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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the melted and cooled butter, large eggs, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the fresh blueberries and chopped peaches until evenly distributed throughout the batter. If using frozen fruit, ensure it is completely thawed and well-drained before adding.

Pour the cake batter into the prepared baking pan and spread it evenly with a spatula.

Generously sprinkle the 1/4 cup granulated sugar over the entire surface of the cake batter in the pan. This will create a delicious sugar shell crunch topping.

Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown with a crisp sugar crust.

Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking.

Slice and serve the peach blueberry cake. Enjoy!


Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the melted and cooled butter, large eggs, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the fresh blueberries and chopped peaches until evenly distributed throughout the batter. If using frozen fruit, ensure it is completely thawed and well-drained before adding.

Pour the cake batter into the prepared baking pan and spread it evenly with a spatula.

Generously sprinkle the 1/4 cup granulated sugar over the entire surface of the cake batter in the pan. This will create a delicious sugar shell crunch topping.

Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown with a crisp sugar crust.

Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking.

Slice and serve the peach blueberry cake. Enjoy!
