Peaches and blueberries are plentiful this time of year at local farm stands and markets.

Here’s a cake that blends both in a yummy, summertime way!

Blueberry Peach Crumb Cake

1/4 cup softened butter
3/4 cup light brown sugar
1 large egg
2 cups unbleached all-purpose flour
1 tablespoon aluminum-free baking powder
1/2 teaspoon kosher salt
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups fresh blueberries
2 peaches, peeled and sliced, optional

In a mixer, mix together butter, brown sugar and egg until smooth.

In a separate bowl, combine dry ingredients. Add to the mixture; stir just until combined.

Add buttermilk and vanilla extract. Stir until well incorporated.

Carefully fold in blueberries.

Carefully spread mixture in a greased 9 x 13-inch baking pan. Insert peach slices every couple of inches into batter.

Topping

1/4 cup cold salted butter
1/2 cup light brown sugar
1/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon

Combine ingredients and sprinkle on top of batter. Bake in a 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.

Recipe courtesy Elise Johnson, cookingwithelise.com.