries
1 tbsp. lemon juice
1 cup plus 1 tbsp. all-purpose flour
3/4 cup granulated sugar
2 tsp. grated lemon zest
1 1/2 tsp. baking powder
1/2 cup milk
2 eggs, slightly beaten
2 tbsp. plus 2 tsp. vegetable oil
Directions:
Directions:
1. Preheat oven to 375 º. Spray 8 inch round cake pan with nonstick cooking spray.
2. Combine the chopped nectarine and the blueb
erries in a medium bowl. Add the lemon juice and toss to coat the fruit; set aside.
3. In another bowl, stir together the flour, granulated sugar, lemon zest, baking powder and make well in center.
4. Pour milk, oil and eggs into dry ingredients and mix until no dry flour is visible. Pour the batter into the prepared pan and rap the pan on the counter to remove any air pockets.
5. Spoon the fruit evenly on top of the batter and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean and dry.
6.Cool the cake in the pan on a rack. When cool, run a knife around the edge of the cake to loosen it, then turn it our onto a platter. Dust the top of the cake with confectioners sugar.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr. plus cooling time.
Personal Notes:
Personal Notes:
This cake is so yummy that I usually double the recipe and use a 9x13 pan.

 

 

 

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