Peach Cake Recipe With Blueberries

Barbara Curry
by Barbara Curry
16 servings
1 hr 5 min

Are you looking for a light and simple bundt cake to make with sweet summer peaches, try a homemade peach cake recipe with blueberries and top it with a peach glaze. A welcome addition for a weekend brunch or as a show stopper dessert that you’ll make over and over again.

I haven’t been making many heavy desserts lately, all I really crave in the summer is fruit. With both girls home for a couple of weeks, I thought I’ld see how they liked this easy peach cake recipe with blueberries which has become one of my favorite summer time desserts. The sweetness comes mostly from fresh juicy peaches without a lot of added sugar.

It’s unbelievably easy, taking only about twenty minutes to prep, and it comes out of the pan perfectly every time. It’s one of those recipes you can count on.

While I generally serve it for dessert, it’s equally fabulous served as a coffee cake for breakfast or brunch. While most coffee cakes have a streusel topping, I think of them as cakes that are not overly sweet and don’t need frosting. Of course it needs to taste good with coffee or in my case tea and this one fits the bill.

It meets all the criteria for a delicious treat to bring for a breakfast meeting. However, add a dollop of whipped cream and it makes a scrumptious dessert.

Fresh peaches and blueberries from the farmers market or from your favorite fruit stand are the best, but it’s still wonderful with frozen fruit.

Why you’ll love it

  • It’s great for a pot luck
  • You can impress at your next breakfast meeting
  • It could be served for brunch or dessert
  • You can use fresh or frozen fruit
  • Sweet peaches make any dessert fabulous
  • It can feed a crowd
  • Left overs can easily be frozen
  • You can make it ahead of time

Peach Cake Recipe With Blueberries
Recipe details
  • 16  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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  • ▢ 2 cups flour
  • ▢ 1 1/2 teaspoons baking powder
  • ▢ 1/2 teaspoon baking soda
  • ▢ 1/2 teaspoon salt
  • ▢ 1/2 cup butter room temp
  • ▢ 1 cup sugar
  • ▢ 2 eggs
  • ▢ 1 tablespoon lemn zest 1 lemon
  • ▢ 1/2 cup greek yogurt
  • ▢ 4 peaches peeled and cut into pieces
  • ▢ 2 tablespoons lemon juice
  • ▢ 1 cup blueberries fresh/frozen
  • ▢ 1/4 cup peach jam
  • ▢ 3 tablespoons water

Preheat oven to 350º. Spray a bundt pan with baking spray.
In a medium bowl add cut peaches and lemon juice and set aside.
In another medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric mixer, combine butter and sugar and beat until creamy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and beat until combined.
Reduce the speed of the mixer to low and alternate adding flour mixture and yogurt, beginning and ending with flour. Beat just until combined. Using a spatula, gently fold in peaches and blueberries.
Pour into prepared pan and bake for 45-50 minutes. Cool for 20 minutes before inverting.
Glaze: In a small saucepan combine jam and water and bring to a boil. Remove from heat and pour over the inverted cake.
  • If using frozen blueberries, toss them in a little flour to coat before adding to keep them from falling to the bottom.
  • If your peaches are not quite ripe, try putting them in a paper bag with a ripe banana, they will ripen quicker.
  • You can use frozen peaches instead of fresh.
  • This can easily be frozen after it has come to room temperature.
Barbara Curry
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