Irresistible Blueberry Peach Sour Cream Cake – A Burst of Summer in Every Slice!

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:

1. 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.
2. In a medium bowl, sift together the flour, baking soda, and baking powder, then set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. 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.
6. 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.
7. For an added touch of sweetness and texture, sprinkle 3-4 tablespoons of turbinado or demerara sugar over the top of the cake.
8. 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.
9. 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.