Peach Blueberry Cake

This Peach Blueberry Cake is the perfect summer dessert, combining sweet, juicy peaches with bursts of fresh blueberries in a soft, tender cake. Moist, buttery, and beautifully golden, this cake is ideal for breakfast, brunch, afternoon coffee, or a simple dessert. Every bite is packed with fresh fruit flavor, making it a wonderful way to showcase seasonal produce.

Whether you’re baking for a family gathering, picnic, or simply want a delicious homemade treat, this peach blueberry cake is easy to prepare and guaranteed to impress.

Why You’ll Love This Peach Blueberry Cake

• Moist and tender crumb
• Loaded with fresh peaches and blueberries
• Perfect balance of sweetness and fruit flavor
• Easy one-bowl batter
• Great for breakfast, brunch, or dessert
• Beautiful presentation with minimal effort
• Freezes well

What Makes This Cake Special?

Fresh peaches become soft and juicy while baking, creating pockets of natural sweetness throughout the cake. Blueberries add bursts of flavor and color that perfectly complement the peaches. The result is a light yet rich cake that’s delicious warm, at room temperature, or chilled.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 2 medium peaches, peeled and diced
• 1 cup fresh blueberries

Optional Topping

• 2 tablespoons coarse sugar
• Powdered sugar for dusting

Kitchen Equipment

• 9-inch round cake pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 40–45 minutes
• Cooling Time: 20 minutes

Total Time

Approximately 1 hour 25 minutes

Oven Temperature

350°F (175°C)

Yield

8–10 servings

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C).

Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.

This step creates a soft, tender texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time.

Add vanilla extract and mix until fully incorporated.

Step 5: Add Sour Cream

Mix in the sour cream or Greek yogurt until smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients.

Mix just until combined.

Avoid overmixing to keep the cake tender.

Step 7: Fold in Fruit

Gently fold in:

• Diced peaches
• Blueberries

Reserve a few pieces of fruit for the top if desired.

Step 8: Fill the Pan

Spread the batter evenly into the prepared cake pan.

Top with reserved peaches and blueberries.

Sprinkle with coarse sugar if using.

Step 9: Bake

Bake for 40–45 minutes, or until:

• The top is golden brown
• A toothpick inserted into the center comes out clean
• The center springs back lightly when touched

Internal Temperature

The cake is done when it reaches approximately 200°F (93°C) in the center.

Step 10: Cool

Allow the cake to cool in the pan for 10 minutes.

Transfer to a wire rack and cool completely.

Dust with powdered sugar before serving if desired.

Tips for the Best Peach Blueberry Cake

Use Ripe Peaches

Ripe peaches provide the best sweetness and flavor.

Toss Fruit in Flour

Lightly coating the fruit with a tablespoon of flour can help prevent sinking.

Don’t Overmix

Overmixing develops gluten and can make the cake dense.

Room Temperature Ingredients

Butter, eggs, and sour cream should be at room temperature for a smoother batter.

Delicious Variations

Peach Blueberry Crumb Cake

Add a cinnamon streusel topping before baking.

Lemon Peach Blueberry Cake

Add 1 tablespoon lemon zest to the batter.

Almond Peach Cake

Replace vanilla with almond extract.

Peach Blackberry Cake

Swap blueberries for blackberries.

Gluten-Free Version

Use a 1:1 gluten-free flour blend.

Serving Suggestions

This cake pairs beautifully with:

• Vanilla ice cream
• Whipped cream
• Greek yogurt
• Fresh fruit
• Hot coffee
• Iced tea

Serve slightly warm for an extra-special treat.

Storage Instructions

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store in an airtight container for up to 5 days.

Freezer

Wrap slices individually and freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Make-Ahead Tips

Bake the cake a day ahead. The fruit flavors deepen overnight, making it even more delicious the next day.

Nutritional Information

Approximate per serving (based on 10 servings):

• Calories: 260
• Protein: 4g
• Carbohydrates: 35g
• Fat: 11g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 19g
• Sodium: 180mg

Nutritional values may vary depending on ingredients used.

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes. Use them directly from frozen and do not thaw beforehand.

Can I Use Canned Peaches?

Yes. Drain thoroughly and pat dry before adding to the batter.

Why Did My Fruit Sink?

Fruit can sink if pieces are too large or the batter is too thin. Tossing fruit with a little flour helps.

Can I Make This Cake Into Muffins?

Absolutely. Bake at 350°F (175°C) for 20–25 minutes.