This recipe holds its own for any occasion. Serve it for a special breakfast or brunch — or top with a scoop of vanilla ice cream and it’s a gorgeous dessert.
1½ cups flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
¾ cup butter, at room temperature
¾ cup brown sugar
1 egg plus 1 egg yolk
1 tsp vanilla
¾ cup buttermilk
1 medium peach, cut into chunks
1 cup blueberries
Preheat oven to 375 degrees.
In a bowl, beat the butter until smooth. Add sugar and continue beating until fluffy (about 2 minutes). Beat in the egg, egg yolk and vanilla. Add in about half of the flour. When mixed in, add the buttermilk. Then add the rest of the flour and the baking powder, baking soda, and salt. After it is all mixed together, pour the batter into a greased, oven safe skillet (not non-stick) and spread the batter to the edges. Scatter the peaches and blueberries over the top and lightly press the fruit into the batter.
Bake until the edges are golden brown and the middle springs back slightly when touched, 25 to 30 minutes.