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Fresh Peach and Blueberry Cake

This simple and delicious Fresh Peach and Blueberry Cake makes a delightful summer dessert and is perfect for casual entertaining.

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Top view of a Peach and Blueberry Cake.

It's already the end of August, and in only a few weeks it will be the end of summer.  But before I say goodbye to summer recipes and start baking fall desserts, I had to share this seriously delicious Fresh Peach and Blueberry Cake.

The recipe is an adaptation of Ina Garten's peach cake. Her version has pecans in it, but since I needed to keep this cake nut-free I used blueberries instead. I can't recall the last time I tried one of Ina Garten's recipes, but if all of her recipes are half as good as this cake, I need to make more of them.

Slice of Peach and Blueberry Cake on plate.

This cake makes an excellent brunch cake and is perfect for casual entertaining. It's easy to make and so moist and tender with fresh ripe peaches and blueberries on top of a flavourful cake base. Just a little bit of cinnamon and cardamom added to both the cake and fruit adds a touch of warmth and spice to this dessert.

Fresh Peach and Blueberry cake on a white plate with a dollop of freshly whipped cream.

How to Make a Peach and Blueberry Cake

For best results, use room temperature ingredients. If you don't have any blueberries, you could use blackberries or raspberries instead, or use more peaches and bake yourself a peach cake!

Ingredients Overview:

  • Unsalted butter 
  • Granulated sugar
  • Eggs 
  • Sour cream 
  • Pure vanilla extract
  • All-purpose flour
  • Baking powder, baking soda and salt
  • Ground cinnamon
  • Ground cardamom (optional)
  • Peaches 
  • Blueberries
  • Brown sugar packed

Steps Overview:

Baking this cake in a springform pan ensures its easy release from the pan without the need to flip it over. I used a 9-1/2 inch pan, but anything between 9 and 10 inches should work perfectly.

  1. Place rack in the middle of the oven and pre-heat the oven. Line the bottom of a 9-1/2 springform pan with parchment paper or lightly grease the pan. Set it aside.
  2. In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using). Set aside.
  3. In the bowl of your mixer, add the butter and granulated sugar and beat on medium-high for 3 to 5 minutes or until mixture is fluffy.
  4. Add eggs, one at a time, mixing after each addition.
  5. Add the sour cream and vanilla extract and beat until smooth.
  6. Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed.
  7. Once the flour has been incorporated, increase the speed of the mixture and beat until batter is smooth, don't over-beat the batter.
  8. In a small bowl, mix the peaches and blueberries with the brown sugar, cinnamon and cardamom.
  9. Spread the batter evenly into the cake pan.
  10. Add the fruit to the top of the batter by arranging peaches in a circular pattern and scattering the blueberries in the gaps.
  11. Bake for approximately 45 to 55 minutes or until a toothpick inserted in the middle of the cake comes out clean or with a few crumbs clinging to it.
  12. Cool the cake on wire rack for 10 minutes before running a knife along the side and releasing the cake from the pan.

How to Serve

Serve the cake at room temperature with lightly sweetened whipped cream or vanilla ice cream.

Go ahead and treat yourself to a slice of this Fresh Peach and Blueberry Cake, you'll be happy you did!

More Desserts Made with Fruit

Top view of a Peach and Blueberry Cake.

Fresh Peach and Blueberry Cake

Adapted from Ina Garten
This delicious Fresh Peach and Blueberry Cake makes a delightful summer dessert and is perfect for casual entertaining.
4.62 from 13 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 297 kcal

Ingredients
  

  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup sour cream at room temperature, I used full-fat
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom optional
  • 2 large fresh ripe peaches peeled pitted and sliced
  • 3/4 cup fresh blueberries rinsed
  • cup light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom optional

Instructions
 

  • Place rack in the middle of the oven and heat the oven to 350ºF. Line the bottom of a 9-1/2 springform pan with parchment paper or lightly grease the pan. Set aside.
  • In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using). Set aside.
  • In the bowl of your mixer, add the butter and granulated sugar and beat on medium-high for 3 to 5 minutes or until mixture is fluffy.
  • Add eggs, one at a time, mixing after each addition.
  • Add the sour cream and vanilla extract and beat until smooth.
  • Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed.
  • Once the flour has been incorporated, increase the speed of the mixture and beat until batter is smooth, don't over-beat the batter.
  • In a small bowl, mix the peaches and blueberries with the brown sugar, cinnamon and cardamom.
  • Spread the batter evenly into the cake pan.
  • Add the fruit to the top of the batter by arranging peaches in a circular pattern and scattering the blueberries in the gaps.
  • Bake for approximately 45 to 55 minutes or until a toothpick inserted in the middle of the cake comes out clean or with a few crumbs clinging to it.
  • Cool the cake on wire rack for 10 minutes before running a knife along the side and releasing the cake from the pan.
  • Serve the cake at room temperature with lightly sweetened whipped cream or vanilla ice cream.

Notes

  1. Bake this cake in a springform pan to ensure its easy release from the pan without the need to flip it over. You could use a pan between 9 and 10 inches wide.
  2. For best results, use room temperature ingredients.
  3. If you don't have blueberries, you could use blackberries or raspberries instead, or use more peaches.
  4. Cake can be stored at room temperature for up to 2 days, after that it should be refrigerated. 

Nutrition

Calories: 297kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 57mgSodium: 221mgPotassium: 163mgFiber: 1gSugar: 26gVitamin A: 480IUVitamin C: 2.7mgCalcium: 59mgIron: 1.4mg
Keyword Blueberry and Peach Cake, Fresh Peach and Blueberry Cake, Peach and Blueberry Cake
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Recipe Rating




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Ronak Mehta

Friday 4th of September 2020

Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.

Sweet and Savoury Pursuits

Friday 4th of September 2020

Thank you! Hope you enjoy it!

Sabrina

Friday 16th of September 2016

This cake looks absolutely delicious!

Sweet and Savoury Pursuits

Friday 16th of September 2016

Thank you Sabrina!

Il bruciacchio

Wednesday 31st of August 2016

Just came across your blog and I love this recipe!

Sweet and Savoury Pursuits

Sunday 4th of September 2016

Thank you, I'm so glad you like it!

Nancy

Wednesday 31st of August 2016

This happens to be one of my favorite fruit combinations for desserts, Fida. I've made cakes, pies and cobblers in the last few weeks with this awesome two-some. Thanks for sharing another must try recipe for my blueberry/peach arsenal. This cake looks wonderful and the flavors sound delicious!

Sweet and Savoury Pursuits

Sunday 4th of September 2016

That's great Nancy, I can see why it would be one of your favourites, they are so delicious together!

Louise Crosby

Tuesday 30th of August 2016

I just love this kind of cake, rustic and homey and just as good for breakfast as for afternoon tea. What a great way to enjoy fresh peaches and blueberries. (I've made the Raspberry Buttermilk Cake a few times and love it.) Thanks, Fida!

Sweet and Savoury Pursuits

Sunday 4th of September 2016

Hi Louise, I agree I love the no fuss aspect of this type of cake! Glad to hear you've been making the raspberry cake, that's another delicious dessert.

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