A sweet and Summer-y blueberry peach cake. A simple, everyday cake with a tender, vanilla-almond base, topped with fresh berries, peach slices, and sparkling sugar. Made with simple ingredients, no mixer required. Gluten-free friendly.

An everyday blueberry peach cake fresh from the oven in a silver baking pan on a light blue linen tablecloth.

A Fresh Blueberry Peach Cake

A few weeks ago, we went blueberry picking at a u-pick farm just up the coast from us. Somehow, we came home with several more baskets of berries than planned (and some homemade crumble from their farm stand).

In addition to eating the berries fresh, in smoothies and yogurt bowls, baking them into muffins, and a pie, I also decided to make this blueberry peach cake. The cake base is single layer, in the everyday style, not overly sweet, but still definitively a treat. It’s easy to make, reliably tender and moist, and richly flavored with butter, vanilla, and almond.

Along with the blueberries, I added some fresh peaches from my parent’s backyard trees – fleeting, but oh, so good – and the result is this sweet and simple, quintessential Summer cake. I hope you love it too.

A foggy morning on the Gaviota coast in Santa Barbara county. A barb wire fence on the edge of grassy ranch land with rolling hills in the distance.
Ripe blueberries on a blueberry bush, ready to be picked.
An everyday blueberry peach cake fresh from the oven in a silver baking pan on a light blue linen tablecloth.

How to Make this Simple Summer Cake

This blueberry peach cake is a breeze to make in a few easy steps. Here’s what you’ll do:

  1. Prep your pan and slice your peach. Melt the butter and set aside to cool.
  2. Mix together the dry ingredients in one mixing bowl, and the wet in another. Swirl in the butter, and fold the two mixtures together.
  3. Spread the cake batter into your pan, and top with an arrangement of peach slices and berries. Sprinkle on some sugar and bake until golden.

Lovely served with a dusting of powdered sugar or fresh whipped cream. Happy baking!!

A close up of a basket of freshly-picked blueberries.
Ripe blueberries on a blueberry bush, ready to be picked.
An blueberry peach cake on a white ceramic cake plate, with one slice cut, ready to be served. The background is a light blue linen tablecloth.

Blueberry Peach Cake FAQs

Make it gluten-free:

Substitute an all-purpose gluten-free flour blend such as Bob’s Red Mill or King Arthur Flour (converting and measuring by grams/ounces).

Make it nut-free:

Swap the almond extract for vanilla, and the almond flour for all-purpose.

An blueberry peach cake on a white ceramic cake plate, with one slice cut, ready to be served. The background is a light blue linen tablecloth.

More Simple Everyday Cakes:

If you make this blueberry peach cake recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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An everyday blueberry peach cake fresh from the oven in a silver baking pan on a light blue linen tablecloth.

Blueberry Peach Cake

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 1 9-inch cake
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A sweet and Summer-y blueberry peach cake. A simple, everyday cake with a tender, vanilla-almond base, topped with fresh berries, peach slices, and sparkling sugar. Made with simple ingredients, no mixer required. Gluten-free friendly.

Ingredients

  • 1–1/2 cups (180g) all-purpose flour, spooned and leveled
  • 1/4 cup (g) almond flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 4 Tbsp (57g or 1/2 stick) unsalted butter, cut into tablespoons
  • 1 large egg
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp (7g) pure vanilla extract
  • 1/2 tsp (4g) almond extract
  • 1/2 cup (120g) whole milk
  • 1 medium peach, thinly sliced
  • 1/4 cup blueberries
  • 1 Tbsp (12g) Demerara sugar (or other coarse sanding sugar)

Instructions

  1. Preheat the oven to 400℉. ¹
  2. Butter and flour a 9-inch round cake pan or line with a parchment paper round. Set aside.
  3. Melt the butter in a small skillet over low heat, or in the microwave at 50% power. Set aside to cool slightly.
  4. Make the cake base: in a large mixing bowl, whisk together the flour, almond flour, sugar, baking powder and soda, and salt, until well-combined. Set aside.
  5. In another mixing bowl, whisk together the egg, olive oil, lemon juice, vanilla and almond extracts, and milk. Drizzle in the melted butter, and whisk to combine. 
  6. Pour the wet ingredients over the dry ingredients, and switching to a spatula, fold the liquid into the flour mixture, until just combined and no streaks of flour remain. Be careful not to overmix.
  7. Pour the batter into your prepared cake pan (it will be thick). Use a small offset spatula to spread it evenly from edge to edge, and smooth out the top.
  8. Arrange the sliced peaches in an even layer on top, then add the blueberries in any open spaces.
  9. Sprinkle with the sanding sugar.
  10. Bake for 15-20 minutes at 400℉, until the cake is golden and has about doubled in height.
  11. Turn the oven down to 350℉, and continue baking for another 10-15 minutes, until the cake is golden brown, baked through, and a cake tester inserted into the center comes out mostly clean.
  12. Remove from the oven and let cool in the pan on a wire rack for 15-20 minutes, before removing, slicing, and serving. Serve warm or at room-temperature, with a dusting of powdered sugar. Enjoy!!

Equipment

Notes

  • ¹ The baking temperature is hotter than typical cake baking, so be sure your oven isn’t running hot. An oven thermometer is great for this!