This Peach Blueberry Cake brings together the sweetness of ripe peaches and the burst of fresh blueberries in every tender, moist bite. It’s the kind of dessert that makes summer gatherings feel extra special.
I’ll never forget the first time I made this cake for a family reunion at my grandmother’s farm. The kitchen was filled with the sweet aroma of peaches from our orchard, and my little cousins kept sneaking blueberries from the bowl while I wasn’t looking. When we cut into that golden cake with its crunchy sugar topping, everyone went quiet for a moment, you know that good kind of quiet when something tastes just right. The combination of juicy fruit nestled in tender cake reminded me why summer baking is pure magic. Time to get our hands floury and create some delicious memories!
What Makes This Peach Blueberry Cake So Special
After decades of baking fruit cakes, I can tell you this peach blueberry cake hits all the right notes for both novice and experienced bakers. The secret lies in its perfect balance of flavors and foolproof technique.
Uses simple pantry staples you likely already have on hand
Comes together in just over an hour on busy summer evenings
Delivers consistently moist, tender results every single time
Combines two beloved summer fruits in perfect harmony
Features a delightful crunchy turbinado sugar topping
Adapts beautifully to fresh or frozen fruit options
Creates that perfect cake-to-fruit ratio in every slice
There’s something deeply satisfying about a recipe that works reliably, especially when you’re feeding a crowd of eager family members gathered around the kitchen table.
Key Players in This Recipe
All-purpose flour forms the foundation of our cake, providing just enough structure to hold those beautiful fruit pieces without becoming heavy or dense.
Granulated and brown sugar work together beautifully. The granulated sugar creates that classic sweet cake flavor while the brown sugar adds a subtle molasses note that complements the fruit perfectly.
Baking powder ensures our cake rises to the perfect height, creating that tender crumb texture I’ve come to love in my favorite summer cakes.
Cinnamon adds warmth without overwhelming the delicate fruit flavors, just enough to make the whole kitchen smell incredible while baking.
Unsalted butter provides richness and moisture. I always choose unsalted so I can control the salt content in my baking.
Fresh peaches are the star here. When they’re perfectly ripe and fragrant, they practically melt into sweet pockets of summer sunshine throughout the cake.
Fresh blueberries add those delightful bursts of tartness that balance the sweet peaches beautifully, plus they create gorgeous purple swirls in each slice.
Turbinado sugar for the topping gives us that satisfying crunch and sparkle that makes this peach blueberry cake look bakery-worthy every time.
How to Make Peach Blueberry Cake
Step 1. I always start by preheating the oven to 350°F and preparing my 9-inch cake pan with grease and parchment paper. This simple step prevents any heartbreak when it’s time to remove the finished cake.
Step 2. Betty’s tip: Whisk all the dry ingredients together first, ensuring the baking powder and cinnamon distribute evenly throughout the flour mixture for consistent results.
Step 3. In a separate bowl, I combine the melted butter (cooled slightly so it doesn’t scramble the egg), egg, vanilla, and milk until smooth and well blended.
Step 4. After years of making this recipe, I’ve learned that gentle mixing is key. Pour the wet ingredients into the dry and stir just until combined, leaving a few small lumps for the most tender texture.
Step 5. When folding in the fruit, I move slowly and deliberately to avoid crushing those precious blueberries while ensuring even distribution throughout the batter.
Step 6. I spread the batter evenly in the prepared pan and generously sprinkle that turbinado sugar on top. This creates the signature crunchy crown that makes each slice special.
Step 7. Through trial and error, I discovered that 40-45 minutes at 350°F gives us that perfect golden color while ensuring the center is completely baked through.
Step 8. My family prefers when I let the cake cool in the pan for exactly 10 minutes before turning it out. This timing prevents cracking while ensuring easy removal.
Keeping This Peach Blueberry Cake Fresh
I typically store leftover cake in an airtight container at room temperature, where it stays perfectly moist and flavorful for up to two days. The fruit actually seems to meld even more beautifully with the cake on the second day, creating an almost custard-like texture around each piece.
Betty’s freezing method works well for longer storage. Wrap individual slices tightly in plastic wrap, then place them in freezer bags for up to three months. The cake thaws beautifully at room temperature in about 30 minutes, maintaining its original texture and fruit flavors.
For the best texture when serving leftover cake, I prefer to enjoy it at room temperature or gently warmed in a 300°F oven for 5-7 minutes. This gentle reheating revives that just-baked aroma and makes the fruit pieces extra juicy again.
Peach Blueberry Cake
This Peach Blueberry Cake combines juicy peaches and plump blueberries in a moist, tender cake. Topped with a crunchy sugar layer, it’s a summer treat perfect for any gathering.
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.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, mix the melted butter, egg, vanilla extract, and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the sliced peaches and fresh blueberries, being careful not to crush the blueberries.
Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with turbinado sugar for a sweet, crunchy topping.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Serve the cake warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
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.
Perfect Partners for Peach Blueberry Cake
Vanilla ice cream – The cool creaminess provides a delightful contrast to the warm, fruity cake and really lets those summer flavors shine
Fresh whipped cream – Light and airy, it complements the cake without competing with the delicate fruit flavors
Strong coffee or black tea – The slight bitterness balances the cake’s sweetness perfectly for an afternoon treat
Berry crumble bars – Doubling down on summer fruits creates an extra-special dessert presentation
Lemon yogurt – The tangy creaminess cuts through the cake’s richness while enhancing the fruit’s natural brightness
My family especially loves serving this peach blueberry cake with a simple dusting of powdered sugar and a scoop of homemade vanilla ice cream on warm summer evenings.
FAQs
Can I use frozen fruit in this peach blueberry cake?
I recommend thawing and draining frozen fruit first to prevent excess moisture from making the cake soggy. Pat the fruit dry with paper towels before folding into the batter.
What’s the best way to prevent the fruit from sinking to the bottom?
Many home cooks find success with tossing the fruit lightly in flour before folding it into the batter. This helps the pieces stay suspended throughout the cake.
How do I know when the cake is perfectly done?
To prevent underbaking, I always use the toothpick test. Insert it into the center of the cake, and it should come out with just a few moist crumbs clinging to it.
Can I substitute the turbinado sugar topping?
The best approach I’ve tested is using regular granulated sugar if turbinado isn’t available, though you’ll lose some of that distinctive crunch and caramel flavor.
