If I were to tell you the truth about this fresh blueberry peach cake, I’d tell you that I’ve made it six times in the last two weeks.
No, ma’am, this is not a drill.
What you’re getting today is my happiest TGIF summer self, high on fresh organic peaches, exploding blueberries, salted butter, some sugar, and whole wheat pastry flour because we’re so fansay like that. Ugh. I can’t even handle us right now.
The making of six blueberry peach cakes might have already made it a little obvious that I do indeed 💕 love 💕 this cake – and extra real love points when I bust out the emoji hearts. But, um, do you still want me to tell you how I really feel about it?
Sweet. Let’s go.
Cake For Breakfast? Yes.
I’m calling this a breakfast cake because 1) FRUIT, and 2) you can use whole wheat pastry flour, and 3) maybe swap some butter with Greek yogurt to feel really good about yourself. A slice-o-that with a hot mug of fresh coffee in the morning as the sun comes up? and/or, is already up, depending on how irresponsible of an adult you are?
Mmmhmmm. Thaz wut I’m talkinbout.
The finished blueberry peach cake reminded me of a light bran muffin (weird unless you love bran muffins, which I most definitely do) because of the whole wheat and the depth in the sweetness of the coconut sugar.
Plus it’s seriously so pretty with those peaches and blueberries. I’m pretty sure I’ve mastered domestic queendom with this one.
This peachy cake has made its way round the neighborhood – to our neighbors with kids, to our single neighbor next door, to our dinner guests a few nights ago, annnnd back around to my mouth again for breakfast times infinity. IT KNOWS NO BOUNDS.
I have a container in the fridge right now as I type this, actually, that is making me think that it might be time for a little coffee-and-blueberry-peach-cake break.
Cause I need more of those in my life. Doctor’s orders or something.
Enjoy the summer weekend!
Enjoy the fresh blueberry peach cake!
ONWARD FOR CAKE 🏃🏽
Blueberry Peach Cake recipe uses simple ingredients, is whole wheat, and has a STUNNING presentation. YUM!
- Preheat the oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper.
- Beat the butter and sugar together until combined. Add the eggs and vanilla – beat until eggs are well incorporated.
- Add the flour, baking powder, and baking soda. Stir or mix just until combined. Transfer batter to the prepared pan and spread evenly.
- Arrange the peach slices in a circle on top of the batter. Arrange the blueberries over the top of the cake. Sprinkle the top with turbinado sugar.
- Bake for 20 minutes. It probably won’t be done yet, but better to check it early. 🙂 Bake for another 10-15 minutes until the cake springs back when touched. Remove from the oven, lift the cake out of the pan using the parchment paper, and cool for a few minutes. Sprinkle with powdered sugar, slice, and serve!
The texture of this cake as written is different than a traditional cake – it’s almost more like a cornbread or a bran muffin because of the whole wheat pastry flour. Be careful not to overbake as it can start to dry out – I like to leave it just barely underbaked (about 30 minutes) and then allow it to finish cooking as it rests on the counter.
Swap 4 tablespoons of butter for Greek yogurt to make this a feel-good breakfast cake!
Swap other sugars and all purpose flour – should work fine (I’ve made several variations of this recipe with different flours and sugars and they all do fine). I would increase the amount of flour to 1 1/2 cups if using regular all purpose flour.
Cover the top as completely as possible with the thin peach slices. The thinner slices sit nicely on top and the more you cover it, the less the batter will rise up in between the fruit pieces.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: blueberry peach, blueberry cake, peach cake, summer dessert