Blueberries and nectarines go well together, especially in this delicious cake. Although the recipe calls for Ontario fruits, they can be substituted for your liking. Here are some tips when cooking with blueberries: berries with an indigo blue colour are best tasting, especially with those that also have a strong fragrance. If using frozen blueberries, stir them in last minute, or they will bleed into the batter. However, fresh berries won't bleed unless the berries have broken skins. Nectarines should also have a strong fragrance about them.
- 1 cup (250 mL) butter, softened
- 1-3/4 cups (425 mL) granulated sugar
- 4 Ontario Eggs
- 1-1/2 tsp (7 mL) vanilla
- 2-3/4 cups (675 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 2 to 3 Ontario Nectarines, sliced
- 1 cup (250 mL) Ontario Blueberries
- Icing sugar
Line a 15-1/2 x 10-1/2 inch (39 x 26 cm) rimmed baking sheet with parchment paper.
In large bowl using electric mixer, cream butter with sugar for about one minute. Beat in eggs, one at a time, and vanilla until smooth. In medium bowl, mix together flour, baking powder and salt; beat into creamed mixture at medium speed until blended.
Spread batter into prepared baking sheet. Top with nectarine slices, pressing slightly into batter. Scatter blueberries over top.
Bake in 350°F (180°C) oven for 35 to 40 minutes or until lightly browned and tester inserted in centre comes out clean. Dust top with icing sugar.
Tip: Sprinkle top with 1/2 cup (125 mL) sliced almonds before baking.
Nutrients Per Serving
1 Serving: protein: 6 grams, fat: 17 grams, carbohydrate: 57 grams, calories: 400, fibre: 2 grams, sodium: 210 mg
Recipe and photography courtesy Foodland Ontario.