Description
A moist, tender peach blueberry cake bursting with juicy fruit and subtle vanilla flavor. This easy, crowd-pleasing cake is perfect for dessert, brunch, or an afternoon treat any time of year.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh or frozen peaches, diced
1 cup fresh or frozen blueberries
1 tbsp all-purpose flour (for coating fruit)
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk flour, baking powder, and salt; set aside.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Add dry ingredients alternately with milk, mixing just until combined.
6. Toss peaches and blueberries with 1 tablespoon flour.
7. Gently fold fruit into the batter.
8. Spread batter evenly into prepared pan.
9. Bake for 40–45 minutes until golden and a toothpick inserted comes out clean.
10. Cool slightly, dust with powdered sugar if desired, and serve.
Notes
Fresh, ripe peaches provide the best flavor, but frozen work well too.
Do not overmix after adding fruit to keep the cake tender.
Serve plain or with whipped cream or vanilla ice cream.
Cake keeps well covered at room temperature for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: peach blueberry cake, fruit cake, summer cake, easy cake recipe