Peach and Blueberry Cake

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

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

This coffee cake recipe is an adaptation of Ina Garten's peach cake. Her version has pecans in it, but 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.

This peach and blueberry coffee 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.

If you enjoy cakes with fruit, make sure to take a look at this gorgeous Plum Cake. It's as delicious as it is beautiful!

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!

For the full recipe instructions and ingredient amounts please see the recipe card at the end of this post.

Ingredients Overview:

• Unsalted butter 
• Granulated sugar
• Eggs 
• Sour cream 
• Pure vanilla extract
• All-purpose flour - you can also use a combination of all-purpose and whole wheat pastry flour.
• Baking powder, baking soda and salt
• Ground cinnamon
• Ground cardamom (optional)
• Fresh peaches - I've only made this cake using fresh peaches and blueberries. You may be able to use frozen but I have not tried it.
• Fresh 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 large 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 medium 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 either plain or with a dusting of icing sugar. For something a little more decadent, serve it with lightly sweetened whipped cream or vanilla ice cream.

How to Store

Leftover cake can be stored at room temperature for up to 2 days, after that it should be refrigerated. 

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

More Desserts Made with Fruit

• Cherry Almond Cake
• Raspberry Buttermilk Cake
• Pear and Blueberry Crumble
• Blueberry Lemon Cobbler
• Spiced Apple Galettes

Peach and Blueberry Cake

Author: Adapted from Ina Garten

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

4.65 from 14 votes

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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

  

1x2x3x

• ½ 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 You can also use 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom optional
• 2 large fresh ripe peaches peeled pitted and sliced
• ¾ cup fresh blueberries rinsed
• ⅓ cup light brown sugar packed
• ½ teaspoon ground cinnamon
• ¼ 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 large 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 medium 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, Blueberry Peach Coffee 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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