This Peach Blueberry Cake<\/strong> is a simple summer cake made with juicy fresh peaches, blueberries, Greek yogurt, and a hint of lemon. The batter comes together easily in one bowl, and the fruit is folded right into the cake before more peaches and blueberries are arranged on top.<\/p>\n I love how soft and tender the cake turns out. The Greek yogurt keeps the crumb moist without making it heavy, while the peaches become soft and juicy as they bake and the blueberries add little bursts of sweetness throughout the cake.<\/p>\n It\u2019s an easy cake to make when peaches and blueberries are in season and makes a lovely dessert, afternoon treat, or simple cake to serve with coffee.<\/p>\n Peaches and blueberries:<\/strong> Use ripe but firm peaches so they hold their shape during baking. Fresh blueberries work best, although frozen blueberries can also be used without thawing.<\/p>\n Greek yogurt:<\/strong> Adds moisture and tenderness to the cake. Use plain, full-fat or whole-milk Greek yogurt for the best texture.<\/p>\n Oil:<\/strong> A neutral-flavored oil keeps the cake soft and moist without competing with the flavor of the fruit.<\/p>\n Lemon zest:<\/strong> Just a little lemon zest brightens the flavors and complements both the peaches and blueberries.<\/p>\n Flour and baking powder:<\/strong> These provide the structure and lift needed to support the fruit.<\/p>\n Prepare the pan and fruit Mix the dry ingredients Make the cake batter Combine the batter Add the fruit topping Bake the cake Cool and serve Store the cooled cake in an airtight container at room temperature for up to 2 days<\/strong>, or refrigerate for up to 4 days<\/strong>. Bring it to room temperature before serving for the best texture.<\/p>\n \u00a0Yes. Add the frozen blueberries directly to the batter without thawing them first. Toss them with the flour as directed and fold them in gently.<\/p>\n Absolutely. You can replace some of the peaches with nectarines or use raspberries instead of blueberries. Just avoid adding significantly more fruit than the recipe calls for, as extra moisture can affect the texture of the cake.<\/p>\n I prefer to peel the peaches for this cake, but you can leave the skin on if you like. Peeling gives the peaches a softer texture and blends them nicely into the tender cake.\u00a0<\/p>\n Yes, but Greek yogurt gives the cake a thicker batter and a soft, tender crumb. If using regular yogurt, make sure it isn\u2019t very thin or watery.<\/p>\n Insert a toothpick into the center of the cake, avoiding a large piece of fruit if possible. It should come out clean or with a few moist crumbs. If you see wet batter, continue baking for another 5 minutes and check again.<\/p>\n Once completely cooled, store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days and bring it to room temperature before serving.<\/p>\nWhy You\u2019ll Love This Peach Blueberry Cake<\/h3>\n
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Ingredients<\/h3>\n
How to Make Peach Blueberry Cake<\/h3>\n
<\/strong>Preheat the oven to 350\u00b0F (180\u00b0C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Slice the peaches and toss them with the blueberries and 1 tablespoon of flour.<\/p>\n
<\/strong>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.<\/p>\n
<\/strong>In a large bowl, whisk the eggs, sugar, vanilla extract, and lemon zest until slightly pale and well combined. Add the oil and mix to combine, then whisk in the Greek yogurt until smooth.<\/p>\n
<\/strong>Add the flour mixture to the wet ingredients and gently mix just until combined. Fold in the floured peaches and blueberries, being careful not to crush the blueberries.<\/p>\n
<\/strong>Transfer the batter to the prepared pan and smooth the top. Arrange the remaining peach slices and blueberries over the surface, gently pressing the peach slices into the batter. Sprinkle the peaches with 1 tablespoon of sugar.<\/p>\n
<\/strong>Bake for 45\u201355 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with foil during the last 10\u201315 minutes.<\/p>\n
<\/strong>Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.<\/p>\nRecipe Tips<\/h3>\n
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Storage<\/h3>\n
Frequently Asked Questions<\/h3>\n
Can I use frozen blueberries?<\/h3>\n
Can I use other fruit?<\/h3>\n
Should I peel the peaches?<\/h3>\n
Can I use regular yogurt instead of Greek yogurt?<\/h3>\n
How do I know when the cake is done?<\/h3>\n
How should I store Peach Blueberry Cake?<\/h3>\n
More Easy Fruit Cakes You May Like<\/h2>\n
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![\"Easy](\"https:\/\/www.homecookingadventure.com\/wp-content\/uploads\/2026\/08\/Easy-Peach-Blueberry-Cake-main1-300x300.webp\")
<\/div>\n<\/p><\/div>\nPeach Blueberry Cake \u2013 Easy Fresh Fruit Cake with Greek Yogurt<\/h2>\n