Peach Blueberry Bundt Cake with Peach Glaze For Brunch or Dessert
Peach Blueberry Cake bakes in a Bundt filled with juicy peaches and pockets of blueberries that settle into the crumb as it rises. A warm peach jam glaze melts over the top and gives every slice a bright, fruity finish that feels like summer.
Servings 12
Calories 264kcal
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.
