Description
This Fresh Blueberry Peach Cake captures the essence of summer with juicy peaches, bursting blueberries, and a tender, buttery crumb. Perfect for breakfast, dessert, or any time you crave something sweet and seasonal.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blueberries
- 2 medium ripe peaches, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Toss blueberries in a spoonful of flour to prevent sinking, then gently fold blueberries and sliced peaches into the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
- Use parchment paper for easy cake removal.
- Chill fruit before folding in to prevent color bleeding.
- Add a pinch of cinnamon for a warm twist.
- Let the cake cool before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry peach cake, summer fruit cake, easy fruit dessert, peach blueberry cake recipe