When the warm months roll in and fruit stands start to overflow with ripe peaches and plump blueberries, it’s time to let summer’s sweetest offerings shine. This Peach Blueberry Cake is more than just a treat—it’s a celebration of seasonal abundance, a dessert that brings freshness to your table and smiles to your guests. Whether you’re serving it at a casual barbecue, Sunday brunch, or as a weeknight surprise, this cake balances sweet, tart, and buttery flavors in perfect harmony.

Fruit-based cakes have always held a special place in American kitchens. They’re comforting, nostalgic, and incredibly versatile. The blend of peaches and blueberries in this cake creates a visually stunning presentation—soft golden yellow from the peaches, vibrant purple-blue from the berries—all nestled into a moist, tender crumb.

What makes this cake truly special is its balance. It’s not overly sweet, so it pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. And while it looks elegant enough for guests, it’s simple enough for everyday baking.

In this blog, I’ll walk you through everything you need to know—from ingredients and techniques to storage tips and common mistakes to avoid. Whether you’re a seasoned baker or just starting your journey in the kitchen, you’ll find this guide helpful, comprehensive, and most of all, delicious.

What You’ll Need: Ingredients & Equipment Breakdown

Before you preheat your oven, it’s important to understand the essentials of this Peach Blueberry Cake. The ingredients are accessible and straightforward, many of which you likely already have in your pantry. But what really makes the difference here is quality—fresh, ripe fruit and good butter can elevate a humble cake into something truly memorable.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour – This forms the structure of your cake. Sift it well for a lighter crumb.
• 1 ½ tsp baking powder – Ensures the cake rises just enough without getting overly dense.
• ½ tsp baking soda – Adds a touch more lift, especially when using buttermilk.
• ¼ tsp salt – Just a pinch to balance sweetness and enhance flavor.

Wet Ingredients

• ½ cup unsalted butter (softened) – For rich flavor and moisture.
• 1 cup granulated sugar – Adds sweetness, but not too much to overpower the fruit.
• 2 large eggs – For structure and binding.
• 1 tsp pure vanilla extract – A background note that ties everything together.
• ½ cup buttermilk or whole milk with a tsp of lemon juice – Buttermilk gives a tender texture; lemon juice adds a gentle tang.

Fruits

• 2 medium ripe peaches (peeled and thinly sliced) – Fresh is best, but canned (in juice, not syrup) works in a pinch.
• 1 cup fresh blueberries (washed and patted dry) – Frozen blueberries are fine too—don’t thaw before using or they’ll bleed into the batter.

Optional (But Recommended) Toppings

• 2 tbsp coarse sugar (like turbinado or demerara) – For a lovely, crisp top.
• Powdered sugar (for dusting after baking) – Adds visual appeal and a touch more sweetness.

Equipment

To get the best results, you’ll need a few kitchen staples:

• 9-inch round cake pan (or a springform pan)
• Mixing bowls – One for dry, one for wet.
• Electric mixer or hand whisk – To cream butter and sugar until fluffy.
• Spatula – For folding in ingredients without over-mixing.
• Cooling rack – To allow your cake to rest properly post-bake.

With the right tools and fresh ingredients in place, you’re well on your way to baking a cake that’s not only gorgeous but packed with peak-season flavor.

How to Make Peach Blueberry Cake (Step-by-Step with Full Measurements)

Baking this Peach Blueberry Cake is a rewarding process that fills your kitchen with the scent of summer fruit and warm vanilla. Whether you’re a weekend baker or making a last-minute dessert for guests, this recipe is beginner-friendly yet delivers bakery-worthy results.

Here’s exactly how to bring this beauty to life:

Step-by-Step Instructions

1. Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.

2. Prepare the Fruit

• Peel and slice 2 medium ripe peaches into thin wedges (about ¼ inch thick).
• Rinse and dry 1 cup of fresh blueberries. If using frozen, do not thaw—this prevents them from turning your batter purple.

3. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Set this bowl aside.

4. Cream Butter and Sugar

In a large mixing bowl, use an electric mixer or sturdy whisk to beat:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar

Beat for 2–3 minutes, until the mixture is light, fluffy, and pale in color.

5. Add Eggs and Vanilla

Add:

• 2 large eggs, one at a time, beating well after each addition.
• 1 tsp pure vanilla extract

Mix until smooth.

6. Add Buttermilk and Dry Ingredients

Alternate adding the dry mixture and:

• ½ cup buttermilk (or ½ cup whole milk + 1 tsp lemon juice, let sit 5 minutes)

Start and end with the dry ingredients:
Dry → Wet → Dry → Wet → Dry

Fold gently with a spatula or mix on low speed. Be careful not to overmix—stop when no flour streaks remain.

7. Fold in Fruit

• Gently fold in ¾ of the blueberries and half the peach slices into the batter.
• Pour the batter into your prepared pan and smooth the top.

8. Decorate with Fruit and Sugar

• Arrange the remaining peach slices in a fan or spiral design on top.
• Scatter the remaining blueberries over the surface.
• Sprinkle with 2 tbsp coarse sugar for crunch and sparkle.

9. Bake

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.

10. Cool and Serve

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing.

Optional: Dust with powdered sugar just before serving.

🍽️ Serving and Storage Tips

How to Serve

This cake is delightful warm, room temperature, or even chilled. Its natural fruit juices keep it moist for days, and it pairs beautifully with:

• Vanilla ice cream for a decadent dessert
• Whipped cream for a lighter option
• A drizzle of honey or maple syrup
• A side of Greek yogurt for a breakfast-style treat

You can also serve it alongside a warm herbal tea, a cup of coffee, or a cold glass of lemonade—perfect for summer afternoons.

For special occasions, consider serving it with a scoop of peach sorbet and fresh mint leaves for garnish.

Storage Instructions

This cake stores well, which makes it perfect for make-ahead occasions or next-day snacking.

Room Temperature:

• Store covered on the counter for up to 2 days in a cake dome or airtight container.

Refrigerator:

• Keeps well for up to 5 days.
• Allow to come to room temperature before serving for the best texture.

Freezer:

• You can freeze the cake (whole or in slices) for up to 2 months.
• Wrap tightly in plastic wrap, then foil, or place in a freezer-safe container.
• Thaw overnight in the fridge or for a couple hours at room temperature.

Bonus Tip:

Warm a slice in the microwave for 15–20 seconds and top with a scoop of cold ice cream for a heavenly contrast of textures and temperatures.

Mistakes to Avoid When Baking Peach Blueberry Cake

Even the most experienced bakers can run into trouble if they skip essential steps or rush through the process. Here’s a list of common mistakes that could affect the flavor, texture, or appearance of your Peach Blueberry Cake—along with how to avoid them.

1. Using Under- or Overripe Fruit

This is one of the most frequent issues. If your peaches are too firm, they won’t soften during baking and the flavor will be flat. Overripe peaches, on the other hand, can become mushy and water down the batter.

What to do: Choose peaches that are slightly soft to the touch and fragrant. If needed, you can ripen them in a paper bag at room temperature for 1–2 days.

2. Overmixing the Batter

Once you add the flour, it’s important to mix gently. Overmixing activates the gluten in the flour, leading to a dense, tough cake instead of a light, tender one.

What to do: Use a spatula or the lowest setting on your mixer when combining the dry and wet ingredients. Stop as soon as you no longer see dry flour streaks.

3. Skipping the Buttermilk (or Substituting Incorrectly)

Buttermilk is key to a soft, moist crumb and adds a slight tang that balances the sweetness. Skipping it—or using just milk—can result in a flat flavor.

What to do: If you don’t have buttermilk, use ½ cup milk with 1 tsp lemon juice or white vinegar, and let it sit for 5–10 minutes before using.

4. Layering All the Fruit on Top

It’s tempting to put all your fruit on the surface for looks, but this can weigh the batter down and result in an uneven bake.

What to do: Fold some fruit into the batter to spread the flavor throughout the cake. Save just a portion for the decorative top.

5. Not Greasing the Pan Properly

Fruit-based cakes are sticky by nature due to their moisture content. A poorly greased pan could lead to a crumbled mess when you try to remove the cake.

What to do: Use both butter and parchment paper for insurance. If using a springform pan, make sure the base is locked in place.

6. Overbaking or Underbaking

This cake should be moist, not dry—and certainly not raw in the center. Oven temperatures vary, and relying solely on time can backfire.

What to do: Start checking at 45 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent it with foil.

Tips and Tricks to Bake the Best Peach Blueberry Cake Ever

Want to elevate your cake from “good” to “can I have the recipe?” level? These tips and tricks are designed to help you perfect your Peach Blueberry Cake with pro-level results while keeping things simple.

1. Use Fresh, Seasonal Fruit When Possible

Fresh peaches and blueberries in season (typically late spring through early fall in the U.S.) deliver unbeatable flavor and texture. Off-season, opt for frozen—but always check for added sugars and skip thawing to prevent watery batter.

Pro Tip: Lightly coat frozen blueberries in flour before folding them into the batter to prevent them from sinking and bleeding into the cake.

2. Room Temperature Ingredients Are Key

Cold butter won’t cream properly, and cold eggs can cause batter to split. Bringing all dairy and eggs to room temperature ensures a smooth, even mix.

How to do it quickly: Submerge eggs in warm water for 5 minutes and cut butter into cubes to speed up softening.

3. Let the Cake Rest Before Slicing

Fresh out of the oven, your cake will be fragile. Letting it cool for at least 15 minutes in the pan, then another 30–60 minutes on a wire rack, helps it set and makes slicing cleaner.

Bonus: This resting time also allows the fruit juices to settle into the crumb.

4. Add Texture with Toppings

A sprinkle of turbinado sugar before baking gives the top a satisfying crunch. You can also add slivered almonds or chopped pecans for a bit of nutty contrast.

5. Customize with Spices or Citrus

Want to add a twist? Try stirring ½ tsp ground cinnamon or 1 tsp lemon zest into the dry mix for extra depth. These small additions can make a big flavor impact.

6. Try Individual Servings

Pour the batter into lined muffin tins (¾ full) and reduce the baking time to 20–25 minutes for delightful mini cakes that are great for portion control or entertaining.

7. Gluten-Free or Dairy-Free Variations

Use a 1:1 gluten-free flour blend for an easy swap. For dairy-free, replace butter with plant-based alternatives and use almond or oat milk plus lemon juice in place of buttermilk.

Note: These substitutions may slightly alter texture, but the fruity flavor will still shine.

Suggestions: Creative Ways to Customize Your Peach Blueberry Cake

While this Peach Blueberry Cake is wonderfully satisfying as-is, part of the joy of home baking is making a recipe your own. Whether you’re looking to adapt it to a specific occasion, diet, or taste preference, there are plenty of ways to make this cake fit your vision. Below are creative suggestions that range from subtle flavor twists to more advanced presentation ideas.

1. Flavor Enhancements

• Lemon or Orange Zest: Adding a teaspoon of zest to the batter can brighten the flavor and complement the natural acidity of the blueberries.
• Cinnamon or Nutmeg: Stir ½ teaspoon of cinnamon or ¼ teaspoon of freshly grated nutmeg into the flour mixture for a warm, comforting touch. This is especially nice in cooler months.
• Vanilla Bean Paste: Swap the vanilla extract for vanilla bean paste to bring a richer, more aromatic vanilla flavor.

2. Fruit Variations

• Other Stone Fruits: Swap peaches for nectarines, apricots, or plums if those are in season. These fruits hold up well to baking and offer similar sweetness.
• Mixed Berries: If you’re out of blueberries, raspberries or blackberries make great substitutes—just be aware that raspberries tend to be softer and may break up more in the batter.
• Dried Fruit (in moderation): A small amount of chopped dried apricots or golden raisins can add chew and depth, though fresh is always preferred.

3. Nut Additions

• Chopped Pecans or Walnuts: Mix ½ cup of toasted nuts into the batter or sprinkle on top before baking.
• Almonds: Sliced almonds on top give both crunch and a refined, bakery-style look. Almond extract (just ¼ teaspoon) can also be used in place of some vanilla for a bold flavor twist.

4. Presentation Upgrades

• Layer Cake Style: Double the recipe and bake in two round pans. Layer with whipped cream or vanilla yogurt for a rustic summer layer cake.
• Bundt Pan Version: Grease your bundt pan well and bake 5–10 minutes longer. This variation works beautifully for more formal occasions.
• Mini Cakes: Bake in a muffin tin for personal-sized servings. Perfect for brunch tables, baby showers, or casual gifting.

5. Health-Conscious Alternatives

• Reduced Sugar: You can cut the sugar by ¼ cup without drastically affecting texture—especially if your fruit is particularly ripe and sweet.
• Whole Wheat Flour: Substitute up to half the all-purpose flour with white whole wheat for a nuttier flavor and added fiber.
• Low-Fat Version: Use Greek yogurt in place of part of the butter or buttermilk to reduce fat and boost protein.

6. Serve It Differently

• As a Breakfast Cake: Omit the coarse sugar topping and serve with plain Greek yogurt and fresh fruit.
• As a Trifle Base: Layer cubes of the baked cake with whipped cream and more fresh peaches and blueberries in a glass dish for an impressive summer trifle.

There’s no wrong way to enjoy this cake. Whether you stick to the original recipe or try one of these customizations, the result is sure to be a delicious hit.

FAQ: Your Most Common Peach Blueberry Cake Questions—Answered

Whether you’re a beginner baker or someone looking to perfect your technique, questions are natural when tackling a new recipe. Here are answers to some of the most frequently asked questions about Peach Blueberry Cake.

1. Can I use canned or frozen fruit instead of fresh?

Yes! Canned peaches (packed in juice, not syrup) can be used. Just drain and pat them dry before slicing. Frozen blueberries work well too—use them straight from the freezer to prevent bleeding into the batter. Do not thaw them first.

2. How can I tell if the cake is done baking?

The top should be golden, the edges slightly pulled from the pan, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you’re unsure, start checking at the 45-minute mark, as ovens can vary.

3. Can I make this cake gluten-free?

Absolutely. Use a gluten-free 1:1 all-purpose flour blend (like Bob’s Red Mill or King Arthur). Make sure your baking powder and baking soda are gluten-free as well. The texture may be slightly different, but still moist and delicious.

4. What’s the best way to store the cake?

Keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Always allow it to cool completely before storing.

5. Can I bake this in a different pan size?

Yes! A 9-inch round cake pan works best, but you can also use:

• An 8×8 square pan (may require slightly more time)
• A springform pan for easier removal
• Muffin tins for individual portions (bake 20–25 minutes)

Just keep in mind that baking time will vary depending on the pan’s size and material.

6. How do I prevent the fruit from sinking to the bottom?

Lightly coat your fruit—especially blueberries—with a tablespoon of flour before folding them into the batter. This helps them stay suspended as the cake bakes.

7. Is this cake good for special occasions?

Definitely! Its vibrant fruit topping makes it an eye-catching dessert for birthdays, brunches, picnics, or even baby showers. Dress it up with whipped cream, edible flowers, or a scoop of ice cream for a festive finish.

Conclusion: A Slice of Summer You’ll Want to Make Again and Again

There’s something undeniably comforting about a fruit-filled cake, and this Peach Blueberry Cake delivers the kind of warmth and nostalgia that lingers well after the last bite. Whether you’re baking it on a lazy weekend afternoon, bringing it to a potluck, or surprising someone you love with a homemade treat, this cake brings people together in the sweetest way.

With its juicy peaches, plump blueberries, and moist, tender crumb, it strikes a beautiful balance between fresh and indulgent. It’s elegant enough for special occasions but easy enough to whip up with ingredients you likely already have on hand. From the subtle crunch of sugar on top to the gentle tartness of the fruit inside, every bite tells a little story of summer’s best.

Even better? It’s a forgiving recipe that encourages experimentation. Want to use nectarines? Go for it. Prefer a cinnamon kick? Toss it in. Need a gluten-free or dairy-free version? Easily done. This is a cake that welcomes your creativity without compromising on texture or taste.

As we’ve explored in this post—from choosing the right ingredients, to avoiding common baking mistakes, to customizing your cake for any occasion—you’re now armed with everything you need to make your own version a success.

So preheat that oven, grab your ripest peaches and juiciest blueberries, and get ready to enjoy a cake that tastes like sunshine in every slice. Trust us—this is one of those recipes you’ll find yourself returning to again and again.

Thanks for joining me in the kitchen. And if you do try this Peach Blueberry Cake, be sure to leave a comment or share your creation—I’d love to see how yours turns out!