Craving a dessert that balances the sweetness of peaches with the tartness of blueberries? This Peach Blueberry Cake is the perfect solution. It’s a delightful treat that brings summer flavors to your table, making it an excellent choice for gatherings or simply a cozy dessert at home.
Imagine biting into a soft, moist cake filled with juicy peach slices and vibrant blueberries. This recipe is easy to follow, allowing you to enjoy a scrumptious homemade dessert without any fuss!
This cake is not just visually appealing, but also incredibly satisfying. The combination of the sweet and juicy fruits creates a wonderful contrast with the buttery cake, making each bite a delicious experience.
A Perfect Summer Dessert
This Peach Blueberry Cake is a moist and tender cake layered with fresh, juicy peaches and blueberries. The cake is lightly sweetened, allowing the natural flavors of the fruits to shine through, while the buttery texture makes it utterly delightful.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, sliced
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the sliced peaches and blueberries.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 12 pieces
- Calories: 250kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 38g