Peach blueberry buttermilk cake

A short note this time.  We're remembering 15 years ago today.  Peace be to all mankind.

As Steve and I have been anticipating our departure for France on September 12, we've had an eye toward using up ingredients and leftovers in our fridge.

I happened to have some roasted peaches and buttermilk on hand, so for the Labor Day holiday last weekend I made a peach blueberry buttermilk cake.  Summer fruits are still available at the Fulton Market, and one simply can't ignore that fact!

Here’s the base recipe PDF - I used buttermilk instead of crème fraîche and used a combo of blueberries and peaches rather than blue/blackberries. When using fresh peaches, slice and pat dry to reduce some of the moisture. At the end of baking I drizzled caramel over the top and placed back in the oven 3-4 minutes to set it.

Enough said. Happy baking!

More coming soon once we reach France - first stop Lille!

À bientot tout le monde!