This Blueberry Peach Sour Cream Cake is the ultimate summer treat, blending juicy peaches and sweet blueberries with a moist, rich cake. The addition of sour cream gives it a tender crumb, while the caramelized fruit on top adds a delightful texture. It’s perfect for brunch, dessert, or just a special afternoon snack.
Whenever peach season arrives, this cake is always the first thing I bake for my family. My husband calls it his favorite “coffee companion” because it pairs perfectly with a cup of coffee in the morning. Our kids absolutely love the juicy bursts of blueberry and peach in every bite, and it has become a weekend staple for us. I love how the simple ingredients create such a flavorful, beautiful cake that looks impressive yet is so easy to make!
Why This Blueberry Peach Sour Cream Cake
This cake is a delicious combination of fresh summer fruits and a perfectly moist, tender cake. The sour cream in the batter ensures a soft texture, while the peaches and blueberries on top add natural sweetness and a pop of color. With just a hint of turbinado sugar for a crunchy topping, it’s a light and fresh dessert you’ll want to make again and again.
Ingredients:
- 2 cups flour (240g)
- 1/4 teaspoon baking soda (1g)
- 1 1/2 teaspoons baking powder (6g)
- 3/4 cup butter (170g), softened
- 1 1/3 cups sugar (270g)
- 2 teaspoons vanilla extract (10ml)
- 3 large eggs
- 2/3 cup sour cream (160g)
- 3/4 cup fresh blueberries (110g)
- 2-3 ripe peaches, unpeeled, sliced (enough to cover the cake’s surface)
- 3-4 tablespoons turbinado, demerara, or brown sugar (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9 or 10-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking soda, and baking powder, then set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- With the mixer on low, alternate adding the dry ingredients and sour cream to the batter, beginning and ending with the dry ingredients. Mix just until combined.
- Spread the batter evenly in the prepared springform pan. Arrange the peach slices over the surface, followed by sprinkling the blueberries between the peach slices.
- For an added touch of sweetness and texture, sprinkle 3-4 tablespoons of turbinado or demerara sugar over the top of the cake.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean (avoid piercing the fruit to prevent inaccurate results). If using a deeper pan, you may need an additional 10 minutes.
- Let the cake cool in the pan for 15 minutes before removing the springform sides. Cool completely on a wire rack, or serve warm for brunch!
Notes:
- Fruit Options: Swap out the peaches and blueberries with other seasonal fruits like raspberries, plums, or nectarines for a different flavor twist.
- Serving Suggestion: Serve this cake warm for brunch or breakfast, or let it cool completely and enjoy it with a scoop of vanilla ice cream for a delightful summer dessert.
- Storing Tips: This cake can be stored at room temperature for up to 3 days, covered tightly to retain moisture.
