Fresh Blueberry Peach Cake

Fresh Blueberry Peach Cake is a soft, buttery cake filled with sweet, juicy peaches and bursts of tart blueberries. Topped with a golden sugar crust, this fruit-forward dessert is the essence of summer, perfect for brunch, dessert, or a sunny afternoon treat.

Why You’ll Love This Recipe

• Packed with seasonal fruit: Peaches and blueberries bring natural sweetness and vibrant flavor.
• Simple ingredients: Everything you need is likely already in your kitchen.
• Quick to prepare: Easy one-bowl batter and beautiful fruit arrangement.
• Versatile: Enjoy warm with coffee, cold as a snack, or dressed up with whipped cream.
• Freezer-friendly: Make ahead and freeze for a fruity treat anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salted butter (or unsalted with a pinch of salt)
• Granulated sugar or coconut sugar
• Eggs
• Vanilla extract (optional)
• Whole wheat pastry flour (or all-purpose flour)
• Baking powder
• Baking soda
• Fresh peach slices
• Fresh blueberries
• Turbinado sugar for topping (optional but adds crunch)

Directions

this recipe

1. Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment or grease well.
2. Beat butter and sugar until smooth. Mix in eggs and vanilla until well combined.
3. Stir in flour, baking powder, and baking soda until just mixed—do not overbeat.
4. Pour batter into pan and smooth the surface. Arrange peach slices in a circular pattern on top and scatter blueberries evenly.
5. Sprinkle turbinado sugar over the top.
6. Bake for 30–35 minutes until golden and a toothpick comes out with moist crumbs.
7. Let cool slightly, then slice and serve. Dust with powdered sugar if desired.

Servings and timing

• Servings: 8 slices
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 45 minutes

Variations

• Flour options: Use all-purpose flour if you don’t have whole wheat pastry flour.
• Add spices: Try a pinch of cinnamon or cardamom in the batter.
• Lower-fat: Replace some butter with Greek yogurt or ricotta.
• Extra fruit: Mix a few blueberries into the batter for more fruit in every bite.
• Icing finish: Drizzle with vanilla or lemon glaze for a dessert-style cake.

Storage/Reheating

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Lasts up to 4 days when wrapped or stored in an airtight container.
• Freezer: Freeze individual slices wrapped tightly for up to 3 months.
• Reheat: Warm in a microwave or 300°F oven for a freshly baked feel.

FAQs

Can I use frozen fruit?

Yes, just thaw and drain well to avoid excess moisture in the batter.

Can I make this gluten-free?

You can use a 1:1 gluten-free flour blend, though texture may vary.

Can I reduce the sugar?

Yes, reduce slightly if your fruit is very sweet, but it may affect the cake’s texture.

Should I peel the peaches?

No need—peels add color and soften during baking.

Why use turbinado sugar on top?

It creates a deliciously crisp topping and adds sparkle.

Can I add fruit to the batter?

Yes, fold in extra fruit for a more fruit-dense cake.

What pan works best?

An 8-inch round or square pan works well. You can also use a springform pan.

Is this cake suitable for brunch?

Absolutely—it’s a perfect sweet option for brunch or tea time.

Do I need to chill it before serving?

No, but chilling helps firm the texture for neater slices.

How can I make it dairy-free?

Use a plant-based butter and substitute non-dairy yogurt for any creamy add-ins.

Conclusion

Fresh Blueberry Peach Cake is the ultimate summer treat—fruity, moist, and easy to prepare. Whether served warm with coffee or chilled with a dollop of cream, it’s a delightful way to enjoy seasonal fruit in a crowd-pleasing format.

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