Julie Clark
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Peach Blueberry Cake
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A simple peach blueberry cake with a crunchy sugar topping. This cake is moist thanks to the butter and sour cream, plus all of the fresh peaches and blueberries.
This makes a small 9-inch round cake (like our peaches and cream cake) with a coffee cake texture. Sprinkling sugar over the cake before baking creates a lovely “sugar shell” topping. It’s unbelievable!
This peach blueberry cake has an irresistible crackly sugar crunch.
One of my favorite summer cakes to make in May, June and the first part of July is our red white and blue cake with blueberries and raspberries. It’s perfect for the summer holidays!
But as soon as the middle of July hits, I switch up the fruits to include fresh peaches. Peaches are great in peach crisp or peach cobbler, peach muffins, peach rolls and peach bread, but this cake? It’s my weakness.
It takes about 15 minutes and about 40 minutes to bake. It’s made with traditional ingredients and uses butter instead of oil for amazing flavor.
I shared this with my parents and my in-laws, and they both loved it! I could make it every week and not get tired of it. It’s that good.
Love blueberries and peaches? Try our peach blueberry cobbler!
Too hot to bake? Make our easy peach pie.
Don’t have fresh peaches? Try our peach bars with canned peaches.
Enjoy! -Julie
Key Ingredients
- Fresh fruit. I make this often with fresh fruit, but if you only have frozen berries and peaches, let them thaw and drain first so it doesn’t affect the cooking time. Canned peach slices work as well, but again, let them drain well first.
- Sour cream. I recommend full fat sour cream. It doesn’t work as well with light or fat free sour cream. You can also use whole milk Greek yogurt, which adds protein!
- Flour. This peach blueberry cake also works well with gluten-free all-purpose flour.
See the recipe card below for full ingredients and amounts.
Peach Blueberry Cake
A simple peach blueberry cake with a crunchy sugar topping. This cake is moist thanks to the butter and sour cream, plus all of the fresh peaches and blueberries.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 1/2 cup salted butter softened to room temperature
- 1 ¼ cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 1 cup blueberries
- 1 cup diced fresh peaches 1-2 peaches
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
- In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. ½ cup salted butter , 1 ¼ cup granulated sugar
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition. 1 ⅓ cup all-purpose flour , 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the fresh blueberries and peaches to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. 1 cup blueberries, 1 cup diced fresh peaches
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
- Let the cake cool completely in the pan and then serve.
Notes
Storage Instructions:
- At Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out.
- In the Refrigerator: For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator.
Notes:
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 365kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 190mg | Potassium: 163mg | Fiber: 1g | Sugar: 35g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
How to Make Peach Blueberry Cake: Step by Step
Mix the wet ingredients. In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
Mix in dry ingredients alternately with sour cream. In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
Add the fruit. Gently fold in the fresh blueberries and peaches to the cake batter using a rubber spatula.
Assemble and bake. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. Bake 35-40 minutes at 350ºF. The top of the peach blueberry cake will be crackly and lightly browned and the center may still jiggle just a bit.
Love blueberries?
If you love our peach blueberry cake, try one of these recipes next:
Baked this today with fresh peaches I had on hand. It tastes wonderful. Not overly sweet yet very fruity.
The cake is very good. The flavor is good, but I decided to add a tsp of almond flavoring.
So excited to try this tonight!!! Could u use frozen peaches if I don’t have fresh ones hand? I processed fresh peaches last week and cut them into the size shown, I add them to scones frozen; I have fresh blueberries but wondered about the peaches being frozen or if you had any tips for that? Thank you 😊