This fresh Peach and Blueberry Cake is an easy, elegant summer dessert—moist, tender and perfect for casual entertaining.
With late-summer peaches at their peak, this Peach and Blueberry Cake celebrates simple, seasonal fruit. Adapted from Ina Garten’s peach cake, this version replaces pecans with blueberries for a nut-free option while keeping the same tender crumb and wonderful flavor. A hint of cinnamon and optional cardamom brightens both the batter and the fruit topping.
This coffee cake-style dessert works beautifully for brunch or an easy after-dinner treat. Fresh peaches and blueberries arranged on top bake into the cake, yielding juicy pockets of fruit and a slightly caramelized surface from the brown sugar coating.
How to Make a Peach and Blueberry Cake
For best results, use room-temperature ingredients. If you don’t have blueberries, substitute blackberries or raspberries, or add extra peaches for a pure peach cake. The full ingredient amounts and detailed instructions appear in the recipe card below.
Ingredients Overview:
- Unsalted butter
- Granulated sugar
- Eggs
- Sour cream
- Pure vanilla extract
- All-purpose flour (or 1 cup all-purpose + 1 cup whole wheat pastry flour)
- Baking powder, baking soda and salt
- Ground cinnamon
- Ground cardamom (optional)
- Fresh peaches (peeled, pitted and sliced)
- Fresh blueberries
- Brown sugar
Steps Overview:
A springform pan makes removing the cake easy; use a 9–10 inch pan (the recipe uses a 9½-inch). Arrange the fruit on top of the batter before baking so it settles in and caramelizes lightly.
- Preheat the oven to 350°F (175°C) and position a rack in the center. Line the bottom of a 9½-inch springform pan with parchment or grease it lightly.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using).
- In a mixer bowl, beat the butter and granulated sugar on medium-high for 3–5 minutes until fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream and vanilla until smooth.
- Scrape the bowl, then add the dry ingredients gradually on low speed until incorporated. Increase speed briefly and beat just until smooth—avoid over-mixing.
- In a separate bowl, toss the peaches and blueberries with the brown sugar, cinnamon and optional cardamom.
- Spread the batter evenly in the pan, arrange peach slices in a circle on top and scatter blueberries between the slices.
- Bake 45–55 minutes, or until a toothpick in the center comes out clean or with a few crumbs attached.
- Cool on a wire rack for 10 minutes, then run a knife around the edge and release the springform.
Serving Suggestions
Serve at room temperature. A light dusting of icing sugar is lovely, or add lightly sweetened whipped cream or a scoop of vanilla ice cream for something richer.
Storage Instructions
Store leftover cake at room temperature for up to 2 days. After that, keep it refrigerated. Bring to room temperature before serving for the best texture and flavor.
Recipe Card
Peach Blueberry Cake
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature (full-fat recommended)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat pastry flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom (optional)
- 2 large fresh ripe peaches, peeled, pitted and sliced
- ¾ cup fresh blueberries, rinsed
- ⅓ cup packed light brown sugar
- ½ teaspoon ground cinnamon (for the fruit)
- ¼ teaspoon ground cardamom (optional, for the fruit)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9½-inch springform pan with parchment or grease it.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
- Beat butter and granulated sugar in a mixer on medium-high for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla until smooth.
- Scrape the bowl and add the flour mixture gradually on low speed. Once combined, beat briefly until the batter is smooth—do not over-beat.
- Toss the peaches and blueberries with brown sugar, cinnamon and optional cardamom in a medium bowl.
- Spread the batter in the prepared pan, arrange the peach slices in a circle on top and scatter the blueberries in the gaps.
- Bake 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool on a wire rack for 10 minutes, run a knife around the edge and release the springform. Serve at room temperature.
Notes
- A springform pan (9–10 inches) makes it easy to remove the cake without flipping.
- Use room-temperature ingredients for the best texture.
- Blueberries can be swapped for blackberries or raspberries, or increase the peaches for a peach-forward cake.
- Store at room temperature up to 2 days; refrigerate after that.
Nutrition (per serving)
More Desserts Made with Fruit
- Cherry Almond Cake
- Raspberry Buttermilk Cake
- Pear and Blueberry Crumble
- Blueberry Lemon Cobbler
- Spiced Apple Galettes
Treat yourself to a slice of this Peach and Blueberry Cake—you won’t regret it.