Peach Blueberry Cake – Summer Dessert Delight

This Peach‑Blueberry Cake is a bright, fruity summer treat — juicy peaches and plump blueberries baked into a tender, buttery cake. It’s perfect for afternoon tea, brunch, or as a refreshing dessert on a warm day.

Why You’ll Love This Recipe

• Combines the sweetness of peaches with the tartness of blueberries for a balanced, summery flavor.
• Moist and tender cake base that holds fruit beautifully.
• Gorgeous, rustic presentation with fruit peeking through the top.
• Versatile — works with fresh or frozen fruit, and pairs well with ice cream or whipped cream.

Recipe Details

• Prep Time: ~20 minutes
• Cook Time: ~50–60 minutes (depending on oven and pan)
• Total Time: ~1 hour + cooling
• Yield: ~8–10 servings (depending on pan size)
• Category: Dessert / Cake
• Method: Baking
• Diet: Vegetarian
• Keywords: peach blueberry cake, summer fruit cake, fruit sponge cake

Ingredients You’ll Need

Here’s a typical ingredient list (adapted from common peach‑blueberry cake recipes):

• Butter, softened
• Granulated sugar
• Eggs
• All-purpose (or self-raising) flour
• Baking powder (if using all-purpose flour) olivesandpistachios.com+1
• Yogurt or buttermilk chefreader.com
• Fresh (or frozen) peaches, sliced or diced Jane’s Patisserie+1
• Fresh (or frozen) blueberries chefreader.com
• (Optional) Vanilla extract Emile Henry USA
• (Optional) A pinch of salt Karo

Instructions

1. Preheat the Oven
   Preheat your oven to around 175–180°C (≈ 350°F), depending on your recipe and pan.
2. Prepare the Batter
   • In a bowl, beat together the softened butter and sugar until light and fluffy. Jane’s Patisserie
   • Add the eggs one by one, mixing well after each addition. Jane’s Patisserie
   • Stir in the yogurt (or buttermilk) and vanilla (if using). chefreader.com
   • In another bowl, mix the flour and baking powder (if needed), then gradually add to the wet mixture to form a smooth batter. olivesandpistachios.com+1
3. Add the Fruit
   • Gently fold in the peach slices / pieces and blueberries into the batter.
   • (Optional) Toss the fruit in a little flour before folding — this helps prevent them from all sinking to the bottom.
4. Transfer to Pan & Decorate
   • Pour the batter into a prepared (greased) cake pan.
   • Arrange a few extra peach slices and blueberries on top if you like a decorative, rustic look.
5. Bake
   Bake in the preheated oven for about 50–60 minutes, or until a toothpick inserted into the center comes out clean / with a few moist crumbs.
6. Cool
   Let the cake cool in the pan for a bit (10–15 minutes), then transfer to a wire rack to cool completely.
7. Serve
   Serve the cake at room temperature or slightly warm. It goes beautifully with a scoop of vanilla ice cream or dollop of whipped cream.

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You Must Know

• Use ripe but firm peaches so they hold their shape during baking.
• If using frozen blueberries, don’t thaw fully — this helps prevent excess moisture from making the batter too wet.
• Be gentle when folding the fruit into the batter to avoid crushing them.
• For more flavor, you can add a splash of lemon juice or lemon zest to brighten the fruit.

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Storage Tips

• Store leftover cake in an airtight container at room temperature for up to 2–3 days.
• To keep longer, you can refrigerate it (especially if your kitchen is warm) — just bring to room temperature before serving.
• You can also freeze slices: wrap them well in plastic wrap, then foil, and thaw in the fridge or at room temperature.

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Ingredient Substitutions

• Replace yogurt with sour cream, crème fraîche, or buttermilk for richer flavor.
• Swap some of the sugar for brown sugar or honey for a deeper, more caramel-like sweetness.
• Use a gluten‑free flour blend instead of all-purpose flour if needed.
• Add a pinch of cinnamon or nutmeg for a warm spice note that complements the fruit.

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Serving Suggestions

• Serve with a scoop of vanilla or peach ice cream.
• Drizzle a simple glaze made of powdered sugar + peach juice or lemon juice.
• Garnish with fresh mint or a few extra berries for a pretty summer look.
• Pair with iced tea or a light white wine for a refreshing dessert spread.

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Pro Tips

• Use a light-colored baking pan — dark pans can make sugary cakes brown too quickly.
• If the cake browns too fast on top but isn’t cooked in the middle, cover loosely with foil for the last 10–15 minutes of baking.
• Let the cake rest after baking (about 10 minutes in the pan) before turning out — this helps it set and prevents breakage.

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Frequently Asked Questions

→ Can I use canned peaches instead of fresh?
Yes — just drain them well and pat dry before folding into the batter.

→ Can I make this in a loaf pan or smaller cake pan?
Absolutely — just adjust the baking time (a loaf pan may take longer).

→ Will the fruit make the cake soggy?
If added properly (especially if you toss fruit in flour first) and not over-mixed, the cake should hold its structure nicely.

→ Can I make this cake in advance?
Yes — it tastes great even the next day. You can also freeze slices for later.

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Final Thoughts

This Peach‑Blueberry Cake is a beautifully simple way to showcase summer fruit in a soft, tender cake. It’s both homey and elegant, and great for sharing or enjoying with a cozy drink. Definitely one to make when peaches and blueberries are in season!

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