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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 isĀ my happiest TGIF summer self,Ā highĀ on fresh organic peaches, explodingĀ 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 š love š 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 šš½
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. š 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
Just found this recipe because I had extra peaches, and it is AMAZING! The breakfast cake I didn’t know I needed. I made it with half greek yogurt as suggested in the comments and added a little bit on cinnamon on the peaches. Delish. Thank you!!
Has anyone tried this gf? I have some homemade preserved peaches Iād like to tryā¦but would that add too much moisture?
We haven’t tested that out yet, but we’d love to hear if you give it a try!
Super simple with an outstanding result ! I bake a lot. I know fruit cakes. This one is pretty fancy for a fruit cake to me!
Thanks!
For the last few years I would wait patiently for our peaches to ripen so I could bake this delicious cake. My neighbor says it is the best cake he has ever had. I just recently moved to Colorado and I’m wondering if you have suggestions for baking it at high altitude. (Sometimes my cakes don’t rise much when baking.) Thanks for any advice you can give.
I had some plain yogourt in the fridge for some time. I used it instead of greek yogourt it was very liquid so I added 10 more minutes to the cooking time. It was a success, I posted it in social medium and received good comments.
Love love love your recipes!
I gave an early crop of raspberries coming on and plan to make this cake with peaches and raspberries. Sounds good to me! And pretty, too
Hi Lindsay. Thank you for the recipe. I love the tips at the end.
Could I sub almond or other gf flour (Bob’s 1:1 for example)?
We haven’t tested this cake using those flours, but we think the GF flour would probably work the best!
Hi! This recipe looks great! Unfortunately donāt have any peaches at the moment, any suggestions for substitutes? Thoughts on apples? Thank you!
We haven’t tried making this with apples yet, but we’d love to hear if you do!
We made this cake tonight and it was so beautiful and delicious! I followed the recipe as written, and it would not have been the same cake without the coconut sugar (I could only find vanilla coconut sugar). Definitely one of our new favorites and canāt wait to have one around for breakfast š! Thank you!
Glad you enjoyed this cake, Laurie!
I whipped this up last summer, and boy was it a hit. I even managed to make it look like yours! I’m contemplating making it for a large group dinner this week. Do you suppose it would work out okay if I triple the recipe and bake it in a 13 x 9 inch pan?
Can you make this in a tube pan as well?
I stumbled on to this recipe a few weeks ago.. made it that day.. was gone by lunch. I am making it again now… I can smell it baking in the oven….. thank you ….I think a small scoop of homemade ice cream would compliment it nicely! … next week for sure!
We want to make this for my daughter’s first birthday! Can the dough be make ahead of time like the day before?
Hi Teri! We would not recommend making the batter ahead of time. You could definitely bake the cake the day before though!
Hey Lindsay!
Allow me to be a bit of a creeper for a minute. I’ve been stalking — err, studying and saving your recipes for 2 weeks now. Last week, I made 5 dinners (all from your site) and they were BOMB. Girl, you are amazing.
This cake is heaven sent. I made it tonight and I already know I’ll be repeating this next week. Keep it up!
That’s great, Heather! Thanks for the comment!
Ok so I just made this (I’m new at cooking, your recipes are amazing) it doesn’t look like in your picture but it smells amazing and I’m sure it tastes better. Thank you
Hope you enjoyed it, Marta!
I usually don’t crave cake, but after seeing this I am feeling the need to enjoy some. Thanks for sharing!
Hope you like it, Jeramey! š
OMG. I love everything peach. It looks wicked fresh and tasty š Nom Nom. Pinning it so I remember to make it!
Enjoy, Sam! š
Cake is in the oven right now. Forgot to buy and add turbinado sugar. I am sure it will be OK without that to. I usually don’t like cake with chunky pieces of fruit in it. But, this looks so good. And just like the cakes I make – with whole wheat flour.
Awesome, Madhu! Hope you enjoy it. š
I made this yesterday to serve as a healthier dessert after dinner and was really pleased with how it came out! It looks so pretty with those peach swirls! Yummy and easy to make, I would make it again.
Great, Susan! Thanks for the comment!
Looks good. I have regular whole wheat flour. Is this acceptable in this recipe?
There have been a couple readers that have used whole wheat flour, and it has worked just fine!
I did make this using 1/2 cup of whole wheat flour and 1 cup white. It was good, but not as moist as I would have liked.
Good to know, Bonnie. Thanks for the feedback!
This cake…I want it! Peaches and blueberries are the ultimate and I can just imagine how good this cake tastes! Can’t wait to try š
Hope you enjoy it, Jessie!
The cake looked great! But, I’m sorry to say that, the taste was disappointing. It was too sweet ( even after using 1/2 cup of coconut sugar ), the taste of baking soda was strong ( even I have mixed it with some yogurt, before putting it into the batter ), and it was dry ( I baked it for less than 25 min )… I may experiment with it more ( less sugar, more yogurt for baking soda, less flour, more fruits, shorter baking time … )since peaches and blueberries in season, but that won’t be this recipe anymore…
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.
This blueberry peach cake looks delicious. Baking is not my strong suit, but I think I can pull this off. Thanks!
Enjoy, Sally! š