Peach Blueberry Cake Summer

Nothing brings out summer happiness like a Peach Blueberry Cake loaded with juicy fruit. The fluffy vanilla cake holds slices of peach and bursts of blueberries in every bite. It looks beautiful on any table and comes together in less than an hour even if you do not bake often. My friends always ask for this cake at picnics and backyard barbecues so I make it whenever fresh peaches are in season.

I made this for my book club once and it disappeared before the discussion started. The combination of sweet peaches and tart blueberries just feels cheerful.

Ingredients

• All purpose flour: gives the cake body and a fine crumb Look for flour with a fresh clean scent
• Baking powder: ensures the cake rises evenly Use a recently opened tin for best results
• Salt: brings out the sweetness of the fruit Go for sea salt for a mellow salty note
• Granulated sugar: sweetens and helps with browning Choose fine white sugar for even texture
• Butter: brings richness and flavor Use real butter at room temperature for easy mixing
• Eggs: add structure and tenderness Room-temperature eggs mix in more smoothly
• Greek yogurt: keeps the cake moist and light Use full fat yogurt for best flavor and texture
• Vegetable oil: adds a soft texture Go for a neutral oil like sunflower or canola
• Vanilla extract: provides deep aroma and warmth Pure vanilla is worth the small splurge
• Slightly firm peaches: hold their shape better Choose peaches with a fragrant smell and slight give
• Fresh blueberries: dot the cake with a gentle tart flavor Look for plump berries with no wrinkles
• Powdered sugar for dusting: gives a pretty finish Sift for a light snowlike layer

Step-by-Step Instructions

Prepare the Pan and Oven:

Get the oven started at 170 C or 340 F and line your springform pan with parchment Set your ingredients out so they reach room temperature

Mix Dry Ingredients:

In a bowl sift together the flour baking powder and salt This removes any lumps and helps the cake rise evenly

Cream Butter and Sugar:

Beat the butter and sugar together on high speed for about three minutes The mixture should be pale and fluffy This step creates air pockets for lightness

Add Eggs:

Mix in the eggs one at a time on low speed Wait until each egg disappears before adding the next Overmixing can make the cake tough

Incorporate Dry and Wet Ingredients:

Add half the flour mixture on low speed Mix just until blended Add Greek yogurt the oil and vanilla Stir until smooth Add the remaining flour and mix until just combined

Fold the Batter:

With a spatula gently turn the mixture from the bottom so everything blends evenly Do not stir too hard or you will lose air

Assemble the Cake:

Pour the batter into the prepared pan and smooth the top Slice peaches and layer on top Scatter blueberries evenly across the surface

Bake:

Put the cake in the oven for about thirty to thirty five minutes Check doneness by inserting a toothpick in the center It should come out clean or with a few crumbs

Cool and Finish:

Let the cake sit in the pan on a rack for ten minutes Remove the sides of the pan and let it finish cooling Dust with sifted powdered sugar just before serving

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My favorite thing is the hidden pockets of softened peaches The first time my niece helped slice the fruit she was so pleased to see her work baked right into the cake We spent the whole afternoon sneaking little pieces from the kitchen counter

Storage Tips

Keep leftovers covered at room temperature for one day or wrap tightly and refrigerate for up to four days The fruit keeps the cake moist but after two days the texture is best slightly warmed

Ingredient Substitutions

If peaches are out of season try nectarines or even plums Frozen blueberries also work but make sure to toss them in a spoonful of flour first to avoid sinking

Serving Suggestions

Serve for brunch with a spoonful of yogurt or as a dessert with whipped cream I love bringing this cake to potlucks because it travels well and the rustic look never fails to impress

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Cultural Note

Fruit topped cakes like this are common in both American and European summer baking Traditions of using whatever fruit is ripe and plentiful help make these cakes unique to every family The scent always reminds me of my grandmother’s kitchen in late July

Recipe FAQs

→ Can I use frozen berries instead of fresh?

Yes, both fresh and frozen blueberries work. If using frozen, toss lightly in flour before adding to prevent excessive bleeding.

→ How should I store leftover cake?

Keep the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I replace Greek yogurt with another ingredient?

Sour cream or plain yogurt can be used as a substitute for Greek yogurt to maintain moisture.

→ Why use a springform pan?

A springform pan makes it easy to release the cake without damaging its soft edges.

→ How do I know when the cake is done?

Insert a cake tester or toothpick in the center—if it comes out clean, the cake is ready.