Blueberry and nectarine slice

blueberrynectarineslice 027.jpg

This scrumptious Donna Hay recipe  has been my favourite cake to bake this Summer, and there is still time to bake this Blueberry & Nectarine Slice before Autumn kicks in. 

blueberrynectarineslice 002.jpg
  • 185g butter, softened
  • 330g caster (superfine) sugar
  • 1½ teaspoons vanilla extract
  • 3 eggs
  • 335g self-raising flour, sifted
  • 2 nectarines, cut into thin wedges
  • 150g fresh or frozen blueberries
  • 1 tablespoon icing sugar
  • blueberrynectarineslice 004.jpg

    Preheat oven to 160°C (320ºF). Place the butter, sugar and vanilla into the bowl of an electric mixer and beat until light and creamy. {I mixed mine by hand}. Add the eggs and beat well. Fold through the flour and spoon into a 20cm x 30cm cake tin lined with non-stick baking paper. Top with the nectarine and blueberries and sprinkle with icing sugar. Bake for 1 hour or until cooked when tested with a skewer. Cool in tin. Serves 10.

    blueberrynectarineslice 006.jpg
    blueberrynectarineslice 007.jpg
    blueberrynectarineslice 008.jpg
    blueberrynectarineslice 010.jpg
    blueberrynectarineslice 011.jpg
    blueberrynectarineslice 018.jpg
    blueberrynectarineslice 019.jpg
    blueberrynectarineslice 023.jpg
    blueberrynectarineslice 025.jpg

    Happy baking and enjoy the end of the Summer! x