This delightful Peach and Blueberry Crumble Cake combines the sweetness of peaches and blueberries with a buttery crumble topping, perfect for any occasion.
Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a bowl, mix the flour, brown sugar, and cinnamon for the crumble topping. Add the cold butter and mix until crumbly.
Use your fingers or a pastry cutter to achieve a crumbly texture.
In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract and milk. Gradually add the flour, mixing until just combined.
Avoid overmixing to keep the cake tender.
Spread the batter evenly into the prepared pan. Arrange the peach slices and blueberries on top.
Distribute the fruit evenly for consistent flavor in every slice.
Sprinkle the crumble topping over the fruit layer.
Press the crumble lightly to ensure it adheres to the fruit.
Bake in the preheated oven for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Check the cake at the 40-minute mark to prevent overbaking.
Allow the cake to cool before slicing and serving. Enjoy your Peach and Blueberry Crumble Cake!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
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