Fresh Blueberry Peach Cake Recipe
There’s just something irresistible about a homemade Fresh Blueberry Peach Cake. It’s the taste of summer in every bite: tender, buttery crumb wrapped around bursts of plump blueberries and juicy peaches, all topped with a delicate crunch of coarse sugar. Whether you’re serving it as an afternoon treat, a sweet finish to dinner, or a centerpiece for brunch with friends, this unfussy yet gorgeous cake always steals the show—and trust me, you won’t want to put your fork down!
Ingredients You’ll Need
The magic of this Fresh Blueberry Peach Cake lies in its simple, everyday ingredients that come together with minimal effort. Each element has a role to play, from creating fluffiness to lending fresh, sun-kissed flavor. These basics are the heart and soul of a cake that tastes as stunning as it looks!
- All-purpose flour: Provides structure for the cake while keeping the crumb light and delicate.
- Baking powder: Lifts the batter so you get a nice, gentle rise.
- Baking soda: Works with the sour cream for added tenderness and just the right amount of fluff.
- Salt: Balances the sweetness and amplifies the fruit flavors.
- Unsalted butter, softened: Adds rich, buttery goodness and a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps brown the crust.
- Large eggs: Bind everything together and help create a soft crumb.
- Sour cream: Ensures incredible moisture and tang—your secret to a cake that never dries out.
- Vanilla extract: Brings everyone together with warm, cozy notes.
- Fresh blueberries: Bursts of tart, juicy flavor dot every bite (always pick the plumpest berries!).
- Ripe peaches, peeled and diced: Soft, sweet, and fragrant—summer’s best, mingling perfectly with blueberries.
- All-purpose flour (for tossing fruit): Helps the fruit stay suspended in the batter rather than sinking.
- Coarse sugar (optional): Gives the top a sparkly, crunchy finish for bakery-style appeal.
How to Make Fresh Blueberry Peach Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C); every deliciously golden Fresh Blueberry Peach Cake starts with the right temperature. Grease and flour an 8-inch round or square cake pan to ensure a flawless release after baking—no sticking, just perfect slices!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these together first ensures your lift agents are evenly distributed and that every bite of cake is equally tender and airy.
Step 3: Cream the Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving your Fresh Blueberry Peach Cake its delightfully soft crumb.
Step 4: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Add the sour cream and vanilla extract, blending until you have a smooth and creamy batter base—this step adds lovely moisture and deep flavor.
Step 5: Mix in the Dry Ingredients
Gradually add your dry mixture to the wet ingredients, stirring just until combined. Take care not to overmix, or the cake could turn out dense rather than pillowy-soft—it should look thick but still spoonable.
Step 6: Prep and Fold in the Fruit
Toss your blueberries and peach pieces with a tablespoon of flour. This is a nifty trick to keep them evenly distributed in the batter rather than sinking to the bottom. Gently fold the fruit into the batter to avoid smashing the delicate berries or peach chunks.
Step 7: Assemble and Bake
Spoon the batter into your prepared pan and spread it in an even layer. For a little sparkle, sprinkle the top with coarse sugar if you’re feeling fancy! Slide the pan into the oven and bake for 40-45 minutes. You’ll know it’s ready when a toothpick in the center comes out clean and the top is beautifully golden.
Step 8: Cool and Serve
After baking, let your cake cool in the pan for about 15 minutes, then transfer it to a wire rack. This step makes slicing neater and lets the flavors settle before you dig in—enjoy it warm or at room temperature for the ultimate Fresh Blueberry Peach Cake experience.
How to Serve Fresh Blueberry Peach Cake
Garnishes
Dress up your cake by sifting a little powdered sugar on top, or add a dollop of whipped cream. A few extra fresh blueberries or peach slices on the side make for a gorgeous (and tasty) presentation.
Side Dishes
This cake shines with a scoop of vanilla ice cream, a spoonful of Greek yogurt, or a pour of lightly sweetened cream. For breakfast or brunch, serve alongside crisp bacon or a fresh fruit salad—it’s the kind of treat that works any time of day.
Creative Ways to Present
Transform your Fresh Blueberry Peach Cake into a stunning trifle by cutting it into cubes and layering with vanilla custard and berries. Or, cut individual slices and serve them in colorful cupcake wrappers for a picnic or party atmosphere. Don’t be afraid to get playful and make it your own!
Make Ahead and Storage
Storing Leftovers
If you happen to have slices left over, keep them in an airtight container at room temperature for up to two days. To maintain maximum freshness and that wonderful moist crumb, pop leftovers in the fridge if you need to keep them longer—just let them come to room temp before serving.
Freezing
This Fresh Blueberry Peach Cake freezes beautifully! Wrap individual pieces in plastic wrap, then foil, and tuck them into a freezer bag. Thaw slices on the counter for a few hours, and you’ll have a summery treat ready whenever the craving strikes.
Reheating
Prefer your cake warm? Simply pop a slice in the microwave for about 10-15 seconds, or warm it gently in a low oven. That revived warmth brings the fruit and buttery flavors back to life instantly.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! If blueberries or peaches are out of season, feel free to use frozen—just don’t thaw them first. Toss them in flour as you would with fresh fruit to prevent sinking and excess moisture.
How do I keep the fruit from sinking to the bottom?
Tossing the blueberries and peaches with a tablespoon of flour before folding them into the batter helps keep them suspended throughout the cake for perfect distribution.
Can I make this cake gluten free?
Yes, simply substitute your favorite 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but the cake remains wonderfully tender and flavorful.
What if I don’t have sour cream?
You can swap in an equal amount of plain Greek yogurt or even buttermilk. Both alternatives will give you a moist, tangy crumb in your Fresh Blueberry Peach Cake.
Do I have to peel the peaches?
Peeled peaches give you a softer, more uniform texture in the cake. If you don’t mind a bit of extra texture and skin, you can leave them unpeeled—totally up to you!
Final Thoughts
If you’re searching for a new summer staple or simply want to surprise your loved ones with something delightful, give this Fresh Blueberry Peach Cake a try. Each bite is bright, buttery, and bursting with fruit—guaranteed to bring sunshine to your table, no matter the season. Enjoy every crumb!
Print
Fresh Blueberry Peach Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh blueberries and juicy peaches in this moist and flavorful cake. Perfect for summer gatherings or a sweet treat any time of the year.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Fruits:
- 1 cup fresh blueberries
- 2 medium ripe peaches, peeled and diced
- 1 tablespoon all-purpose flour (for tossing fruit)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then add sour cream and vanilla extract; mix until smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare fruits: In a small bowl, toss blueberries and diced peaches with 1 tablespoon flour.
- Combine fruit and batter: Gently fold the fruit into the batter; pour into the prepared pan and spread evenly.
- Bake: Sprinkle coarse sugar on top if desired. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
- This cake is delicious with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
