Peach Blueberry Cake!

A deliciously sweet and simple peach and blueberry cake with a simple vanilla sponge, topped with fresh peach slices and blueberries 

One tin bakes

There has been a rise in the need and want for bakes in one tin, and I am totally here for it. Quite a few bakes come under this umbrella if you count bakes such as brownies, blondies, cookie bars and then also desserts – but sometimes, I know you all want something a little different. 

A lot of my cake recipes have a couple of tiers to them, and decoration that always makes them quite the show stopper, but this cake is a rarity in the fact that I really did want it to be super simple, but utterly full of flavour such as my berry bakewell cake – the simplicity is why it is so very popular. 

Peach bakes

I have such an adoration for anything flavoured peach, and I definitely do not use it enough in recipes. There is something about a peach, when it’s right in the middle of the season when it’s so juicy and packed full of flavour that it’s a crime not to use it. 

I’ve used peaches in my peaches and cream cake before, as well as my peach crumble recipe, and I adore both. They, typically, have been made with tinned peaches as I often make them when peaches aren’t as much in season, and you can also use tinned peaches for this bit too. 

I used flat peaches in the photographs and video of this bake as I have an entire bunch of them, and I also adore them – they’re slightly different in colour and shape but a regular peach, a tinned peach, a frozen peach and even a nectarine or similar will work well in this recipe. 

Blueberry bakes

Now when it comes to blueberries, I have done a lot more. I adore baking with blueberries as they just bring out so much flavour when baked, and they also look really beautiful. My Lemon Blueberry Tart is my most recent blueberry recipe before this beauty and I just love it – the swirls of the blueberries in the tart are amazing. 

I do tend to pair my blueberry flavours with lemon, and that’s because it’s one of my favourite flavour combinations in the world – it’s zingy and fresh. However, the pairing of peach and blueberry together is SO GOOD. I can’t cope with how well they go together. 

Just liked the peach where you can use a frozen peach, you can also use frozen blueberries for this is you want, but I love to use fresh personally, especially when they are also in season. 

The sponge

When it comes to the sponge for this cake, I swapped it up a little bit to make sure that it’s super moist and utterly delicious. 

• Butter – because this recipe is just a sponge mix, you can use a baking spread or a room temperature block butter
• Sugar – I used caster sugar as I want a lighter flavour so it doesn’t cover up the flavour of the fruit 
• Vanilla – always a little bit of vanilla in my books 
• Eggs – I used medium eggs as always so used three 
• Flour – I used self raising flour as it already has the raising agent in, but the rule to make your own is two level tsps of baking powder per 150g of plain flour, whisked in before using in the recipe 
• Yoghurt – I use natural yoghurt to increase the moisture, but you can also use soured cream or buttermilk 

The topping 

So when it comes to the topping, it’s basically just the fruit. I try to create a bit of a design when doing this as it looks so pretty when it comes out of the tin, but warning… the fruit can sink a little (but no fear, it’ll still taste delicious!). 

I then also sprinkle on a little granulated sugar over the top to help with the fruit and make it a little bit sticky and wonderful, but this is optional – I adore doing it myself as it brings out the flavour of the fruit. 

If you want to make sure there is more of a pattern, you can also do this like an upside down cake – but I don’t personally. 

Tips & Tricks 

• This cake will last for 3-4+ days at room temperature on a cooler day (in the fridge if it’s boiling hot, but this may dry out the sponge) 
• You can freeze the baked cake for 3+ months 
• Fresh peaches/blueberries work, but you can use frozen or tinned as well.
• I serve mine with a healthy portion of custard, but warm with a little ice cream or cream is also wonderful
• I use this 8″ cake tin for this recipe  

Peach Blueberry Cake!

A deliciously sweet and simple peach and blueberry cake with a simple vanilla sponge, topped with fresh peach slices and blueberries 

Print Pin Rate

Category: Cake

Type: Cake

Keyword: Blueberry, Peach

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Cooling time: 1 hour hour

Total Time: 2 hours hours 5 minutes minutes

Servings: 8 slices

Author: Jane's Patisserie

Ingredients

• 125 g unsalted butter
• 200 g caster sugar
• 1 tsp vanilla extract
• 3 medium eggs
• 200 g self raising flour
• 125 ml natural yoghurt
• 2-3 sliced peaches
• 150 g blueberries
• 1-2 tbsp granulated sugar

Grams - Ounces

Instructions

• Preheat the oven to 180ºc/160ºc fan and line a deep 8” cake tin on the bottom 
• Beat the butter and sugar together, and then add the eggs and vanilla and mix
• Add the flour, and the yoghurt and mix again
• Pour the cake mix into the tin 
• Decorate the top with the slices of peach, and blueberries 
• Sprinkle over granulated sugar 
• Bake for 45-50 minutes 
• Remove from the tin carefully after 30 minutes and either cool fully or enjoy warm still with custard 

Notes

• This cake will last for 3-4+ days at room temperature on a cooler day (in the fridge if it's boiling hot, but this may dry out the sponge) 
• You can freeze the baked cake for 3+ months 
• Fresh peaches/blueberries work, but you can use frozen or tinned as well.
• I serve mine with a healthy portion of custard, but warm with a little ice cream or cream is also wonderful
• I use this 8" cake tin for this recipe  

ENJOY!

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