Every summer I look forward to the seasons best peaches. This year has been a bountiful year for the peach as they are so juicy and naturally sweet. Just love them. So, I wanted to make a mini cake with these and landed on a Peach Blueberry Tea Cake.
Being a Georgia Peach, I grew up loving and eating peaches. Preferably, I’m a yellow peach kinda girl instead of the white versions. Although also delicious, there is something about the classic yellow ones that keep me slightly partial.
Here in Alabama, the local farmers markets are overflowing with amazing peaches. Each week, I drive out to get a basket full of them, eating off of them all week. Of course, there is always baking involved….
Brainstorming on my way home, I’m always thinking of ideas in how to incorporate them into my baking as my mind overflows with ideas.
Here are some of my favorite recipe ideas highlighting fresh peaches:
- Peach Cobbler (Number 1 on the list by far)
- Peach Ice Cream
- Peach Muffins
- Showcasing them on top of a Pavlova dessert
- Peach Pie
Mini Tart Pan
The recipe uses a mini tart pan. I love this pan because it is super user friendly and produces mini desserts with that scalloped edge.
These tea cakes are perfect bite size yummies you can pop into your mouth, perfect for a tea party, or just snacking throughout the day. Even more so, you don’t have to feel guilty indulging in a “mini” bite of cake when your sweet tooth hits!
Peaches And Blueberries
Adding blueberries to these little guys just brings a great color contrast. Upon first biting into these, they totally taste like a mini version of a peach cobbler.
The batter is a half recipe of one of my favorite vanilla cupcake recipes. Perfect combination and they bake up super quick and easy.
These Peach Blueberry Tea Cakes freeze super well. With all my freezing, I place them individually on a sheet pan and then place in the freezer. Once frozen, I will place them into a freezer bag and have them on hand when needed.
Freezing them separately initially allows them not to stick together when placing in the freezer bag.Print
Peach Blueberry Tea Cakes
Bite size cakes filled with fresh peaches and blueberries that get baked in a mini tart pan that almost taste just like mini cobblers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 dozen 1x
- Category: Dessert
- 1/4 cup fresh peaches (cut into small mini slices)
- 1/4 cup fresh blueberries
- 2 TBS unsalted butter (softened)
- 1/4c + 2 TBS sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup milk
- 3/4 cup flour
- 3/4 tsp baking powder
- pinch salt
- Preheat oven to 350. Spray a mini tart pan with cooking spray.
- In a stand mixer with a paddle attachment, cream the butter with the sugar till creamy. Add the egg and vanilla.
In a separate bowl combine the flour, salt, and baking powder. Add to the butter mixture and mix till creamy and full incorporated.
- Place batter into each tart pan about 3/4 full. Bake for 5 minutes.
- Remove from oven and place two small slices of peaches on either side and 1-2 blueberries in the middle.
- Return to the oven and bake 5-7 minutes longer just till the sides are slightly golden and done.
Cool 5-10 minutes then remove to a baking rack to cool completely. Sprinkle with powdered sugar if desired.