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3.84 from 18 votes

Summer Peach Cake with Blueberries

Easy peach cake with blueberries is perfect for summer.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Peach cake
Servings: 6
Calories: 292kcal
Author: Susan Pridmore


  • 3 ripe peaches or nectarines unpeeled
  • 1/3 cup fresh blueberries
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp ground allspice
  • 1 cup sugar
  • 6 Tbsp unsalted butter softened
  • 1 large egg
  • 1/2 cup buttermilk
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cup 6.7 ounces all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 Tbsp Turbinado Sugar


  • Preheat the oven to 350˚F. Butter a 9-inch cake pan (I use a springform pan), cut a piece of parchment paper to fit the bottom, and butter it as well. This is a moist cake because of all the fruit, and it can be difficult to release from the pan.
  • Cut the peaches or nectarines into bite sized pieces. Toss with nutmeg and 2 Tbsp sugar.
  • Using a standing mixer fitted with the paddle attachment, cream together the butter and remaining sugar until fluffy, about 5 - 6 minutes. Mix in the egg, buttermilk and extract.
  • Combine the flour, baking powder, baking soda and salt. Shift the speed of the mixer to low and gradually add to the butter mixture. Mix only until just barely incorporated and finish with a rubber spatula. It will be very thick and somewhat lumpy.
  • Scrape into the prepared pan with the rubber spatula. Spill the peaches and blueberries onto the top of the cake and gently press in. Don't worry that they're on top of each other in places. As the cake bakes, it will rise and the peaches will settle across the surface. Sprinkle the turbinado sugar over the top.
  • Bake for 10 minutes, then reduce the oven to 325˚F and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean. The center will be the last part to cook, so only check around that area.
  • Cool in the pan for 15 minutes before removing. Serve warm with a scoop of vanilla ice cream.


This peach cake is slightly modified by this one from Food52. I've made it for years, and it's still one of my favorites I made every summer.
Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.


Calories: 292kcal