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blueberry peach cake - bethcakes.com

Blueberry Peach Cake

An easy one layer summery cake full of fresh blueberries and topped with fresh peach slices!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8


  • ½ cup unsalted butter room temperature
  • 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


  • 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.


All images and text ©Bethcakes. Recipe adapted from The Woks of Life.