It’s almost the end of July, and I haven’t done nearly enough peach baking! I remedied that slightly over the weekend with this Blueberry Peach Cake, and let me tell y’all—I will be making this again. It takes no time to whip up and tastes like a giant muffin. Like if you had a really good blueberry muffin—it tastes like that, but also with peaches.
It’s one of those cakes that doesn’t need frosting. It’s perfect on its own with a simple dusting of powdered sugar. Or maybe a scoop of vanilla bean ice cream. You could probably get away with a slice for breakfast, and it definitely goes with your afternoon cup of coffee. It’s an all-purpose/any-purpose kinda cake and I’m all about it!
It all comes together in one bowl, making it quick with minimal clean up. (Definite bonus points from me.) Butter, brown sugar, ground cinnamon. All good stuff. The blueberries are tossed with a little bit of flour before they’re folded into the batter, which helps keep them from sinking to the bottom. The batter is thick, but it’s supposed to be that way! It might not look like there’s enough batter to fill your pan, but just spread it to the edges as best you can, and then it’ll rise and fill the pan as it bakes.
This Blueberry Peach Cake is the perfect little summer treat. It’s minimal effort (good for these ridiculously hot days) and still looks super impressive! And it’s a great way to use up that summer produce you’ve got lurking in your fridge. I have half a container of strawberries I need to use before they go bad, and I’m dying to try them in this recipe. I also think it would be stunning with a variety of stone fruits! Lots of sweet and delicious possibilities here, y’all.
Happy baking!
More Peach Recipes:
Small Batch Peach Cobbler
Strawberry Peach Daiquiris
White Peach Frangipane Tart
Blueberry Peach Cake
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup plus 1 tbsp all-purpose flour divided
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup blueberries divided
- 1 large peach sliced
- 1 tbsp raw sugar optional
- Powdered sugar for serving
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch round pan.
- In a large bowl, cream butter and brown sugar with an electric mixer until smooth and creamy. Add eggs and vanilla; mix well.
- Add 1 cup all-purpose flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are incorporated. Batter will be thick.
- Toss ½ cup blueberries with 1 tbsp flour. Fold into the batter.
- Spread batter in the prepared pan. Arrange peach slices and remaining blueberries over the top. Sprinkle with raw sugar.
- Bake for 35 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. (A few crumbs are okay.)
- Let cake cool slightly; dust with powdered sugar and cut into slices to serve.
- Store cake covered at room temperature.
Notes
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So pretty and delicious – perfect for summer!