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 and favorite blueberry dessert recipes.
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
- If you use a smaller pan, it may take longer to bake! Also, using low fat/fat free sour cream or yogurt may require a longer baking time.
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:
Would topping it with toasted almond slices work?
Just made this – can’t wait for it to come out of the oven!
FYI – in step 2 where it lists the ingredients at the end, it lists 1 1/4 cup sugar instead of just the 1 cup that it should.
This cake tasted great! I used Greek yogurt instead of sour cream and turbinado sugar on top. It did take quite a bit longer to cook in my oven. I baked it until the internal temp was about 200°
My new favourite cake recipe! So easy and fast to make. My only issue is that the sugar on top doesn’t really melt in the oven, but I just use blow torch after taking it out to brulee the top 🙂
Could some almond flour work instead of regular flour?
My family agreed this was the best cake we’ve ever tasted! (And that’s saying something since my mom is 102!) It was unbelievably light and the sugary crust was perfection. Didn’t change a thing about the recipe!
So good!
Oh this was just amazing. I used nectarines instead of peaches and it was just beautiful. However it was a teeny bit salty, so if you’re using morton’s salt like I did, maybe just a couple pinches? Otherwise this dessert is going to be living in my head for months. Gonna have a warm slice with some vanillas ice cream tomorrow… Simple and stunning!
slayyy gurlie this ate down wtf go on masterchef
Our daughter sent us this recipe last week so my husband baked it, substituting Greek yogurt for the sour cream. It was fantastic…such a rich flavor! Can’t wait to make it again.
Can the peach blueberry cake be frozen?
Hi! The cake was sooo moist and easy to make. The only issue I had was that the berries all went to the bottom of the cake . Any suggestions ? Never happened before when I used berries in other recipes …
Super cake but hard work because of the cup measurements.
Please put metric weights for those who want to not struggle with cups.
I made this with gluten free flour (cup for cup) and it was absolutely one of the BEST gluten free recipes I have ever made. This recipe will be on frequent rotation!!
This was excellent! It is very soft and moist. I used greek yogurt instead of sour cream. It would also be excellent as muffins!