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–+ servings

Peach Blueberry Cake

Ania
This Peach Blueberry Cake is THE summer recipe! It combines fresh peaches with sweet blueberries for the ultimate slice of cake. Everything gets mixed together in one bowl, in one step. It seriously doesn't get any easier than this!
5 from 1 vote

Ingredients
 
 

  • 2 eggs room temperature
  • 1/2 cup yogurt or kefir room temperature
  • 1/2 cup oil
  • 1/2 cup white sugar
  • 1 tbsp vanilla
  • 2 cups flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 2 peaches cut in halves and then each half in 5-6 slices
  • 1 cup fresh blueberries

For the streusel

Instructions
 

  • Grease the pan. For easy removal of the cake, place parchment paper on the bottom of the springform pan. Then grease the sides. Preheat oven to 350°F. Slice the peaches in halves, then each half in 5-6 slices. You want to use 2 peaches total.
    2 peaches
  • In a small bowl, add white sugar, flour, and butter. Mix together with a fork or fingertips. The streusel is ready when the mixture looks like coarse sand and there are bigger and smaller pieces of butter. Set in the fridge while you make the cake batter.
    5 tbsp butter, 1/3 cup white sugar, 3/4 cup all-purpose flour
  • In a small bowl, add flour, baking powder, and salt. Whisk until combined.
    2 cups flour, 2 tsps baking powder, 1/4 tsp salt
  • In a large bowl and in this order, add yogurt, dry ingredients, oil, sugar, vanilla, and eggs.
    2 eggs, 1/2 cup yogurt or kefir, 1/2 cup oil, 1 tbsp vanilla, 1/2 cup white sugar
  • Using an electric mixer and on the lowest setting, mix until JUST combined. This batter comes together very quickly, so be careful! Don't over-mix it.
  • Transfer the batter into the prepared pan and spread evenly. Top with peaches and fresh blueberries. Then sprinkle streusel on top evenly.
    1 cup fresh blueberries, 2 peaches
  • Bake for 45-50 minutes, mine took about 45 minutes total. You want to cool the cake down completely before slicing. Then when it's ready, run a butterknife gently around the edges, pop the springform pan off, and voila! Enjoy!