This Skillet Peach and Blueberry Cake is perfect to enjoy any time of day and can be baked up in a skillet or any baking dish. Enjoy it is, or with a scoop of ice cream, for a great summer dessert.
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 moist, sweetened with brown sugar, for great flavour and topped with a pretty peach and blueberry decoration.
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 :)
Cook’s Notes for Skillet Peach and Blueberry Cake
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!
You could use frozen blueberries in this cake, but I wouldn’t use frozen peaches. I just don’t think they’d stand up. Fresh nectarines would also be great, instead of peaches.
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 would freeze well if you can’t eat it all right away.
Skillet Peach and Blueberry Cake
Ingredients
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- Pinch nutmeg
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 2 eggs
- 1 tsp. vanilla
- 2/3 cup sour cream
- 1 peach peeled, pitted and cut into large chunks
- 1/2 cup fresh blueberries or a bit more, if you like
For the top of the cake:
- 2 peaches unpeeled and cut into thin slices
- 1/2 cup fresh blueberries
- Turbinado white or brown sugar, for sprinkling over-top
Instructions
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Preheat oven to 350 F.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
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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.
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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.
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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.
What a beautiful summer dessert Jennifer! Love the peach/blueberry combo. Always a favorite!
Thanks Mary Ann :)
Uhm I’m pretty sure you are 100% right. The combo of peaches and blueberries is summer perfection! Thanks for the inspiration as always :)
Thanks Sarah :)
Oh wow… what a gorgeous cake Jennifer! Love the sunflower idea :)
Thanks MB. It took more peach slices than I thought it would and I ran out of peaches before I got the whole flower effect, but it still ended up looking flower-like :)
This cake is beautiful! I love blueberries and peaches together… so good!
Thanks so much, Kristine :)
I love this kind of easy cake where the fresh fruit is the star of the show!
Thanks Sara and I love fruit-filled cakes, too, especially when there is so much great fruit to choose from :)
Peaches and blueberries are the best together!! And I totally think this cake looks like a sunflower, Jennifer! Seriously, you make all the things in a skillet look just beautiful! It blows my mind! Loving this cake and since there is fruit involved I’m thinking it makes a perfectly acceptable breakfast. ;) Yeesss! Cheers, friend!
Thanks Cheyanne :) Not gonna lie. I love my skillet and I love cooking all things in it! And yes, totally acceptable for breakfast.
It DOES look like a sunflower, Jennifer! And it’s absolutely stunning. Every time I visit you, I am blown away by the flavors, the photography and just the pure beauty of your creations! Sharing :)
Thanks so much, Robyn :)
So beautiful! I love a skillet cake and your peach/blueberry topping is scrumptious!
Thanks so much, Laura :)
I love blueberries and peaches together! I bet the sour cream really gives it a moist and wonderful texture. Gorgeous!
Thanks Tricia and yes, it was wonderfully moist!
It does have a sunflower effect Jennifer, so pretty! I love the peach/blueberry combination and the peach/raspberry combination too, so delicious. You make the best baked treats!
Thanks so much, Chris :)
Gorgeous and perfectly summery. Thank you for the sweet foodie fantasy!
Thanks :)
Looks beautiful.
Thanks E.O. :)
I have a bday dinner to go to and was wondering if this cake can be baked in a round cake pan instead of the cast iron skillet? Since, I have to travel with it and would the baking time be different? Thank you.
Hi Elle and yes it can! I would think a 9-inch round baking pan would be about right. Enjoy!
Thank you for responding so quickly, I baked that cake in a springform pan but next time, I will bake it in the cast iron skillet. Last question, for the sour cream do you use low fat? Or 2 percent?
I always use full fat, which I think is 14%.