If you are on the lookout for a delightful, fresh, and crowd-pleasing dessert, this Peach Blueberry Cake Summer Recipe is an absolute must-try. Juicy peaches and burst-of-sweetness blueberries baked into a moist, tender cake create a symphony of summer flavors that taste like a sunny day on your plate. It’s the perfect way to celebrate the season, whether you’re enjoying a casual backyard gathering or simply craving a homemade treat that feels both special and effortlessly charming.
Ingredients You’ll Need
This Peach Blueberry Cake Summer Recipe combines straightforward ingredients that each play a special role in creating its incredible texture and flavor. From the buttery richness to the lightness added by Greek yogurt, every component is essential to making this cake a standout.
- 240 g all-purpose flour: The foundation that gives structure to the cake while keeping it tender.
- 1 ¼ teaspoon baking powder: A gentle lift to make the cake beautifully airy.
- ¼ teaspoon salt: Enhances flavors and balances sweetness perfectly.
- 150 g granulated sugar: Adds just the right amount of sweetness and helps with the cake’s golden color.
- 85 g butter, room temperature: Provides richness and a moist crumb texture.
- 2 large eggs, room temperature: Bind the ingredients and contribute to the cake’s fluffy texture.
- 150 g Greek yogurt, room temperature: Adds moisture and a slight tang that brightens the flavor.
- 25 g vegetable oil, room temperature: Works with butter for a soft, tender crumb.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
- 2 slightly firm peaches: The star fruit that offers juicy, summery sweetness and a lovely texture contrast.
- 100 g fresh blueberries: Bursts of sweet-tart flavor that beautifully complement the peaches.
- Powdered sugar, for dusting: A delicate finishing touch that adds a pretty visual and a hint of extra sweetness.
How to Make Peach Blueberry Cake Summer Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 170ºC (340ºF) using a conventional setting. While it heats up, line a 23 cm (9-inch) springform pan with parchment paper. This ensures your cake won’t stick and will come out perfectly shaped.
Step 2: Mix Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt into a bowl. Sifting helps to incorporate air and eliminate lumps, giving your cake a lighter crumb. Set this dry mix aside for now.
Step 3: Cream Butter and Sugar
Using a stand mixer or a large bowl with a hand mixer, beat the butter and granulated sugar on high speed for about three minutes. You want this mixture light and fluffy because it traps air which helps the cake rise beautifully in the oven.
Step 4: Incorporate the Eggs
Add the eggs one at a time, keeping the mixer on low speed so you don’t lose the air you’ve just beaten in. Mixing slowly also prevents curdling and ensures everything combines smoothly for a consistent batter.
Step 5: Combine Wet and Dry Ingredients
Add half of your sifted dry ingredients into the bowl on low speed to avoid over-mixing. Then, mix in Greek yogurt, vegetable oil, and vanilla extract. These ingredients keep the cake moist and add flavor complexity. Finally, mix in the remaining dry ingredients until just combined to maintain a tender crumb.
Step 6: Fold in the Batter
With a rubber spatula, gently fold the batter. This step ensures everything is evenly combined without knocking out the precious air that gives the cake its lightness.
Step 7: Add Fruit and Prepare for Baking
Pour your batter into the prepared springform pan and smooth the top. Peel, pit, and slice the peaches, then arrange them neatly on top of the batter. Scatter fresh blueberries over the peaches, allowing those bright berries to add pops of color and flavor right on top.
Step 8: Bake to Perfection
Bake the cake for 30 to 35 minutes or until a tester inserted into the center comes out clean. The kitchen will fill with the irresistible scent of baked fruit and vanilla—almost impossible to resist before it’s done!
Step 9: Cool and Remove the Cake
Let the cake cool in the pan set on a wire rack for about 10 minutes. Once slightly cooled, carefully release the springform pan and let the cake cool completely. Proper cooling prevents the cake from crumbling when sliced.
Step 10: Final Touch
Before serving, dust the cake lightly with powdered sugar. This simple step not only adds eye-catching appeal but lends just a touch of extra sweetness to each bite.
How to Serve Peach Blueberry Cake Summer Recipe
Garnishes
Sprinkle some fresh mint leaves or a dollop of lightly whipped cream for added freshness and height on the plate. A few extra blueberries or thin peach slices arranged artfully around the slices will elevate the visual charm of your serving.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a small serving of tangy lemon curd. Light, fruity accompaniments keep the dessert feeling bright and fresh, enhancing the summer vibe of this Peach Blueberry Cake Summer Recipe.
Creative Ways to Present
Try serving individual portions in dessert glasses layered with whipped cream and crushed cake crumbs or use edible flowers as a striking garnish. Getting creative with presentation turns this already delightful Peach Blueberry Cake Summer Recipe into a showstopper at any table.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to four days. Covering it well keeps the cake moist and preserves the fruity flavors.
Freezing
You can freeze slices of this cake by wrapping them tightly in plastic wrap and placing them in a sealed freezer bag. They’ll keep well for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Reheat slices gently in the microwave for 15-20 seconds or in a low oven (150ºC/300ºF) for about 10 minutes to refresh the softness and warm the flavors just enough to enjoy that fresh-from-the-oven experience again.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work well, but make sure to thaw and drain them before adding on top to avoid excess moisture that might affect the cake’s texture.
What if I don’t have Greek yogurt? Can I substitute it?
You can substitute Greek yogurt with sour cream or buttermilk in the same amount. These keep the cake moist and add a slight tang, similar to Greek yogurt’s effect.
Is it possible to make this cake gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend that includes xanthan gum for the best results. It might slightly change the texture but the taste will remain delicious.
Can I double this recipe to make a larger cake?
Definitely! Just double the ingredients and bake in a larger pan. Keep an eye on baking time as it might take longer—check doneness with a tester as always.
How firm should the peaches be for this recipe?
Use peaches that are slightly firm to avoid them turning mushy while baking, but ripe enough to retain sweetness and tenderness, so your cake balances texture and flavor perfectly.
Final Thoughts
This Peach Blueberry Cake Summer Recipe is truly one of those treasures that reminds you how wonderful simple, fresh ingredients can be. It’s easy to make, bursting with natural sweetness, and a real crowd-pleaser. Don’t hesitate to try it—you’ll be making it again and again all summer long!
Print
Peach Blueberry Cake Summer Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Blueberry Cake is a delightful summer dessert featuring a moist, tender crumb infused with fresh peaches and juicy blueberries. The cake combines creamy Greek yogurt, butter, and vegetable oil for a rich texture, topped with fresh fruit and a light dusting of powdered sugar. Perfect for warm-weather gatherings or a refreshing treat, this cake offers a fruity, mildly sweet flavor that celebrates seasonal produce.
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 150 g granulated sugar
- 85 g butter, room temperature
- 2 large eggs, room temperature
- 150 g Greek yogurt, room temperature
- 25 g vegetable oil, room temperature
- 1 teaspoon vanilla extract
Fruits
- 2 slightly firm peaches
- 100 g fresh blueberries
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170ºC (340ºF) on a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking and ensure even baking.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: Using a stand mixer or large bowl, cream the room temperature butter and granulated sugar on high speed for 3 minutes until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing on low speed after each addition until fully combined to maintain batter consistency.
- Combine Dry and Wet Ingredients: Add half of the sifted dry ingredients to the mixture at low speed, mixing just until combined. Then add Greek yogurt, vegetable oil, and vanilla extract, mixing until incorporated. Finally, add the remaining dry ingredients and mix gently until the batter is just combined to avoid overmixing.
- Fold Batter: Use a rubber spatula to fold the batter gently, ensuring all ingredients are thoroughly combined and the batter is smooth and uniform.
- Assemble Cake with Fruit Toppings: Pour the batter into the prepared springform pan, spreading it evenly. Clean and slice the peaches into thin slices, arrange them evenly on top of the batter, then scatter fresh blueberries over the peaches.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean when the cake is done.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully release and remove the springform pan ring. Allow the cake to cool completely at room temperature.
- Finish and Serve: Once fully cooled, dust the cake lightly with powdered sugar before slicing and serving to add a delicate sweetness and attractive finish.
Notes
- Make sure all ingredients are at room temperature for optimal mixing and texture.
- Do not overmix the batter after adding flour to keep the cake tender and avoid toughness.
- Slightly firm peaches are best to hold shape during baking without turning mushy.
- You can substitute the Greek yogurt with sour cream for a slightly different flavor and texture.
- For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
