This blueberry skillet cake with peaches is the perfect centrepiece for Summer entertaining. Enjoy it is, or with a scoop of ice cream, for a great summer dessert.
Why I love this blueberry skillet cake
- I think the combination of peach and blueberries might just be my favourite. They complement each other so perfectly, that every summer, I just need to bake something up with them.
- This peach and blueberry cake is beautifully moist, sweetened with brown sugar, for great flavour and topped with a pretty peach and blueberry decoration.
Ingredients and substitutions
Blueberries – you can use fresh or frozen blueberries for this cake. If using frozen blueberries, use from frozen. No need to thaw.
Peaches – I would recommend fresh peaches, for best results. I haven’t tried this cake with canned peaches, so I’m not sure how well they would hold up in the cake.
Recipe tips!
- I was going for a sunflower effect, but ran out of peaches. I think the result is still pretty and it takes only a bit of time to place them on top of the batter before baking. If you want to ensure that they don’t sink, you could bake the cake for 20 minutes or so before placing them on top of the cake. If you’re entertaining and looking to impress, that’s the route I would go :)
- If you’d like a straight-up blueberry cake, you can simply omit the peaches.
- This cake is lovely with peaches and blueberries, but could obviously be made with any fruit or combination of fruits. Experiment with what’s in season or what you have around that you need to use up!
Making ahead, storing and freezing
This cake is perfectly sweet, with lots of fruit, so it’s very moist. That said, it is best eaten on the day it’s baked, as the moisture will increase the longer it sits.
This cake will freeze well if you can’t eat it all right away.
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Get the Recipe: Blueberry Skillet Cake
Ingredients
For the cake batter:
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch nutmeg
- 1/2 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup sour cream, full fat recommended
- 1 peach, peeled, pitted and cut into large chunks
- 1/2 cup blueberries, fresh or frozen, or a bit more, if you like
For the top of the cake:
- 2 peaches, unpeeled and cut into thin slices
- 1/2 cup blueberries, fresh or frozen
- Turbinado, white or brown sugar, for sprinkling over-top
Instructions
- Preheat oven to 350 F. (regular bake/not fan-assisted)
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix in. Scrape down side of bowl as needed. Add flour mixture and mix until smooth and well combined.
- Fold chunks of peach and 1/2 cup blueberries in to the batter, then spread the batter into a greased skillet (10-inch top diameter works well) or a 9-inch cake or springform pan. Arrange peach slices in a circular pattern on top of the batter, around the outside of the cake. Fill the centre with a mound of blueberries.
- Bake in pre-heated 350 F. oven for 45-50 minutes, or until deep golden and a tester inserted near the centre comes out clean.
More skillet cakes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can you make this early in the day and serve in the evening,or does it have to be served warm? I would like to make it ahead for a dinner party. Thanks in advance
Hi Dana and yes, you can definitely make it ahead. It’s lovely warm or at room temperature. Enjoy!