There’s nothing quite like the simple joy of baking with fresh-picked fruit, and this Blueberry Peach Cake is a celebration of summer at its sweetest. Bursting with the flavor of sun-ripened peaches and juicy blueberries—both of which we grow here at the orchard—this cake is the perfect way to make the most of your harvest. It’s soft, golden, and just rustic enough to feel homey, like a cake version of peach cobbler, but with a little extra elegance.
What sets this cake apart is its incredibly moist and tender crumb, thanks to a generous helping of Greek yogurt in the batter. The yogurt not only gives it a lovely texture, but also balances the sweetness of the fruit with a slight tang that keeps each bite interesting. As it bakes, the fruit sinks into the batter, creating pockets of warm, jammy goodness that make every slice irresistible. I like to top the cake with a little additional fruit in a beautiful pattern about halfway through baking—this ensures you have a beautiful presentation while still enjoying the flavor throughout the cake.
To serve, dust the top with powdered sugar for a classic look or drizzle with a bit of local honey to complement the fruit. Either way, this cake is just as beautiful as it is delicious—ideal for backyard gatherings, afternoon coffee, or simply a treat after a day of picking your own. I brought my cake to a church ladies book club, and it was definitely a hit! It’s a true taste of summer, and we hope you enjoy every bite!
Be sure to check our PYO availability as blueberries are now finished here but we have incredible Quebec blueberries in our market!
Blueberry Peach Cake
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 20 minutes
- Yield: 1 nine-inch cake pan 1x
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 oz butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup greek yogurt
- 1/2 cup whole milk
- 3 peaches sliced into wedges
- 10 oz of blueberries
- 1 tbsp granulated sugar
- Powdered sugar and/or honey for topping
Instructions
- Preheat the oven to 350°F and prepare a 9-inch cake pan by spraying it and lining the bottom with parchment paper. Spray the parchment as well—this cake tends to be a little sticky!
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- In a larger bowl, add the softened butter, sugar, and eggs, and beat with a mixer until light and fluffy. Add the vanilla, Greek yogurt, and milk, and mix for another minute until the batter is creamy and pale in color.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix!
- Pour the batter into the prepared cake pan. Scatter half of the sliced peaches and half of the blueberries evenly over the surface; they will naturally sink into the batter as it bakes.
- Bake for about 60 minutes. Halfway through, once the top is set and the fruit has begun to sink, carefully remove the cake from the oven and arrange the remaining fruit on top in a decorative pattern. Return the cake to the oven for the remaining time. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 45 minutes to an hour.
- Before serving, dust with powdered sugar or drizzle with honey, as desired. The cake will keep in the refrigerator for up to three days, though it’s best enjoyed fresh—over time, the fruit may make it a bit soggy.
Keywords: Blueberry, peach, cake, dessert