Best Peach Blueberry Cake Recipes

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FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

BLUEBERRY-PEACH POUND CAKE



Blueberry-Peach Pound Cake image

This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
2 cups fresh or frozen blueberries
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

PEACH-BLUEBERRY UPSIDE-DOWN CAKE



Peach-Blueberry Upside-Down Cake image

Looking for a fruit dessert? Then check out this upside down peach and blueberry cake served with whipped topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 15

2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon grated orange peel
2 cups frozen peach slices, thawed, patted dry
1/2 cup fresh blueberries
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
1/2 cup granulated sugar
1/3 cup egg whites (from 16-oz carton) or 3 egg whites
2 tablespoons applesauce
1 teaspoon vanilla
1/3 cup fat-free (skim) milk
1/2 cup Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Place 2 tablespoons butter in 9-inch round cake pan; heat in oven until butter is melted. Sprinkle brown sugar and orange peel over melted butter. Arrange peaches over top; sprinkle with blueberries.
  • In small bowl, mix flour, baking powder and salt; set aside.
  • In medium bowl, beat 3 tablespoons butter and the granulated sugar with electric mixer on medium speed until creamy. Beat in egg whites, applesauce and vanilla until smooth. Alternately add flour mixture and milk in 2 additions. Spoon batter over fruit mixture in pan; spread evenly.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn cake upside down onto heatproof serving plate. Serve warm with whipped topping.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

PEACH AND BLUEBERRY POUND CAKE



Peach and Blueberry Pound Cake image

If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.

Provided by southern chef in lo

Categories     Dessert

Time 1h10m

Yield 1 10inch cake

Number Of Ingredients 10

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups sugar
5 large eggs
1/4 cup peach schnapps or 1/4 cup peach nectar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups diced fresh peaches
1 cup fresh blueberries

Steps:

  • Generously grease and sugar a 10-inch tube pan; set aside.
  • Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
  • Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
  • Stir in the brandy.
  • Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
  • Gently fold in the peaches and the blueberries.
  • Pour into pan bake for 325°F for 1 hour and 25 minutes.
  • Cool in the pan for 15 minutes remove and cool completely on wire rack.

BLUEBERRY PEACH POUND CAKE



Blueberry Peach Pound Cake image

Take advantage of the luscious fruit at your local farm stand. This recipe add fresh blueberries and peaches to a traditional pound cake. Another great recipe from McCormick

Provided by Ceezie

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 pint blueberries
1 cup peeled and sliced peach
3 cups flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
confectioners' sugar

Steps:

  • Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
  • Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
  • Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 424.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 102.7, Sodium 220.6, Carbohydrate 62.7, Fiber 1.9, Sugar 37.1, Protein 5.8

BLUEBERRY-PEACH PUDDING CAKE



Blueberry-Peach Pudding Cake image

Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception

Provided by JanetB-KY

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
1 (15 ounce) can sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 large egg
6 tablespoons butter, melted
1 1/2 teaspoons vanilla
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
  • Heat oven to 350°.
  • In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
  • In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
  • Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
  • Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
  • Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3

BAKED BLUEBERRY-PEACH POUND CAKE



Baked Blueberry-Peach Pound Cake image

The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

2 tablespoons butter, softened
1-1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries
3/4 cup reduced-fat whipped topping

Steps:

  • In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray. , Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.

Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 45g carbohydrate, Fiber 2g fiber), Protein 4g protein.

BLUEBERRY PEACH POUND CAKE



BLUEBERRY PEACH POUND CAKE image

Categories     Cake     Fruit     Breakfast     Dessert     Bake     Summer

Yield 12 Slices

Number Of Ingredients 9

1/2 cup softened margarine
1 1/4 cups sugar
3 eggs
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped fresh peaches
2 cups fresh blueberries

Steps:

  • Pre-heat oven to 375. Butter and flour a large Bundt pan (Baking spray works very well also.) Cream margarine and sugar in electric mixer bowl. Beat in eggs one at a time. Beat in milk. Combine flour, baking powder and salt and add to creamed mixture. Beat until well combined. Fold in peaches and blueberries. Spoon into prepared pan and bake until toothpick inserted into center of cake comes out clean, about 60-70 minutes. Cool in pan for 10 minutes and turn out onto a rack. Serve slightly warm or let cool completely. Makes at least 12 generous servings.

SKINNY BLUEBERRY-PEACH COFFEE CAKE



Skinny Blueberry-Peach Coffee Cake image

100% less cholesterol • 93% less sat fat than the original recipe. There's no need to get out the mixer for this recipe? A spoon will do just fine; and the use of frozen blueberries and peaches means you can enjoy it any time of the year!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 9

Number Of Ingredients 15

Nonstick cooking spray
1 cup Gold Medal™ all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons finely shredded lemon peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Yoplait® plain fat-free yogurt
2 egg whites
1/4 cup sugar
1/4 cup honey
1/4 cup canola oil
1 cup fresh or Cascadian Farm™ frozen blueberries
1/2 cup chopped fresh peach or Cascadian Farm™ frozen unsweetened peach slices, thawed, drained, and chopped
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
  • In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
  • Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
  • Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 square, Sodium 200 mg, Sugar 17 g, TransFat 0 g

BLUEBERRY PEACH STREUSEL CAKE



Blueberry Peach Streusel Cake image

Make and share this Blueberry Peach Streusel Cake recipe from Food.com.

Provided by Rita1652

Categories     Breads

Time 55m

Yield 2 8x8 pans

Number Of Ingredients 17

1 cake mix, divided use with batter (Betty Crocker)
1/4 cup flour
1/4 cup rolled oats
1/2 cup ground hazelnuts
3 tablespoons butter, melted
1 teaspoon cinnamon
1 pinch salt
3/4 cup buttermilk
3 eggs
1/4 cup flour
1/3 cup butter, melted
1/2 teaspoon cinnamon
1 teaspoon almond extract
1/2 teaspoon lemon, zest of
1 cup fresh blueberries
2 cups peaches, pitted and cut into 1/2 inch peaces
1 tablespoon flour

Steps:

  • Preheat oven to 350 degrees.
  • grease and flour 2 8x8x15/8 foil pans.
  • In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
  • Remove and set aside.
  • In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
  • Set aside.
  • Mix blueberries, peaches,and flour.
  • Set aside.
  • Pour batter into prepared pans topping with fruit mixture pressing in gentle.
  • Then top with Strusel.
  • Splitting everything equaly between each pan.
  • Bake for 40-45 minutes.
  • Cool and keep one for yourself and bring the other to a picnic.

Nutrition Facts : Calories 973.7, Fat 69.3, SaturatedFat 34.2, Cholesterol 448, Sodium 621.9, Carbohydrate 70.2, Fiber 9, Sugar 27.9, Protein 23.2

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

A co-worker brought this to work for our weekly meeting. This is so quick and easy but tastes great!!

Provided by diner524

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box blueberry muffin mix (make sure it is one with real blueberries)
1 (16 ounce) can peaches, sliced
1/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees.
  • Drain peaches and blueberries. Spread fruit on paper towels to drain.
  • Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
  • Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
  • Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
  • Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 335.2, Fat 9.6, SaturatedFat 3.5, Cholesterol 7.6, Sodium 380.5, Carbohydrate 58.6, Fiber 1.5, Sugar 13.5, Protein 4.4

BLUEBERRY/PEACH/APPLE CAKE



BLUEBERRY/PEACH/APPLE CAKE image

Categories     Cake     Fruit     Dessert     Bake

Yield 4 people

Number Of Ingredients 16

1 c. flour
1 tsp. baking powder
1/8 tsp. salt
1 stick butter, softened
3/4 c. sugar
1 tsp. vanilla
2 large eggs
Fruit Options:
2 c. blueberries
1 tsp. flour
1 tp. lemon juice
Powdered sugar
2-4 peaches, peeled, pitted, sliced
Cinnamon sugar
2-4 apples, peeled, cored, sliced
Cinnamon sugar

Steps:

  • 1. Prehate oven 350 degrees. Lightly butter and flour 9-in. springform pan 2. Combine flour, baking powder, salt in a small bowl 3. Beat butter on medium high for 2 minutes 4. Add sugar, vanilla; beat 5. Add eggs; beat 6. Add flour mixture; beat 7. Pour in pan 8. Decide on fruit option. For berries, combine all ingredients and when cake is done top with powdered sugar. For peaches or apples, sprinkle with cinnamon sugar on top before baking. 9. Bake at 350 degrees for 40-45 minutes

PEACH BLUEBERRY CAKE



Peach Blueberry Cake image

Categories     Cake     Dessert     Bake     Blueberry     Peach     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For pastry
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Special Equipment
a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

Steps:

  • Make pastry:
  • Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
  • Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
  • Make filling while pastry chills:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
  • Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
  • Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

from "my kitchen addiction" - http://www.mykitchenaddiction.com/2010/07/blueberry-peach-coffee-cake/

Provided by ellie3763

Categories     Breads

Time 55m

Yield 1 9-inch cake, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups unbleached all purpose flour
3/4 cup cornmeal
1/4 cup sugar (or up to 1/2 c if you want a sweeter cake)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup ricotta cheese
3/4 cup milk
1/4 cup peach, peeled and diced
1 cup blueberries
1 tablespoon raw sugar

Steps:

  • Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
  • Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
  • In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
  • Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
  • Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
  • Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
  • Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.

Nutrition Facts : Calories 155.4, Fat 4.1, SaturatedFat 2.2, Cholesterol 30.2, Sodium 191, Carbohydrate 24.6, Fiber 1.2, Sugar 6.9, Protein 5.4

BLUEBERRY PEACH CAKE (ROSE REISMAN)



Blueberry Peach Cake (Rose Reisman) image

from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.

Provided by Rachchow

Categories     Dessert

Time 55m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 14

1 cup granulated sugar
3/4 cup applesauce
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup low-fat yogurt (or sour cream)
1 cup peach, sliced and peeled (i used canned)
1 cup blueberries
icing sugar, to dust

Steps:

  • Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
  • In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
  • Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
  • Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.

Nutrition Facts : Calories 168, Fat 4.4, SaturatedFat 0.8, Cholesterol 26.9, Sodium 130.8, Carbohydrate 29.8, Fiber 1.4, Sugar 15, Protein 3.1

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