Peach Blueberry Cake Recipe That Tastes Like Summer in Every Bite!

This cake is sunshine in slice form—bursting with jammy blueberries, juicy peaches, and that just-baked aroma that turns any kitchen into a midsummer memory. It’s the kind of bake that feels both old and refined.

Bite into it warm, and you’ll swear it tastes as good as Honeyed Pumpkin Roll and Homemade Caramels—rich, nostalgic, and beautifully balanced. The batter folds together like a dream, letting the fruit shine while still holding its own with a tender, golden crumb.

I first tried this with peaches picked fresh from a roadside stand in northern Alabama, and now it’s my seasonal ritual. Whether you serve it as a brunch centerpiece or midnight treat, this one’s got global charm and Southern soul written all over it.

Flavor Bomb Alert!

• The flavor? A juicy, buttery explosion with pockets of fruit that melt in your mouth. You’ll want a second slice before the first one’s gone.
• I made this on a whim during peach season and ended up baking it three weekends in a row—it’s just that addictive.
• The blend of tart blueberries and soft peaches hits the perfect sweet spot—friends always ask for the recipe before dessert’s even over.
• I’ve experimented with cardamom, lemon zest, and even brown butter—each tweak adds a twist without losing that nostalgic core.
• It’s surprisingly light and wholesome, so I started swapping it in for heavier cakes and noticed I didn’t feel weighed down afterward—hello, bonus!

Peach Blueberry Cake Recipe

This luscious summer cake combines juicy peaches and blueberries nestled in a tender, buttery crust. The fruit filling bubbles into a golden masterpiece as it bakes, then sets to a jammy perfection as it cools—perfect for slicing into thick, rustic wedges and savoring every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Calories 361 kcal

Equipment

• 9 or 9½-inch springform pan
• Food processor
• Parchment paper
• Mixing bowls
• Spice grinder (or alternative for grinding tapioca)
• Measuring cups and spoons
• Rubber spatula or spoon

Ingredients

  

Filling

• 1 tbsp instant tapioca or cornstarch
• ½ cup sugar
• 1 cup blueberries
• 2 tbsp all-purpose flour
• 2 tbsp ripe, firm, large peaches
• 1 tbsp lemon juice

Pastry Crust

• 1 tsp baking powder
• 1½ cups all-purpose flour
• 1 tsp Vanilla extract
• 1 stick of cold unsalted butter
• ½ cup sugar
• ¼ tsp kosher salt
• 1 large egg

Instructions

 

• Combine flour, sugar, baking powder, and salt in a food processor and pulse briefly.
  
• Add butter and pulse until pea-sized crumbs form.
  
• Add egg and vanilla, then pulse until the dough starts clumping.
  
• Butter a 9 or 9½-inch springform pan, line the bottom with parchment, and butter the paper.
• Press dough evenly into the bottom (¼ inch thick) and 2 inches up the sides, then chill for 10 minutes.
  
• Meanwhile, preheat the oven to 375°F.
  
• Grind 2 tablespoons sugar with flour and tapioca in a spice grinder (skip this if using cornstarch).
• Mix with the remaining sugar, then toss with peaches, blueberries, and lemon juice.
  
• Fill the chilled crust with the fruit mixture, cover loosely with foil, and bake until golden and bubbling, about 1 hour and 45 minutes.
• Cool on a rack for 20 minutes, loosen the crust with a blunt knife, remove the pan sides.
  
• Let it cool before slicing.
  

Notes

• Use ripe but firm peaches to prevent them from breaking down too much while baking.
• The dough is sticky—wetting your fingers slightly helps press it evenly into the pan.
• Instant tapioca thickens the filling beautifully, but cornstarch works fine in a pinch.

Tips To Ease Your Job!

1. Chill Your Dough While You Prep– After pressing the crust into the pan, pop it in the fridge while prepping the filling—this helps it firm up and hold shape during baking.
2. Skip the Spice Grinder– If you don’t have a spice grinder, use instant tapioca pearls and let them sit with the fruit and sugar for 10–15 minutes to soften before baking.
3. Peach Prep Made Easy– Blanch peaches in boiling water for 30 seconds, then transfer to ice water. The skins will slide right off—no peeler needed!
4. Catch the Drips– Place a foil-lined baking sheet under the pan in the oven to catch any juicy overflow and save yourself from messy oven cleanup.