Nectarine & Blueberry Cake.....oh my!

What is a nectarine anyway?
Is it just a peach without the fuzz?

It is to me.

This is the best summer cake, and before you ask, yes, I guess you can substitute a peach for the nectarine.

This cake is a combination of Nigel Slater's peach cake from his book RIPE and an old Gourmet magazine recipe I saved for a Nectarine Golden Cake.

I added in blueberries and orange zest because it was what I felt like doing.

This cake is the perfect summer breakfast cake, not too sweet, but oh so good.

The next time, I will add sliced almonds to the top for some fancy crunch.

I'm in love.

Nectarine Blueberry Cake:

3/4 cup of all purpose flour
1/4 cup almond meal (or ground almonds)
2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) of butter, softened
a little under 1 cup of sugar (3/4 - 1 cup, depending on how sweet you like it)
2 large eggs
zest of an orange
1 tsp vanilla extract
1/8 tsp almond extract
1 ripe nectarine, skin on, pitted and diced
1/4 cup of blueberries
1/4 cup of milk
turbinado (raw) sugar for the top

Mix the dry ingredients together and put aside.

In a large bowl, mix the eggs, butter, sugar and extracts together.

Add the wet ingredients into the dry ingredients (rocket science here) and mix to form a nice batter.

Gently fold in the fruit and add the milk last.

Spoon the batter into a buttered 9" springform pan and sprinkle about 2 tbsp of raw sugar on top.

Bake 45-50 minutes in a 350F oven.

Let cool completely in the cake tin before removing the sides.

Serve with whipped cream, ice cream or naked.

LOVED.