Easy & Delicious Peach Blueberry Cake: The Perfect Summer Dessert
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Indulge in the vibrant flavors of summer with this incredibly fresh and utterly delicious Peach Blueberry Cake. This delightful dessert features a beautifully moist vanilla cake base, generously topped with an abundance of juicy fresh peaches and plump, sweet blueberries. It’s truly a taste of sunny days, remarkably simple to prepare, and ideal for any family gathering, picnic, or special celebration.
There’s something truly magical about the combination of peaches and blueberries. The sweet, slightly tangy burst of blueberries perfectly complements the soft, honeyed richness of peaches, all nestled within a light and airy vanilla cake. The texture of this cake is a dream – so soft, fluffy, and tender, it practically melts in your mouth. Finished with a delicate dusting of powdered sugar, this peach and blueberry vanilla cake is not just a treat for the palate but also a feast for the eyes, embodying the essence of spring and summer’s bounty.
Whether you’re celebrating a birthday, hosting a brunch, or simply craving a homemade dessert that highlights seasonal fruit, this blueberry peach cake is an impeccable choice. Its effortless preparation means you can whip up this impressive cake without spending hours in the kitchen, leaving you more time to enjoy the delightful moments it creates.
For those who adore homemade cakes and are looking for more delicious inspiration, be sure to explore our other fantastic cake recipes, such as the comforting Strawberry Crumble Cake, the elegant Raspberry Almond Cake, and the bright, zesty Lemon Pistachio Cake. Each offers a unique flavor experience that’s sure to impress!
WHY THIS RECIPE WORKS
- Effortlessly Simple: This cake recipe is designed for ease, making it perfect for both novice and experienced bakers. With straightforward steps and readily available ingredients, you can have this delightful cake mixed and baked in under an hour. It’s a fuss-free way to enjoy a homemade dessert.
- Harmonious Fruit Combination: The star of this cake lies in its fresh fruit topping. Sweet, ripe peach slices and juicy blueberries are a match made in heaven. They bring a burst of bright, summery flavors and vibrant colors, creating a beautiful contrast with the soft vanilla cake. Using fresh, seasonal fruit truly elevates the taste and aroma of this dessert.
- Perfectly Moist Vanilla Cake: The foundation of this recipe is an incredibly soft and moist vanilla cake. It’s easy to make from scratch and provides the ideal tender crumb to complement the juicy fruit. The subtle sweetness and rich vanilla notes of the cake ensure that the flavors of the peaches and blueberries shine through beautifully.
INGREDIENT NOTES
Understanding the role of each ingredient and preparing them correctly is key to achieving the best results for your Peach Blueberry Cake. Here are some detailed notes on the key components. For a full, precise list of ingredients and quantities, please refer to the comprehensive recipe card below.
- Butter: For the most tender and fluffy cake, always use unsalted butter at room temperature. Take it out of the fridge at least 1-2 hours before you plan to bake, depending on the ambient temperature of your kitchen. Room temperature butter creams beautifully with sugar, incorporating air for a light texture.
- Eggs: Just like butter, eggs should be at room temperature. This allows them to emulsify more easily with the butter and sugar mixture, creating a smoother batter and a more uniform, tender cake crumb. Simply let them sit on the counter for 30 minutes to an hour before use.
- Greek Yogurt: This is a secret ingredient for an exceptionally soft and tender cake! Greek yogurt adds moisture and a slight tang that enhances the flavor profile without making the cake dense. Measure it out and allow it to come to room temperature for 1-2 hours alongside your butter and eggs, as temperature consistency helps with proper mixing. If you don’t have Greek yogurt, full-fat sour cream is an excellent 1:1 substitute.
- Peaches and Blueberries: For optimal flavor and texture, we highly recommend using fresh, ripe peaches and blueberries. Choose peaches that are slightly firm but yield gently to pressure when squeezed – avoid overly soft or bruised fruit. Wash both fruits thoroughly before slicing the peaches. While fresh is best, if fresh fruit isn’t available, you can use frozen peaches and blueberries; just ensure they are not thawed completely before adding them to the batter to prevent excess moisture.
- All-purpose Flour: Sifting the flour, along with the baking powder and salt, is crucial. This step aerates the flour, prevents lumps, and ensures even distribution of the leavening agent and salt, leading to a consistently light and tender cake.
- Granulated Sugar: Provides sweetness and helps create that wonderful tender crumb when creamed with butter.
- Baking Powder: The leavening agent that makes our cake rise and gives it a light, airy texture. Ensure your baking powder is fresh for the best rise.
- Salt: A small amount of salt balances the sweetness and enhances all the other flavors in the cake.
- Vegetable Oil: Adds an extra layer of moisture, contributing to the cake’s soft texture and helping it stay moist for longer.
- Vanilla Extract: Use good quality vanilla extract for the best flavor. It perfectly complements both the fruit and the cake base.
STEP BY STEP INSTRUCTIONS
Creating this delicious Peach Blueberry Cake is a straightforward process when you follow these clear, step-by-step instructions. You’ll need a few essential kitchen tools for this recipe: an electric mixer (either a stand mixer with a paddle attachment or an electric hand mixer will work perfectly), and a 23 cm (9-inch) springform pan, which should be lined with baking paper at the bottom for easy release.
The complete, detailed recipe with exact measurements is provided in the recipe card further down this page.
Before you begin: Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare your 23 cm (9-inch) springform pan by greasing the sides and lining the bottom with parchment paper. This preparation ensures your cake won’t stick and will release cleanly.
STEP 1: In a medium-sized bowl, carefully sift together the all-purpose flour, baking powder, and salt. This step is important for an even mix and a light cake texture. Set this bowl of dry ingredients aside. In a separate large mixing bowl, using your electric hand mixer or a stand mixer fitted with a paddle attachment, combine the softened butter and granulated sugar. Beat on high speed for approximately 3 minutes until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, essential for a tender cake.
STEP 2: With your mixer set to low speed, add the room temperature eggs one at a time to the butter and sugar mixture. Mix each egg thoroughly until it is just combined before adding the next, making sure to scrape down the sides of the bowl as needed. Once the eggs are incorporated, gently fold in half of your sifted dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix at this stage.
STEP 3: Next, add the Greek yogurt, vegetable oil, and vanilla extract to the batter. Mix on low speed until these wet ingredients are just incorporated into the mixture. Follow this by adding the remaining half of the dry ingredients. Continue mixing on low speed until everything is smoothly combined and you see no streaks of flour. A rubber spatula can be used for a final gentle fold to ensure all ingredients from the bottom of the bowl are fully incorporated, ensuring a uniform batter.
STEP 4: Pour the wonderfully smooth cake batter into your prepared springform pan. Use a spatula to gently spread and even out the batter across the bottom of the pan. Now, artfully arrange your fresh peach slices over the surface of the batter, followed by scattering the fresh blueberries evenly between the peach slices. Once the fruit is in place, transfer the pan to your preheated oven and bake for 30-35 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center of the cake comes out completely clean, with no wet batter clinging to it. The baking time may vary slightly depending on your oven.
STEP 5: Once baked, carefully remove the cake from the oven and place the pan on a wire rack to begin cooling. Allow the cake to cool in the pan for about 10 minutes. This allows the cake to set and prevents it from breaking when removed. After 10 minutes, gently release the springform collar and carefully remove the cake from the tin. Transfer the cake back to the wire rack to cool down completely to room temperature. This is crucial for the cake’s structure and flavor. Once fully cooled and ready to serve, sprinkle a generous dusting of powdered sugar over the top for a beautiful finish and an extra touch of sweetness. Enjoy your homemade masterpiece!
EXPERT BAKING TIPS
- Use a Kitchen Scale for Accuracy: Precision is paramount in baking. While cup measurements are common, they can be inconsistent. My recipes, by default, use grams because it is the most accurate and precise way to measure ingredients. Using a kitchen scale ensures you’re adding the exact amount of each component, leading to consistently perfect results every time. It eliminates guesswork and guarantees the ideal batter consistency and cake texture.
- Avoid Overmixing Your Batter: Once you’ve added the dry ingredients to the wet, mix only until they are just combined. Overmixing flour develops gluten, which can lead to a tough, dense, and dry cake. After everything appears mixed, I always recommend using a rubber spatula for one final, gentle fold. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: For the best results with this Peach Blueberry Cake, an aluminum baking pan (light in color) is highly recommended. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, lighter crumb and a golden, not overly browned, crust. If you use a dark-colored metal pan, it will absorb more heat, which can lead to a darker, tougher crust and potentially a dryer cake. Always grease your pan thoroughly and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Key: Beyond just butter and eggs, ensuring all dairy products like Greek yogurt are at room temperature is vital. Ingredients at the same temperature emulsify much better, creating a smooth, homogenous batter. This results in a finer, more consistent crumb and a beautifully moist cake.
- Prevent Fruit from Sinking: A common concern is fruit sinking to the bottom of the cake. To help prevent this, toss your fresh peaches and blueberries with a tablespoon or two of the all-purpose flour from the recipe before adding them to the batter. The light coating of flour helps them adhere better to the batter and distributes them more evenly throughout the cake.
- Don’t Skimp on Cooling Time: It might be tempting to slice into your cake while it’s still warm, but patience is a virtue here. Allowing the cake to cool completely on a wire rack is crucial. This lets the cake’s structure set properly and ensures moisture is retained, resulting in the best possible texture and flavor.
FAQ
Absolutely! Greek yogurt adds moisture and a slight tang, contributing to the cake’s tender crumb. You can replace it 1:1 with full-fat sour cream (14-18% fat content) for very similar results. Alternatively, buttermilk can also work, though it may result in a slightly more acidic flavor and possibly a slightly thinner batter, so ensure your other liquid measurements are precise.
Yes, absolutely! This cake base is wonderfully versatile and pairs well with many other fresh fruits. Great alternatives include sliced pears, blackberries, raspberries, pitted cherries, or even a mix of berries. Just be mindful of the moisture content of different fruits; if using very juicy fruits, you might want to toss them with a little extra flour to prevent them from sinking or making the cake too wet.
The most reliable way to check for doneness is to use a cake tester or a simple wooden toothpick. Once the minimum baking time specified in the recipe has passed, insert the tester into the very center of the cake. If it comes out clean, with no wet batter or moist crumbs clinging to it, your cake is done. If there’s still wet batter, continue baking for a few more minutes and retest. You can also gently press the top of the cake; if it springs back, it’s a good sign it’s baked through.
Yes, you can use frozen peaches and blueberries if fresh ones are not in season or available. However, there are a few considerations: do not thaw the fruit completely before adding it to the batter. Adding them frozen helps prevent them from bleeding color into the batter and releasing too much moisture. You might need to add a few extra minutes to the baking time if using frozen fruit.
While this recipe has not been tested with gluten-free flour, you can typically substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Ensure all other ingredients are naturally gluten-free. Results may vary slightly in texture and rise, but it should still yield a delicious cake.
STORAGE
To maintain the freshness and moistness of your delightful Peach Blueberry Cake, proper storage is essential. Store any leftover cake in the refrigerator, ensuring it is well-covered with plastic wrap or placed in an airtight container. This helps prevent it from drying out and absorbing other odors from the fridge. For the best taste and texture, it’s recommended to enjoy the cake within 1-2 days of baking. While it will still be edible after this, the fruits might soften further and the cake’s texture could change. You can also freeze individual slices or the whole cake (without powdered sugar) for longer storage; wrap tightly in plastic wrap and then foil, and thaw in the refrigerator before serving.
Other Delicious Cake Recipes To Try
If you enjoyed baking this Peach Blueberry Cake, you’re in for a treat with these other fantastic recipes. Each one offers unique flavors and textures perfect for any occasion:
- Cranberry Orange Coffee Cake
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- Easy Maple Apple Upside Down Cake
- Brown Butter Banana Coffee Cake
We truly hope you enjoy making and sharing this delightful Peach Blueberry Cake! If you loved this recipe, please make sure to leave a STAR REVIEW in the recipe card below – your feedback helps us create more delicious content. Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For even more baking inspiration and ideas, be sure to follow me on Pinterest!
Peach Blueberry Cake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g unsalted butter room temperature
- 2 large eggs room temperature
- 150 g Greek yogurt room temperature
- 25 g vegetable oil room temperature
- 1 teaspoon vanilla extract
- 2 slightly firm peaches sliced
- 100 g fresh blueberries
- powdered sugar for dusting
Instructions
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.240 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.150 g granulated sugar, 85 g unsalted butter
- Add the eggs one at a time into the mixture and on low speed mix it in until combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the Greek yogurt, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.150 g Greek yogurt, 25 g vegetable oil, 1 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Add the cake batter into the prepared pan and even it out. Clean and slice the peaches and place them on the cake, followed by the blueberries. Bake for 30-35 minutes or until a cake tester comes out clean.2 slightly firm peaches, 100 g fresh blueberries
- Let the cake cool on a wire rack. After 10 minutes, gently release and remove the cake from the cake tin and let it cool down completely. Once completely cooled down and ready to serve, dust it with powdered sugar.