Can you add fruit to cake batter?

If your batter is thin, says Wise, any added fruit needs support to help it stay suspended . Otherwise, it will all sink to the bottom. With any recipe, she first considers the thickness of her cake batter and how heavy, or wet, the added fruit will be.

How to stop fresh fruit sinking to the bottom of a cake?

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly . Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

What causes fruit cake to sink in the middle?

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature . Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

Should you coat blueberries in flour before baking?

The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink . This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

Can I add frozen blueberries to a box cake mix?

Of course you can! I always consider recipes a starting point for negotiations, and you should always make them your own. We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work .

Do you have to soak fruit for a fruit cake?

The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight . I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid.

How to keep blueberries from bleeding in muffins?

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking . Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

What does it mean when blueberries sink?

She discovered that when blueberries are ripe, their “specific gravity” changes, causing them to sink to the bottom , while the less-ripe berries stay floating. “Now I know that all of these blueberries are going to be more sour than the ones in the bottom, and I can put them in a separate container.

How do you keep berries from bleeding on cakes?

As opposed to using a whisk or your egg beaters, make sure you're using something delicate like a spatula to fold in the produce . If you use something more heavy-duty, you'll encourage spreading the colorful juices around or bruising the fruit and causing it to bleed even more.

Peach Cake Recipe with Blueberries - Butter & Baggage (2024)

Home » Recipes » Desserts » » Peach Cake Recipe with Blueberries

Published: Aug 7, 2015 · Modified: Jun 29, 2021 by Barbara Curry · This post may contain affiliate links.

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5 from 5 votes

Disclaimer: This post may contain affiliate links.

Are you looking for a light and simple bundt cake to make with sweet summer peaches, try a homemade peach cake recipe with blueberries and top it with a peach glaze. A welcome addition for a weekend brunch or as a show stopper dessert that you’ll make over and over again.

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I haven’t been making many heavy desserts lately, all I really crave in the summer is fruit. With both girls home for a couple of weeks, I thought I’ld see how they liked thiseasy peach cake recipe with blueberries which has become one of my favorite summertime desserts. The sweetness comes mostly from fresh juicy peaches without a lot of added sugar.

They both love my blueberry bread, which is really more like a cinnamon roll, but with blueberries instead of cinnamon and sugar, so I wasn’t sure what they would think about this cake with blueberries and peaches, but they loved it!

Everyone raves about this cake recipe, even Taylor who isn’t a big fan of cake. It’s unbelievably easy, taking only about twenty minutes to prep, and it comes out of the pan perfectly every time. It’s one of those recipes you can count on.

Peach Cake Recipe with Blueberries - Butter & Baggage (2)

While I generally serve it for dessert, it’s equally fabulous served as a coffee cake for breakfast or brunch. While most coffee cakes have a streusel topping, I think of them as cakes that are not overly sweet and don’t need frosting. Of course it needs to taste good with coffee or in my case tea and this one fits the bill.

It meets all the criteria for a delicious treat to bring for a breakfast meeting. However, add a dollop of whipped cream and it makes a scrumptious dessert. If you want more of a dessert bundt cake, go with a blueberry cake with lemon cream cheese frosting.

Fresh peaches and blueberries from the farmers market or from your favorite fruit stand are the best, but it’sstill wonderful with frozen fruit. Most cakes with greek yogurt or sour cream are super moist and this is no exception. My go-to greek yogurt is Siggi’s, it has all natural ingredients without any chemicals. You can easily substitute sour cream for the greek yogurt.

Why you’ll love it

It’s great for a pot luck
You can impress at your next breakfast meeting
It could be served for brunch or dessert
You can use fresh or frozen fruit
Sweet peaches make any dessert fabulous
It can feed a crowd
Left overs can easily be frozen
You can make it ahead of time

There are basically two types of peach depending on the Pitt. Freestone are what you typically see in the grocery. the peach will fall free of the pitt when you cut in in half. They are easier to slice and not quite as juicy as a Cling but still sweet.

The second type of peach is a cling which as the name implies is one where the peach clings to the peach. These are the first that are harvested and are juicy and sweet. For a peach cake, you can use either. The sweeter the better. If you have any left over, make an easy peach cobbler, you can freeze it for later.

What you’ll need

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Peaches – fresh are the best, but frozen will work. Here’s some tips for choosing a ripe peach.
Blueberries – either fresh or frozen. If frozen you don’t need to thaw them.
Greek yogurt or sour cream – this helps keep it moist.
Lemon – zest and juice to brighten the flavors.
Peach Jam – adds a little sweetness to the top, homemade is the best but your favorite brand will work too.
Pantry items – butter, sugar, flour, eggs, baking soda and baking powder.

How do you make this easy and simple peach cake

Step 1: Cream the butter and sugar until fluffy and then beat in the eggs. Add the flour mixture alternating with yogurt until just combined.
Step 2: Fold in blueberries and peaches and pour into a bundt pan and bake.
Step 3: Boil jam with water and when cake has cooked but is still warm, pour the glaze over the cake. Serve at room temperature with whipped cream.

How do you make homemade whipped cream

Whipped cream is so easy to make and doesn’t really require a recipe. Start with heavy whipping cream and beat until it starts to thicken, but not too thick. Add powdered sugar a tablespoon at a time until you get the sweetness you prefer. Add a little vanilla and serve.

I’m normally pretty good at eating desserts in moderation. However, the first time I made this, I ate three slices while it was still warm, and the next day when I took the photographs, I had to eat one more slice before freezing it, that’s how good this is!

Peach Cake Recipe with Blueberries - Butter & Baggage (5)

More peach desserts you’ll love

Flaky Peach Dumplings with Fresh Peaches
Peach Cake with Cinnamon Streusel
Old Fashioned Peach Pound Cake Recipe
Rhubarb Galette with Peaches

What else can you make with fresh peaches

Dutch Baby Recipe with Peaches
Bacon Jam Recipe With Peaches
Grilled Peach Recipe
Homemade Salsa with Peaches and Corn

Adapted from Mod Meals on Mendenhall

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me onInstagramusing the hashtag #butterandbaggage and tagging me @butterandbaggage.

Peach Cake with Blueberries

Author: Barbara Curry

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 lemn 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

Equipment

▢
Bundt pan

Instructions

Preheat oven to 350º. Spray a bundt pan with baking spray.
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 5 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 peaches and blueberries.
Pour into prepared pan and bake for 45-50 minutes. 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.

Barbara’s Tips + Notes

If using frozen blueberries, toss them in a little flour to coat before adding to keep them from falling to the bottom.
If your peaches are not quite ripe, try putting them in a paper bag with a ripe banana, they will ripen quicker.
You can use frozen peaches instead of fresh.
This can easily be frozen after it has come to room temperature.

Nutrition

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