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Peach Blueberry Cake

Indulgent Peach Blueberry Cake for Sweet Summer Bliss

This indulgent Peach Blueberry Cake is a delightful summer dessert that blends ripe peaches and tart blueberries for a burst of nostalgia.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 280 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Rubber spatula
  • Sifter

Ingredients
  

For the Cake

  • 240 g all-purpose flour This forms the base of our cake, providing the perfect structure.
  • 1 teaspoon baking powder The leavening agent that helps our cake rise beautifully.
  • ¼ teaspoon salt Enhances the flavors and balances the sweetness of the cake.
  • 150 g granulated sugar Adds sweetness, complementing the natural sugars from peaches and blueberries.
  • 85 g butter, room temperature Makes the cake rich and tender; use unsalted for better control of salt levels.
  • 2 large eggs Acts as a binder while adding moisture and richness.
  • 150 g Greek yogurt Ensures a moist texture and provides a slight tang that enhances the overall flavor.
  • 25 g vegetable oil Keeps the cake moist and adds richness.
  • 1 teaspoon vanilla extract Infuses a warm aroma and sweet flavor that elevates the Peach Blueberry Cake.

For the Toppings

  • 2 peaches, sliced Fresh fruit adds a juicy burst of flavor and beautiful color.
  • 100 g blueberries Their tartness contrasts delightfully with the sweetness of the peaches.
  • Powdered sugar for dusting (optional) A simple touch that adds presentation flair without overwhelming the flavor.

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 170°C (340°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  • In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
  • In a large mixing bowl, cream together the room-temperature butter and granulated sugar until light and fluffy.
  • Gradually add the eggs one at a time while mixing on low speed until fully incorporated.
  • Mix in half of the dry ingredients on low speed until just combined.
  • Mix in the Greek yogurt, vegetable oil, and vanilla extract until fully blended.
  • Incorporate the remaining dry ingredients gently until there are no flour pockets.
  • Gently fold the batter using a rubber spatula to maintain its lightness.
  • Pour the batter into the prepared springform pan and spread it evenly.
  • Arrange the sliced peaches and scatter the blueberries over the batter.
  • Bake in the preheated oven for 30-35 minutes, checking for doneness with a cake tester.
  • Allow the cake to cool in the pan on a wire rack for about 10 minutes before releasing it.
  • Dust the top of the cooled cake with powdered sugar before serving.

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing the batter to maintain fluffiness. Press fruit gently into the batter before baking.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 16gVitamin A: 400IUVitamin C: 6mgCalcium: 80mgIron: 1mg
Keyword baking, comfort food, fruit cake, Homemade Cake, Peach Blueberry Cake, summer dessert
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