Summer Peach Blueberry Cake

Make a yellow cake using a cake mix or a simple yellow cake recipe. Use vanilla and almond extract in equal amounts. Take 3 large peaches peeled and cut into small chunks or large dice and 3 large handfuls of blueberries rinsed and picked over, stems removed and shake them with a little flour. This will help keep them from sinking to the bottom of the pan. You can make this in a bundt pan, springform pan, loaf pan, as cupcakes, or any pan you usually bake pound cake in. You can even use a 9×13 pan. This is not frosted, so multiple layers aren’t as wonderful. Put in a well oiled and floured pan, or line a pan with parchment paper and use cooking spray. Bake at 350 until done, about an hour for a bundt pan, 30 minutes for cupcakes or a 9×13 pan, or about 40 minutes for a loaf pan. Start checking about 5 minutes before it should be done. Check with a toothpick or cake tester. If it is the least bit wobbly when you take it out, carefully slide it back in and let it bake more. Cool 10 minutes after it is done, then remove from the pan and cool until completely cooled. Then cut into squares or slices or whatever works for the pan you are using (don’t cut cupcakes). You can sprinkle with confectioner’s sugar, but I just eat as is.