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Irresistible Peach Blueberry Cake with Buttery Crust Recipe

Irresistible Peach Blueberry Cake with Buttery Crust Bliss

A delightful summer dessert celebrating the flavors of ripe peaches and blueberries. Perfect for gatherings, this Irresistible Peach Blueberry Cake features a buttery crust that is sure to impress.
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Course: Dessert
Cuisine: American
Keyword: Blueberry Cake, Buttery Crust, Easy Cake Recipe, Fruit Cake, Peach Cake, Summer Dessert
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling Time: 20 minutes
Total Time: 2 hours 35 minutes
Servings: 8 slices
Calories: 320kcal

Equipment

  • Food processor
  • Springform pan
  • Mixing bowl
  • Oven

Ingredients

For the Buttery Crust

  • 2 cups All-Purpose Flour Substitute with whole wheat for a nuttier flavor
  • 1/2 cup Sugar Can be reduced to 1/4 cup for less sweetness
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 cup Cold Unsalted Butter Use chilled for maximum flakiness
  • 1 large Egg
  • 1 tsp Vanilla Extract

For the Fruit Filling

  • 1/4 cup Additional Sugar Adjust as needed
  • 2 tbsp All-Purpose Flour For filling
  • 2 tbsp Instant Tapioca or Cornstarch To thicken the filling
  • 4 cups Ripe Peaches Choose firm peaches; nectarines can be used as a substitute
  • 2 cups Blueberries Frozen blueberries work well
  • 1 tbsp Lemon Juice Brightens the flavors

Instructions

Prepare and Bake

  • In a food processor, combine flour, sugar, baking powder, and salt. Add the cold butter, pulsing until the mixture resembles coarse crumbs. Then, incorporate the egg and vanilla until the dough clumps together.
  • Butter a springform pan, line the bottom with parchment, and press the dough evenly into the base and up the sides. Chill in the refrigerator for at least 10 minutes to firm up.
  • Preheat your oven to 375°F.
  • In a bowl, mix together the additional sugar, flour, and tapioca. Toss this mixture with the peeled and sliced peaches, blueberries, and lemon juice until the fruit is well coated.
  • Pour the fruit filling into the chilled crust, spreading it evenly. Cover the pan with foil and bake until the filling is bubbly and the crust is golden brown, about 1 hour and 45 minutes.
  • Once baked, let the cake cool for 20 minutes. Carefully release it from the pan and serve warm or at room temperature.

Notes

Optional: Serve slices with a dollop of whipped cream for an extra treat.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg