Nectarines are cheap this week at my local supermarket, so with my latest groceries I took some home. My freezer is full of blueberries I’ve been picking in the past weeks. Nectarines and blueberries are a nice combination in a cake, I thought. So I decided to try and use my mom’s trusted recipe for fruit cakes with these two. The outcome’s a very light and moist cake, perfect with juicy fruits like fresh strawberries. With strawberries is actually how my mom always prepares this cake, and usually she makes it in a muffin pan, so that it comes in the form of cupcakes! Apart from changing the fruits, I decided I’d also change the shape of the cake, so I made it in a loaf pan.
The outcome was the light and moist cake I remembered from back home, but with different fruits. Nectarines and blueberries pair very well together, as the former are very sweet and the latter are more sour. Besides, these two fruits create a very interesting colour combination when the cake is sliced, and this convinced me even more strongly that it had been a good choice indeed to use a loaf pan.
This cake’s only real sin is the sugar, because it’s pretty simple and features a lot of fruit. It works well as healthy breakfast, excellent afternoon sweet break or even after dinner treat. And it features no milk.
Nectarine and blueberry cake (serves 6-8)
- 2 eggs
- 150 g sugar
- 100 ml vegetable oil
- 130 g flour
- 1 1/2 tsp baking powder
- zest from 1 lemon, grated
- 1 nectarine, cut in small pieces
- 1/2 cup blueberries
Beat the eggs with the sugar for about 5 minutes at medium speed, then add the oil (I used canola oil) and the lemon zest. Set the mixer aside. With a rubber spatula fold in the flour and baking powder, sifted. Add the pieces of nectarine, combine well. Last, add the blueberries. Quickly mix them in but be careful to not overmix in order to prevent the blueberries from releasing their juice and turning the whole cake purple. I used frozen blueberries, so they were a little more resistant to the mixing motion, but in any case it’s good not to overmix when adding a very soft and staining fruit like blueberries. Transfer the batter into a loaf pan, optionally sprinkle the top with some extra sugar, and bake for about 35 minutes at 170°C.
Fresh fruits may tend to sink to the bottom, so it is quite normal to find the bottom of this cake very coloured and possibly more interesting than the top. So despite sprinkling the top with sugar before putting the cake into the oven in order to achieve a nice sweet crust, when I flipped it to let it cool I realized it was actually prettier upside down and kept it like that.
Can’t wait for round 2 tomorrow at breakfast, along with my morning coffee!