Blueberry cake with rum peaches

Preparation :1h30 min Cooking :45 min
Difficulty :medium
Servings :6

This magnificient blueberry cake with rum peaches comes from an inspiration I found on Pinterest. I modified it my way to add the ”Coup de Grâce” effect! Everything’s better with rum right?



  • 3 peaches, cut in wedges
  • 1/2 cup brown rum + 1 teaspoon for the dough
  • 1/2 cup maple syrup
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 vanilla bean, split and scraped
  • 1/2 cup Greek yogurt
  • 1 pack ( 170g ) blueberries


  • Preheat the oven at 350°F.
  • In a airtight container, place the peaches and pour the rum and maple syrup on top. Stir gently and refrigerate for 45 minutes. Mix from times to times!
  • In a big bowl, combine together the flour, baking soda and baking powder.
  • In another big bowl, vigourously whisk together the butter, eggs, sugar and vanilla for about 2-3 minutes ( robot = high intensity ). Add the yogurt and the teaspoon of rum then stir lightly.
  • Incorporate the flour mix while whisking slowly until all combined, just enough to wet all the dry ingredients.
  • Pour the mix in a cake pan about 30cm in diameter that is WELL GREASED with butter.
  • Spread half of the blueberries on top and press with your fingers push them inside the dough. Lightly drain the peaches and spread them on top! Garnish with the rest of the blueberries.
  • Cook in the oven until nicely golden for 45 minutes to 1 hour or until a toothpick comes out clean when you poke the cake in the middle!
  • Remove from oven and let cool down about 30 minutes before serving.
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Our wine stewards suggest

+- 15$ Carlo Pellegrino Passito di Pantelleria 2013

Elaborated from dried nutmeg, the moscato passito-di-pantelleria wraps the room in accents remembering peach, spices, honey and rose. Cheers!

+- 30$ Château du Haut Pick 2010

The sauternes is the perfect desert wine. Produced in the Bordelais region from dehydrated grapes because of a mushrooms called ''noble rothness''. They evoke dried apricots and bee wax.

Jean Dit Laforge, Microbrasserie de l'Île d'Orleans

To go with this explosion of blueberries, peaches, rum, maple and vanilla, choose this Imperial Vanilla Stout. The aromas of chocolate, vanilla and fruits in the beer will take this dish somewhere else!

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vivez le coup de grâce

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