For the Cake:
- 2 cups sifted flour
- 1/3 cup sugar
- 1 egg slightly beaten*
- 3 tsp baking powder
- 1/2 cup butter*
- 1/4 tsp lemon rind*
- 1/2 tsp salt
- 1/3 cup milk*
- 1 cup fresh blueberries*
For the Fruit and Cream Layer:
- 6 cups fresh peaches*
- 1 cup heavy cream*
- 1 cup sugar
- 1 tsp vanilla
- 1 cup fresh blueberries*
Directions
- Preheat oven to 450*F
- Sift flour, baking powder and sugar in a large bowl, cut in butter until crumbs form.
- Add milk, egg and rind, mix lightly, but thoroughly. Stir in blueberries.
- Form into 2 balls and press gently into two greased 8 inch layer cake pans.
- Bake for 12-15 minutes or until brown. Turn cakes out of pans, cool 5-10 minutes.
For the Fruit & Cream Layer:
- While the cakes are baking, peel and slice peaches into a large bowl. Sprinkle with sugar and add blueberries. Let stand at room temperature.
- Whip cream with vanilla until soft peaks form, chill.
Putting it Together:
- After cakes have cooled, spread 1/3 of the whipped cream on 1 layer of cake. Top with 2/3 of the peaches and blueberries and syrup from sugared fruit.
- Top with another 1/3 of the whipped cream and add top layer of cake. Spread with remaining cream, then the remaining fruit.
Makes 8 servings.
*Items available at Belltown
