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Peach Blueberry Cake

Peach blueberry cake with tender, buttery crumb and caramelized fruit edges. Juicy peaches and blueberries are folded into batter, then topped for a lightly crisp, golden top.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup whole milk
Fruit
  • 2 peaches medium, peeled and sliced into thin wedges
  • 1 cup fresh blueberries
  • 1 tbsp all-purpose flour for tossing fruit
Topping
  • 2 tbsp granulated sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Make the batter
  1. Beat the softened unsalted butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Use a hand or stand mixer.
  2. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
  3. Stir in sour cream and whole milk just to combine, even if the batter looks slightly curdled. Stop as soon as it comes together.
  4. Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Do not overmix.
Fold in fruit and top
  1. Toss the peaches and fresh blueberries with 1 tablespoon all-purpose flour to coat lightly. This helps prevent them from sinking.
  2. Fold the fruit into the batter, reserving about 1/4 of the peach slices for the top. Keep the folding gentle to avoid crushing berries.
  3. Pour the batter into the prepared pan and smooth the top. Arrange the reserved peach slices decoratively over the surface and scatter any remaining blueberries over the top.
  4. Mix 2 tablespoons granulated sugar with 1/2 tsp cinnamon and sprinkle evenly over the top. Make sure the fruit and batter are lightly covered.
Bake and serve
  1. Bake at 350°F (175°C) for 45–55 minutes until the top is deep golden and the fruit is caramelized. A toothpick in the center should come out clean with moist crumbs.
  2. Cool in the pan for 15 minutes. Turn out onto a wire rack.
  3. Serve warm or at room temperature. Dust with powdered sugar if desired.

Notes

Pro tip: slice peaches thinly and toss the fruit with flour so the batter stays thick and bakes into a tender crumb with fewer sunk berries. Store covered in the fridge up to 3 days; rewarm slices in the microwave for 15–20 seconds. Freezing is not recommended for best texture. For a lighter option, use plain low-fat Greek yogurt in place of sour cream.