Peach Blueberry Cake
Peach Blueberry Cake
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the Fruit
- 1 1/2 cups fresh blueberries, or thawed and drained frozen blueberries
- 1 1/2 cups fresh peaches, peeled, pitted, chopped into 1/2-inch pieces, or thawed and drained frozen peaches
For the Topping
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the melted and cooled butter, large eggs, milk, and vanilla extract.
⏱️ 2 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
Pour the cake batter into the prepared baking pan and spread it evenly with a spatula.
⏱️ 1 min
- 7
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.
⏱️ 1 min
- 8
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.
⏱️ 45 min•🌡️ 350
- 9
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.
⏱️ 10 min
- 10
Slice and serve the peach blueberry cake. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Blueberry Cake
For the Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the Fruit
- 1 1/2 cups fresh blueberries, or thawed and drained frozen blueberries
- 1 1/2 cups fresh peaches, peeled, pitted, chopped into 1/2-inch pieces, or thawed and drained frozen peaches
For the Topping
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the melted and cooled butter, large eggs, milk, and vanilla extract.
⏱️ 2 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
Pour the cake batter into the prepared baking pan and spread it evenly with a spatula.
⏱️ 1 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 45 min•🌡️ 350 - 9
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.
⏱️ 10 min - 10
Slice and serve the peach blueberry cake. Enjoy!
⏱️ 3 min