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Peach Blueberry Cake Recipe

★★★★★

4.8 from 87 reviews
  • Author: Elara
  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Peach Blueberry Cake is a delightful, moist dessert bursting with fresh fruit flavors. With a tender crumb made from a combination of butter, sour cream, and fresh peaches and blueberries, this cake is topped with a crackly sugary crust that adds a pleasant texture contrast. Perfect for summer gatherings or any time you want a fresh fruit dessert, the cake is easy to prepare and bakes to a golden perfection.

Ingredients

Scale

Cake Batter

  • 1/2 cup salted butter, softened to room temperature
  • 1 1/4 cup granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup full-fat sour cream

Fruit

  • 1 cup blueberries
  • 1 cup diced fresh peaches (about 1–2 peaches)

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350ºF. Spray a 9-inch round cake pan or springform pan with cooking spray. For easy removal, line the cake pan with parchment paper before adding the batter.
  2. Cream butter and sugar: In a stand mixer or large bowl using a hand mixer, beat together the softened butter and 1 cup of the sugar until the mixture is pale and fluffy, which should take about five minutes.
  3. Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
  4. Combine dry ingredients and alternate with sour cream: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
  5. Fold in fruit and prepare for baking: Gently fold the fresh blueberries and diced peaches into the batter using a rubber spatula. Spread the batter evenly into the prepared pan, then sprinkle the remaining 1/4 cup sugar evenly over the top.
  6. Bake the cake: Place the cake in the oven and bake for 35-40 minutes, until the top is crackly and lightly browned. The center should still jiggle slightly, and a toothpick inserted should come out with moist crumbs.
  7. Cool and serve: Allow the cake to cool completely in the pan before removing and serving.

Notes

  • To make removing the cake easier, line your pan with parchment paper before adding the batter.
  • The cake is best served at room temperature for the fullest flavor and moist texture.
  • Use ripe peaches and fresh blueberries for optimal taste.
  • If fresh fruit is unavailable, frozen can be used but should be thawed and drained well.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Bring refrigerated cake to room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peach Blueberry Cake, summer fruit cake, moist fruit cake, fresh peach dessert, blueberry cake, easy fruit cake recipe

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Find it online: https://kitchenflavorspot.com/peach-blueberry-cake-recipe/