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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

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!

Find it online: https://www.forkknifeswoon.com/blueberry-peach-cake/