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 summertime desserts. The sweetness comes mostly from fresh juicy peaches without a lot of added sugar.
They both love my blueberry bread, which is really more like a cinnamon roll, but with blueberries instead of cinnamon and sugar, so I wasn’t sure what they would think about this cake with blueberries and peaches, but they loved it!
Everyone raves about this cake recipe, even Taylor who isn’t a big fan of cake. 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. If you want more of a dessert bundt cake, go with a blueberry cake with lemon cream cheese frosting.
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. Most cakes with greek yogurt or sour cream are super moist and this is no exception. My go-to greek yogurt is Siggi’s, it has all natural ingredients without any chemicals. You can easily substitute sour cream for the greek yogurt.
Natalie wanted to top it with canned whipped cream, which I hate to admit is not half bad. However, I’m a bit of a snob and generally make my own whipped cream, but it was more fun using the canned version. It has real whip cream in the photos, and honestly the real thing is better.
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
There are basically two types of peach depending on the Pitt. Freestone are what you typically see in the grocery. the peach will fall free of the pitt when you cut in in half. They are easier to slice and not quite as juicy as a Cling but still sweet.
The second type of peach is a cling which as the name implies is one where the peach clings to the peach. These are the first that are harvested and are juicy and sweet. For a peach cake, you can use either. The sweeter the better. If you have any left over, make an easy peach cobbler, you can freeze it for later.
What you’ll need
- Peaches – fresh are the best, but frozen will work. Here’s some tips for choosing a ripe peach.
- Blueberries – either fresh or frozen. If frozen you don’t need to thaw them.
- Greek yogurt or sour cream – this helps keep it moist.
- Lemon – zest and juice to brighten the flavors.
- Peach Jam – adds a little sweetness to the top, homemade is the best but your favorite brand will work too.
- Pantry items – butter, sugar, flour, eggs, baking soda and baking powder.
How do you make this easy and simple peach cake
- Step 1: Cream the butter and sugar until fluffy and then beat in the eggs. Add the flour mixture alternating with yogurt until just combined.
- Step 2: Fold in blueberries and peaches and pour into a bundt pan and bake.
- Step 3: Boil jam with water and when cake has cooked but is still warm, pour the glaze over the cake. Serve at room temperature with whipped cream.
How do you make homemade whipped cream
Whipped cream is so easy to make and doesn’t really require a recipe. Start with heavy whipping cream and beat until it starts to thicken, but not too thick. Add powdered sugar a tablespoon at a time until you get the sweetness you prefer. Add a little vanilla and serve.
I’m normally pretty good at eating desserts in moderation. However, the first time I made this, I ate three slices while it was still warm, and the next day when I took the photographs, I had to eat one more slice before freezing it, that’s how good this is!
FAQs and tips
Once it has cooled, you can freeze the entire bundt cake or you can slice it and freeze the individual slices placing parchment paper between them.
While fresh is always a little better, both peaches and blueberries retain most fo their flavor and texture when frozen, so you can make this peach cake all year long!
To keep the blueberries from dropping to the bottom, toss them with just a little flour before adding them to the batter.
As long as the peach is not green when picked it will continue to sweeten after it’s been picked.
More peach desserts you’ll love
What else can you make with fresh peaches
Adapted from Mod Meals on Mendenhall
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Peach Cake with Blueberries
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemn zest 1 lemon
- ½ cup greek yogurt
- 4 peaches peeled and cut into pieces
- 2 tablespoons lemon juice
- 1 cup blueberries fresh/frozen
- ¼ 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.
Barbara’s Tips + Notes
- 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.
Leave a Reply