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This Peach Blueberry Cake is so fresh and full of flavor. It has a moist vanilla cake that is topped with fresh peaches and blueberries. This cake taste of summer, is super easier to make and perfect for any gathering or family hangout.
This peach blueberry cake is such a delicious treat and the texture of the cake is so soft and fluffy. Peach and blueberry season is one of my favourite seasons and this fluffy vanilla cake is super soft and topped with a beautiful dusting of powdered sugar.
This blueberry peach cake is the perfect cake for spring and summer days, birthdays and other celebrations.
For more cake recipes, try Strawberry Crumble Cake, Raspberry Almond Cake and Lemon Pistachio Cake.
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WHY THIS RECIPE WORKS
- Easy to make: This cake is super quick and easy to make and it is made and baked within an hour.
- Peaches and blueberries: This cake is topped with delicious peach slices and blueberries that brings lots of summery flavor.
- Vanilla Cake: This vanilla cake is so easy to make and is so soft!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Let the eggs come to room temperature before baking.
- Greek yogurt: Greek yogurt makes for a soft and tender cake. Measure out the Greek yogurt and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Peaches and blueberries: For this recipe I recommend using fresh sliced peaches and blueberries.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Peach Blueberry Cake. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or an electric hand mixer. You will also need a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: Sift together the all-purpose flour, baking powder and salt in a medium bowl and set it aside. In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
STEP 2: Add the eggs one at a time into the mixture and on low speed mix it until combined. Continue by adding half the dry ingredients, on low speed, mixing until just combined.
STEP 3: Then add the Greek yogurt, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
STEP 4: Add the cake batter into the prepared pan and even it out. Place the peach slices on the cake, followed by the blueberries. Bake for 30-35 minutes or until a cake tester comes out clean.
STEP 5: Let the cake cool on a wire rack. After 10 minutes, gently release and remove the cake from the cake tin and let it cool down completely. Once completely cooled down and ready to serve, sprinkle with a dusting of powdered sugar.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, replace it 1:1 with sour cream 14-18%.
Yes absolutely. They can be replaced with other fresh fruits like, pear or blackberries etc.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the peach blueberry cake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within a 1-2 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Peach Blueberry Cake
Equipment
Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g butter room temperature
- 2 large eggs room temperature
- 150 g Greek yogurt room temperature
- 25 g vegetable oil room temperature
- 1 teaspoon vanilla extract
- 2 slightly firm peaches
- 100 g fresh blueberries
- powdered sugar
Instructions
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.240 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.150 g granulated sugar, 85 g butter
- Add the eggs one at a time into the mixture and on low speed mix it in until combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the Greek yogurt, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.150 g Greek yogurt, 25 g vegetable oil, 1 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Add the cake batter into the prepared pan and even it out. Clean and slice the peaches and place them on the cake, followed by the blueberries. Bake for 30-35 minutes or until a cake tester comes out clean.2 slightly firm peaches, 100 g fresh blueberries
- Let the cake cool on a wire rack. After 10 minutes, gently release and remove the cake from the cake tin and let it cool down completely. Once completely cooled down and ready to serve, dust it with powdered sugar.
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