Peach Blueberry Cake

Every time I slice into a Peach Blueberry Cake fresh out of the oven, I feel like I’m unwrapping a little bundle of summer. The tender, golden crumb gives way to pockets of juicy blueberries and sweet peach slices that burst with every bite. That turbinado sugar crust? It’s the icing on the cake—literally. As it crackles under your fork, it reveals the cake’s soft, moist interior that’s just begging for a dollop of whipped cream or a scoop of vanilla ice cream. Even if you’re new to baking, you’ll find this recipe wonderfully forgiving: flaky, fruity, and utterly joyful to share at picnics, potlucks, or a lazy Sunday brunch.

I still remember the first time I whipped up this delightful dessert. I was experimenting with blueberries leftover from a morning farmers’ market haul and a couple of peaches that were just too perfect to pass up. The kitchen filled with a warm, spicy-sweet scent of cinnamon and vanilla as I stirred together the batter. When friends arrived, they couldn’t believe that something so gorgeous could come from such simple ingredients. Today, I want to pass that same spark of excitement on to you. Whether it’s your first foray into fruit cakes or you’re a seasoned baker looking for an easy crowd-pleaser, this Peach Blueberry Cake will have everyone asking for seconds—and possibly the recipe itself!

KEY INGREDIENTS IN PEACH BLUEBERRY CAKE

Before we dive into the step-by-step instructions, let’s spotlight the magic makers behind this moist and fruity delight. Each ingredient plays its own role, working in harmony to create layers of flavor, texture, and that irresistible golden crust.

• All-purpose flour

Provides the sturdy but tender structure that holds all the juicy fruit and sweet batter together. Its protein content ensures a soft crumb without becoming too dense.

• Granulated sugar

Balances the natural tartness of the blueberries and adds sweetness to the cake. It also helps to tenderize by folding air into the batter during mixing.

• Brown sugar

Contributes a subtle caramel note and deepens the overall flavor. The molasses in brown sugar adds a gentle chewiness and complexity.

• Baking powder

Acts as the leavening agent, helping the cake rise to a light, fluffy texture. It ensures your cake isn’t flat or heavy.

• Salt

Enhances and balances the sweetness while bringing out the natural flavors of the fruit and spices.

• Cinnamon

Introduces a warm, aromatic spice that complements the peaches and blueberries, giving the cake a cozy, comforting vibe.

• Unsalted butter

Melted and slightly cooled, it provides richness and moisture. Using unsalted butter lets you control the overall salt level more precisely.

• Egg

Binds the ingredients together and helps deliver a tender, skyline rise. It also locks in moisture for soft crumb.

• Vanilla extract

Brings a sweet, floral fragrance that rounds out the flavors, elevating every bite with its aromatic warmth.

• Milk

Adds extra moisture and helps create a smooth, pourable batter. The fats in milk also tenderize the crumb.

• Peaches

Fresh, peeled, pitted, and sliced. They lend juicy sweetness, a lovely blush of color, and a taste of summer in every forkful.

• Fresh blueberries

Burst with vibrant, juicy flavor and a gorgeous pop of color. They pair beautifully with the peaches and inject extra moisture.

• Turbinado sugar

Sprinkled on top, it bakes into a crisp, caramelized layer that contrasts perfectly with the soft cake beneath.

HOW TO MAKE PEACH BLUEBERRY CAKE

Baking this Peach Blueberry Cake is a breeze, and you’ll find that each step builds up the flavors and textures that make this dessert shine. Follow these detailed instructions to create a picture-perfect cake every time.

1. Preheat and prepare your pan. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, then line the bottom with parchment paper to ensure easy release after baking.

2. Combine your dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until evenly distributed. This helps to introduce air and ensures a uniform rise.

3. Mix the wet ingredients. In a separate bowl, whisk the melted butter, egg, vanilla extract, and milk until the mixture is smooth and slightly frothy. This emulsifies the fats and liquids so they blend seamlessly with the dry mix.

4. Bring wet and dry together. Gently pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until combined, allowing a few lumps to remain. Overmixing can lead to a tough cake, so handle it lightly.

5. Fold in the fruit. Carefully fold in the sliced peaches and fresh blueberries, ensuring the fruit is evenly distributed without crushing the berries.

6. Transfer and top. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the turbinado sugar over the surface for a sweet, crunchy crust.

7. Bake to perfection. Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8. Cool slightly. Remove the cake from the oven and let it cool in the pan for about 10 minutes to set the crumb.

9. Finish cooling and serve. Carefully invert onto a wire rack to cool completely. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

SERVING SUGGESTIONS FOR PEACH BLUEBERRY CAKE

Once your Peach Blueberry Cake is ready, you’ll want to showcase it in all its glory. From elegant brunch spreads to cozy dessert platters, the following serving ideas will elevate every slice. Whether you’re catering to a crowd or enjoying a small family gathering, these options highlight balance, texture, and a dash of creativity.

• Classic scoop of vanilla ice cream

Place a generous scoop of ice cream alongside a warm slice so it melts into the cake’s nooks and crannies. The contrast of cold and warm textures is pure bliss.

• Light dusting of powdered sugar

Sift a thin veil of powdered sugar over the top just before serving. This simple finish adds visual appeal and a whisper of extra sweetness.

• Fresh fruit garnish

Arrange thin peach slices and a handful of blueberries on the serving platter. The fresh fruit mirrors what’s inside the cake and brightens each plate visually.

• Herb-infused whipped cream

Whip heavy cream with a touch of honey and finely chopped fresh mint or basil. The herbal notes complement the fruit and introduce a gourmet twist.

HOW TO STORE PEACH BLUEBERRY CAKE

Making a whole Peach Blueberry Cake means you’ll likely have leftovers—and thankfully, this cake stays fresh and delicious when stored properly. Whether you’re planning to enjoy slices over the next day or freeze portions for future cravings, here are the best methods to keep your cake moist, flavorful, and ready to serve.

• Store at room temperature in an airtight container if you plan to eat within 2 days. Wrapping the cake or slices in plastic wrap before placing in the container helps lock in moisture and keep it from drying out.

• Refrigerate in a sealed cake carrier for up to 4 days. Chilling can firm up the crumb and intensify the fruity flavors, just remember to bring slices back to room temperature before serving to restore that melt-in-your-mouth texture.

• Freeze individual slices by wrapping them tightly in plastic wrap followed by aluminum foil. Lay the wrapped slices flat in a freezer-safe bag or container. They’ll keep well for up to 2 months—and you can thaw overnight in the fridge or for a few hours on the counter.

• Refresh with a quick warm-up. For that “just-baked” feel, reheat slices in the oven at 300°F (150°C) for about 5–7 minutes, or pop them in the microwave for 15–20 seconds. This revives the moisture and reactivates the turbinado sugar crunch.

CONCLUSION

This Peach Blueberry Cake is truly a testament to how simple ingredients can transform into something extraordinary. From the first whisk of flour, sugar, and spices to the grand reveal of golden-brown, sugar-crusted top, each step brings you closer to a slice of sunshine. Whether you’re a beginner baker exploring fruit-forward desserts or a seasoned home cook searching for a fresh summer favorite, this cake ticks all the boxes: it’s beginner-friendly, visually stunning, and bursting with juicy peaches and tangy blueberries. With a total preparation time of around 15 minutes, a baking time of 45 minutes, and a brief 10-minute rest, you can go from countertop to countertop-hugging slice in under an hour and a half. At roughly 300 calories per serving, it’s a sweet treat that feels just right for a casual family afternoon or an elegant tea party.

Feel free to print and save this article for your recipe binder, and keep it handy whenever a peach-and-blueberry moment strikes. You’ll also find a FAQ below if you need tips on substitutions, timing, or troubleshooting any baking hiccups. If you give this recipe a whirl, I’d love to hear how it turns out! Leave a comment with your questions, feedback, or simply to share the triumphant moment when you, too, sliced into a piece of moist fruit-laden heaven. Happy baking!

Print Recipe

Peach Blueberry Cake

Author: Sophie Bennett Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 300

Description

This Peach Blueberry Cake is a delightful blend of soft batter filled with luscious peaches and vibrant blueberries. Topped with crunchy turbinado sugar, it’s perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups all-purpose flour

• ¹⁄₂ cup granulated sugar

• ¹⁄₄ cup brown sugar, packed

• 2 teaspoons baking powder

• ¹⁄₂ teaspoon salt

• ¹⁄₂ teaspoon cinnamon

• ¹⁄₂ cup unsalted butter, melted and cooled slightly

• 1 large egg

• 1 teaspoon vanilla extract

• ¹⁄₂ cup milk

• 2 peaches, peeled, pitted, and sliced

• 1 cup fresh blueberries

• 2 tablespoons turbinado sugar (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the melted butter, egg, vanilla extract, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the sliced peaches and fresh blueberries, being careful not to crush the blueberries.
6. Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with turbinado sugar for a sweet, crunchy topping.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack.
9. Serve the cake warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Note

• For a more intense peach flavor, you can add 1 teaspoon of peach extract.
• Frozen blueberries can be used if fresh ones are not available, just thaw and drain them first.
• Turbinado sugar provides a nice crunch and sweetness on top; you can substitute with regular granulated sugar if needed.
• This cake can be stored in an airtight container at room temperature for up to two days.
• To enhance the visual appeal, consider dusting with powdered sugar before serving.

Keywords: peach cake, blueberry dessert, summer baking, fruit cake, easy cake recipe, homemade cake