Peach Blueberry Cake!

Ingredients

• 125 g unsalted butter
• 200 g caster sugar
• 1 tsp vanilla extract
• 3 medium eggs
• 200 g self raising flour
• 125 ml natural yoghurt
• 2-3 sliced peaches
• 150 g blueberries
• 1-2 tbsp granulated sugar

Instructions

• Preheat the oven to 180ºc/160ºc fan and line a deep 8” cake tin on the bottom 
• Beat the butter and sugar together, and then add the eggs and vanilla and mix
• Add the flour, and the yoghurt and mix again
• Pour the cake mix into the tin 
• Decorate the top with the slices of peach, and blueberries 
• Sprinkle over granulated sugar 
• Bake for 45-50 minutes 
• Remove from the tin carefully after 30 minutes and either cool fully or enjoy warm still with custard 

Notes

• This cake will last for 3-4+ days at room temperature on a cooler day (in the fridge if it’s boiling hot, but this may dry out the sponge) 
• You can freeze the baked cake for 3+ months 
• Fresh peaches/blueberries work, but you can use frozen or tinned as well.
• I serve mine with a healthy portion of custard, but warm with a little ice cream or cream is also wonderful
• I use this 8″ cake tin for this recipe