Peach Blueberry Cake
This Peach Blueberry Cake is a wonderfully tender cake thanks to the Greek yogurt in the cake batter. This cake is beginner friendly and requires no fancy mixing techniques. It’s loaded with fresh, juicy peaches and blueberries that sit on top of the cake batter and nestle into the cake as it bakes. A dusting of powdered sugar adds the perfect finishing touch to this light, moist cake.
Is it even summer without baking a cake with fresh fruit in it?! As you can probably tell from my recent recipes, I love making baked goods with fresh summer fruits.
Blueberries and Peaches are a popular combination in desserts. The sweetness of peaches balances well with the mild tartness of blueberries. The contrasting, bright colors of the peaches and blueberries is also visually appealing. The bright golden orange color of the peach and deep blue/purple color of the blueberries also makes for a beautiful presentation. To be honest, I had not paired blueberries and peaches together until making this cake, and after making this cake, I’m sold on the combo! The flavors just blend so well together.
This Peach Blueberry Cake is made in just one bowl and only takes a few minutes to mix together. A large amount of the cake batter is actually made of Greek yogurt. The Greek yogurt makes a wonderfully tender crumb and moist cake. I also like the added nutrition from the Greek yogurt.
Here is what you will love about this Peach Blueberry Cake
- Easy to make! This cake can be made in just one bowl, with no fancy mixing techniques. The cake is very beginner friendly.
- Visually appealing – the contrasting colors of the peaches and blueberries on top of this cake make a beautiful presentation, which means you don’t even have to worry about any fancy decorations for the cake.
- Added nutrition – a large amount of this cake batter is made of Greek yogurt, which helps to make the cake moist and the crumb tender. The Greek yogurt adds protein as well as beneficial probiotics to this cake. So, if you choose to have a piece for breakfast, you can feel good amount the added nutrition to the cake batter.
Here are some of my favorite Blueberry Breakfast Treats
- Blueberry Almond Croissant Muffins
- Blueberry Cream Cheese Coffee Cake
- Blueberry Muffin Bread
- Jumbo Blueberry Muffins
Here are some of my favorite Peach Treats
Storage
Store leftover Peach Blueberry Cake covered in an airtight container up to 1 week in the refrigerator
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend
Let me know what you thought!
If you make this Peach Blueberry Cake, let me know what you thought in the ratings and comments below. I truly love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It makes my day to see all of your wonderful creations.
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Peach Blueberry Cake
- Total Time: 1 hour
- Yield: 1 8-inch cake 1x
Description
This Peach Blueberry Cake is a wonderfully tender cake thanks to the Greek yogurt in the cake batter. This cake is beginner friendly and requires no fancy mixing techniques. It’s loaded with fresh, juicy peaches and blueberries that sit on top of the cake batter and nestle into the cake as it bakes. A dusting of powdered sugar adds the perfect finishing touch to this light, moist cake.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
-
1/2 teaspoon salt
- 2 medium yellow peaches, peeled and sliced
- 1 cup fresh blueberries
Instructions
1. Preheat oven to 350F. Line the bottom of an 8-inch round cake pan with a circle of parchment paper. Spray the sides of the pan with nonstick cooking spray.
2. In a large bowl, add sugars, butter, egg, Greek yogurt and vanilla extract. Whisk to combine. Add in sifted flour, baking powder, baking soda and salt. Stir with a wooden spoon or spatula just until combined. The batter will be thick.
3. Pour batter into prepared pan. Arrange ½ peaches and ½ blueberries over cake.
4. Bake in preheated oven 25 minutes, then remove and arrange remaining fruit (this is so that the fruit will remain on top of the cake as the cake batter rises). Bake additional 25-30 minutes, or until a toothpick inserted into the center comes out clean, tenting with aluminum foil if needed so the top doesn’t get too dark.
5. Set pan on a wire cooling rack and allow the cake to fully cool in the pan.
6. When ready to serve, and cake is fully cool, turn cake out onto plate, then flip cake over onto another plate so that the blueberries and peaches are facing up and are on top. Dust the top of the cake with powdered sugar and enjoy!
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
You have that you arrange half of the blueberries and half of the peaches onto the cake and then bake it. When do you add the other half of the fruit?
Hi Linda!
Yes, you arrange half the fruit and bake 25 minutes, then arrange the remaining fruit and bake again until done. I just double checked and it is listed in steps 3 and 4. This is so that the fruit remains on top of the cake and doesn’t get covered up by the rising cake batter. I hope you enjoy!
-Jolene
This is absolutely delicious and easy to prepare. The Greek yogurt makes it so moist. Love that you don’t frost it. I will definitely make it again.
Bernadette,
I am so happy to hear you loved this Peach Blueberry cake! I love the added moisture and soft crumb that the Greek yogurt provides. Thanks so much for making my recipe 🙂
-Jolene
Can you make this with frozen blueberries?
Hi Carole! Yes you can use frozen blueberries or frozen peaches with this cake recipe. I hope you enjoy!
-Jolene