Made with fresh peaches, blueberries, and Greek yogurt, this peach blueberry Bundt cake is fruit-forward, moist, and sturdy enough to serve for brunch. The batter comes together quickly, the fruit does most of the work, and a simple peach jam glaze adds just enough sweetness to carry it into dessert if you want it to.
A Fruit-Forward Cake
This is a simple Bundt cake, but it doesn’t taste plain at all. The batter is sturdy enough to hold plenty of fruit, and the Greek yogurt keeps it moist without making it dense. The batter whips up in 20 minutes, the fruit does most of the work, and the oven takes it from there.
It is just the opposite of a peach blueberry cobbler in that there is more cake than fruit but it’s still got plenty of fruit to give it a marvelous taste and texture.
By the time it cools, you’ve got a buttery cake that’s right at home for lazy afternoons, breakfast meetings, or dessert. Since you can use frozen peaches, you don’t have to wait until summer to enjoy this cake.
The peaches get tossed with lemon juice before they go in, which keeps their flavor bright as they bake. The batter is thick enough tthat the blueberries don’t sink to the bottom so you get peaches and blueberries in every bite.
While it’s warm, I like to top it with a simple glaze of peach jam, homemade is best but a good quality brand will work. It gets poured over the top so it settles into the surface, adding so much moisture and a hint of peach flavor.
Slice up this cake and serve it warm with a dollop of whipped cream or vanilla ice cream on top, or enjoy it at room temperature. It keeps well on the counter for a couple of days.
The Best Peach Blueberry Cake Starts With These Things
Fruit is the main ingredient in this bundt cake recipe but you’ll also need a couple pantry staples. Check the recipe card for the rest.
- Peaches: Use ripe but firm peaches. Very soft fruit can break down too much during baking. You can also use frozen, just thaw and drain the juices before adding.
- Blueberries: Fresh work best for this cake.
From Empty Bowl to Pretty Bundt
Step One: Prepare the Fruit and Dry Ingredients
Step Two: Mix the Batter
Step Three: Fold In the Fruit and Bake
Step Four: Make the Glaze
This cake is just sweet enough for brunch but easy to dress up with whipped cream or ice cream for dessert. Bake it once and you’ve got something to enjoy all weekend.
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Equipment
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemon zest 1 lemon
- ½ cup greek yogurt
- 4 peaches peeled and cut into pieces
- 2 tablespoons lemon juice
- 1 cup blueberries fresh/frozen
GLAZE
- ¼ cup peach jam
- 3 tablespoons water
Instructions
- Preheat oven to 350º. Spray a bundt pan with baking spray and dust with flour.
- In a medium bowl add cut peaches and lemon juice and set aside.
- In another medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric mixer, combine butter and sugar and beat until creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and beat until combined.
- Reduce the speed of the mixer to low and alternate adding flour mixture and yogurt, beginning and ending with flour. Beat just until combined. Using a spatula, gently fold in the peaches and blueberries.
- Pour into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean. Cool for 20 minutes before inverting.
- Glaze: In a small saucepan combine jam and water and bring to a boil. Remove from heat and pour over the inverted cake while it is still warm.
Notes
- You can use frozen peaches, just thaw and drain off any extra juice.
