Why Make This Recipe
Peach Blueberry Cake is a wonderful choice for anyone who loves sweet, fruity desserts. The combination of juicy peaches and fresh blueberries creates a delicious flavor that makes this cake stand out. Not only is it tasty, but it’s also simple to make. Whether you’re baking for a special occasion or just craving something sweet, this cake is sure to please.
How to Make Peach Blueberry Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced
- ¾ cup fresh blueberries
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced peaches and blueberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Peach Blueberry Cake
This delicious cake can be served plain or dusted with powdered sugar for an elegant touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy it with a cup of coffee or tea for a delightful treat any time of day!
How to Store Peach Blueberry Cake
To keep your Peach Blueberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap for up to three months.
Tips to Make Peach Blueberry Cake
- Make sure the butter is softened to room temperature for better mixing.
- Use fresh, ripe peaches and blueberries for the best flavor.
- Avoid overmixing the batter once you add the dry ingredients to keep the cake light and fluffy.
- Feel free to sprinkle some cinnamon or nutmeg into the batter for added warmth and flavor.
Variation
You can easily substitute other fruits if peaches or blueberries are not available. Consider using raspberries, strawberries, or even chopped apples for a different fruity twist.
FAQs
1. Can I use frozen fruit instead of fresh?
Yes, you can use frozen peaches and blueberries. Just be sure to thaw and drain them first to avoid extra moisture in the cake.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature until you’re ready to serve.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may change the texture and flavor slightly. You may want to use a mix of all-purpose and whole wheat flour for the best results.
Peach Blueberry Cake
A sweet and fruity cake made with juicy peaches and fresh blueberries, perfect for any occasion.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced
- ¾ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced peaches and blueberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve plain or dusted with powdered sugar, and pair with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg