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Nectarine Blueberry Cake

With all of the summer fruit flooding our counter tops and the refrigerator all at once, we’ve been busy freezing and jamming! However, we don’t want to forget to enjoy some of that delicious fruit right now, while it’s in season.

This recipe was requested by a long-time customer who remembered it from a July 2010 newsletter.


Cake Ingredients:

1 cup butter, softened

1 cup organic cane sugar

3 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

2 large nectarines, coarsely chopped

2 cups fresh blueberries

Garnishes: sliced nectarines, fresh blueberries, lemon rind


Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Add vanilla, beating just until blended.

Sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture; beat batter at low speed just until blended. Gently fold in nectarines and blueberries. Pour batter into 2 greased and floured 8-inch round cake pans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.


Frosting Ingredients:

1/2 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

3 tablespoons milk

1 teaspoon grated lemon rind

1 teaspoon vanilla extract


Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, alternately with milk, beginning and ending with powdered sugar. Beat at low speed until blended after each addition. Stir in grated lemon rind and vanilla.

Spread 1/2 cup Cream Cheese Frosting evenly on top of one cake layer; top with remaining cake layer. Spread remaining Cream Cheese Frosting over top and sides of cake. Garnish, if desired.

Adapted from original recipe by Pat Vennest, Seattle, Washington, Coastal Living, September 2006