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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 2 medium peaches peeled, pitted, and sliced
  • 1 cup fresh blueberries
  • 2 tablespoons turbinado sugar for topping

Equipment

  • 9-inch round cake pan
  • parchment paper
  • Large mixing bowl
  • Separate mixing bowl
  • wire rack

Method
 

  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.

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.