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We had friends over for dessert last night and I made this blueberry peach cake for them. We loved it! It was delicious. Notice the past tense — it’s all gone now! The leftovers were my breakfast this morning. Thanks for another great recipe.
If I were to tell you the truth about this fresh blueberry peach cake, I’d tell you that I’ve made it six times in the last two weeks.
No, ma’am, this is not a drill.
What you’re getting today is my happiest TGIF summer self, high on fresh organic peaches, exploding blueberries, salted butter, some sugar, and whole wheat pastry flour because we’re so fansay like that. Ugh. I can’t even handle us right now.
The making of six blueberry peach cakes might have already made it a little obvious that I do indeed 💕 love 💕 this cake – and extra real love points when I bust out the emoji hearts. But, um, do you still want me to tell you how I really feel about it?
Sweet. Let’s go.
Cake For Breakfast? Yes.
I’m calling this a breakfast cake because 1) FRUIT, and 2) you can use whole wheat pastry flour, and 3) maybe swap some butter with Greek yogurt to feel really good about yourself. A slice-o-that with a hot mug of fresh coffee in the morning as the sun comes up? and/or, is already up, depending on how irresponsible of an adult you are?
Mmmhmmm. Thaz wut I’m talkinbout.
The finished blueberry peach cake reminded me of a light bran muffin (weird unless you love bran muffins, which I most definitely do) because of the whole wheat and the depth in the sweetness of the coconut sugar.
Plus it’s seriously so pretty with those peaches and blueberries. I’m pretty sure I’ve mastered domestic queendom with this one.
This peachy cake has made its way round the neighborhood – to our neighbors with kids, to our single neighbor next door, to our dinner guests a few nights ago, annnnd back around to my mouth again for breakfast times infinity. IT KNOWS NO BOUNDS.
I have a container in the fridge right now as I type this, actually, that is making me think that it might be time for a little coffee-and-blueberry-peach-cake break.
Cause I need more of those in my life. Doctor’s orders or something.
Enjoy the summer weekend!
Enjoy the fresh blueberry peach cake!
ONWARD FOR CAKE 🏃🏽
More Fruit-Forward Summer Desserts
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Fresh Blueberry Peach Cake
- Total Time: 45 minutes
- Yield: 8 slices 1x
Description
Blueberry Peach Cake recipe uses simple ingredients, is whole wheat, and has a STUNNING presentation. YUM!
Ingredients
- 8 tablespoons salted butter
- 3/4 cup coconut palm sugar (or regular sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1–2 peaches, thinly sliced
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper.
- Beat the butter and sugar together until combined. Add the eggs and vanilla – beat until eggs are well incorporated.
- Add the flour, baking powder, and baking soda. Stir or mix just until combined. Transfer batter to the prepared pan and spread evenly.
- Arrange the peach slices in a circle on top of the batter. Arrange the blueberries over the top of the cake. Sprinkle the top with turbinado sugar.
- Bake for 20 minutes. It probably won’t be done yet, but better to check it early. 🙂 Bake for another 10-15 minutes until the cake springs back when touched. Remove from the oven, lift the cake out of the pan using the parchment paper, and cool for a few minutes. Sprinkle with powdered sugar, slice, and serve!
Notes
The texture of this cake as written is different than a traditional cake – it’s almost more like a cornbread or a bran muffin because of the whole wheat pastry flour. Be careful not to overbake as it can start to dry out – I like to leave it just barely underbaked (about 30 minutes) and then allow it to finish cooking as it rests on the counter.
Swap 4 tablespoons of butter for Greek yogurt to make this a feel-good breakfast cake!
Swap other sugars and all purpose flour – should work fine (I’ve made several variations of this recipe with different flours and sugars and they all do fine). I would increase the amount of flour to 1 1/2 cups if using regular all purpose flour.
Cover the top as completely as possible with the thin peach slices. The thinner slices sit nicely on top and the more you cover it, the less the batter will rise up in between the fruit pieces.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: blueberry peach, blueberry cake, peach cake, summer dessert
oh myyyy how FANCYYYY! I am so all impressed with your skillz right now 😉 Gonna need to add this to my breakfast Proonto. Eating something that pretty has got to be alllll kinds of good for me 🙂 woohoo!
Right? 🙂 Thanks for the nice comment!
So lovely to see a cake on Pinch of Yum!! This looks incredible Lindsay! I love the flavour!
Thanks Katrina! It’s been a while!
Soo pretty! And a cake you can eat for breakfast? Count me in!
Yes indeed! 🙂 Enjoy!
i looooove coconut sugar in everything, including the coffee sitting next to me. Wish that cake was sitting next to me, too.
I’m going to have to try it in coffee!
These pictures make me wanna get in the kitchen and preheat the oven to make this cake.
DO ITTTT
oh man these photos are killing me! I need this RIGHT.NOW. It looks sososoososo delicious.
Aw, thanks! hope you like it!
Lindsay,
Eekk! So excited about this recipe. The photos are fantastic and making me drool! Wish I was eating this for breakfast right now. However, I do happen to have two peaches in my fruit bowl that are getting good and ripe ( I was just wondering what the heck to do with them) and blueberries in the fridge, so this will definitely get made today. Hurrah!!
Quick question for you, I don’t know much about coconut sugar, but is it any healthier for you the the regular old granulated kind? Thought you might know, especially with the Sugar Free stints you’ve done…
Thanks a ton!
Michelle
From what I understand, it might be a stretch to call it healthier, but it IS an alternative to refined white sugar that is lower on the glycemic index. We aren’t necessarily using it because it’s “healthier”, though – we are actually done with the sugar free thing right now (60 days done! woo!), but I wanted to try it as I’ve seen it around a lot and never actually baked with it. I thought this was a helpful and balanced article: https://www.huffpost.com/entry/coconut-sugar-healthier-s_b_5669084
Lindsay,
Congrats, 60 days is a long time! Thats kind of what I suspected about the coconut sugar… Thanks for the article I will check it out.
BTWmade the cake… Love it!
Michelle
That’s great to hear, Michelle! Thanks for the comment!
Would you be able to just use regular sugar? I actually have a coconut allergy!
Yes, definitely! I will add a note to the recipe about that.
Could I use Stevia instead of sugar?
I seriously can go for another cup of coffee right now with a slice or two of this cake. This look delicious! what a beautiful masterpiece!
Thank you Ana! ENJOY 😀
Where are my car keys and purse? I need to have that bag of coconut sugar in my hands STAT! This is out of bounds Lindsay!! Out.of.bounds! :0
hahahaha – you are awesome. Thanks Tonya!
Lol, you got me right here -> “Wait, what is sucanat again?” I had literally *just* thought that. There you go again, reading my mind! 😛
I love your addition of emojis! Is it a blog experiment, or just something you like to do? I think it’s fun either way, I just noticed you started using them a lot more all of a sudden! 😀
Thanks Abbie! I love emojis and just recently figured out that they work in a WordPress post (they used to just show up as weird symbols). Yay!
Sounds like a perfect cake to me. Love the combination of peaches and blueberries. Gotta love when all the good stuff is in season!
Agree! Thanks Kathy!
This looks so beautiful! I haven’t tried fruity cakes like this before, and I keep seeing the most luxurious recipes for them. I think I’ll be trying this one first! Thanks for the gorgeous recipe!
Happy weekending!
xx Sydney
Thanks Sydney! Hope you like it!
Love that this is made with whole wheat! I’m trying to experiment with whole wheat in my baking lately, so I’m really excited to try this. And oh my gosh, peaches? YES. It’s summerrrrrrrr!
I know – the texture is different from a regular “cake” but it’s SO wholesome and filling and good. I love it for breakfast because it doesn’t feel quite so much like straight up dessert.
Lindsay this is all sorts of summer right here in this gorgeous cake!! Wish I had this in my oven right this second so I can munch on this all day cause weekend!!
Thanks Ami! 🙂 Appreciate that!
This cake – ooh – it’s just begging to be eaten – don’t ya think? 🙂
I had not heard about Whole brand coconut palm sugar before today – I cannot wait to give them a try!
Yes! You’ll have to look for the Wholesome stuff – it’s been really fun to try more of their products than just the agave that I was already familiar with.
Gorgeous Lindsay! Peaches and blueberries are two of my favorite summer fruits!
Thanks Mary Ann! Me too – I’m obsessed right now!
Lindsay,
where do you find the whole wheat pastry flour??
Hey Fotini! I buy it at my regular grocery store in the baking section!
When I decided to become a food blogger I didn’t realize that I’d need control top pantyhose too!! How do you keep yourself from devouring the whole cake? Haha. This looks fab. I have resigned myself to pants with elastic waist bands,
haha – I really have made them six times, but thankfully we have hungry neighbors who like cakes too, so that helps!
Oh my! I just need you to know how much I love your recipes (and you)! I am a sweet tooth sugar addict at heart, yet I’m married to a man who lives the whole30 “diet”…lives it! So I am trying to change my mind set and feed my family much healthier meals and healthier sweets (because ain’t no way I’m givin’ up desserts). This recipe is so perfect, especially with the coconut palm sugar! I just read that coconut palm sugar has a glycemic Index of 35 (high fructose corn syrup is 100 and white sugar is 65). I hate that zip and crash sugar gives me, and it’s no fun parenting kids who zip and crash either. This recipe is the perfect solution and came just in time for my husband’s birthday (his birthday and Christmas are the only two days a year he “cheats”…what a way to live!)
Thank you for sharing! You’re wonderful and amazing and I hope one day we can be best friends;)!
Agree- sometimes it’s nice to try alternatives to refined sugar and this coconut sugar was really fun to play with. Thanks for the sweet comment Etta!
Ummmm! Lindsay?? How much caffeine did you say you had today?? You seem a little — how can I say it — high and wired?? I know I’ve been there. That sugar and caffeine will do you in. The cake looks wonderful and I am so sure your neighbors are appreciate. When we bake or do desserts we hurry up and put it in the freezer. We have just a bunch old geezers — oops — nice elderly folks around here on diets and such. I did my spinning class this morn so this cake would be fabulous right now. I’ll have to plan on it tomorrow. Great recipe!
Good idea to put it in the freezer!
This is really beautiful. I agree its the perfect breakfast choice! Thanks for a great recipe!
Thanks Stacey! Appreciate that!
Simply delicious!!
You guys inspire me to start a food blog. I had a recipe website up but it wasn’t really personal. I hope it will be as successful as yours. It will be mostly Jamaican food.
Awesome! I’d love to check it out when you get it up and running!
6 times in 2 weeks?! Must be really good then 😀
YES! Lots of testing, lots of giving away, and lots of eating. 🙂
The cake looks awesome! I’ve just started to try my hand on baking, and this surely goes into my to-do list.
Thanks Dipti! Hope you like it!