This blueberry peach skillet cake is the perfect centrepiece for Summer entertaining. Enjoy it is, or with a scoop of ice cream, for a great summer dessert.

cast iron skillet blueberry cake in skillet

    I think the combination of blueberries and peaches might just be one of my favourites! They complement each other so perfectly. This peach and blueberry cake is beautifully moist and sweetened with brown sugar, for great flavour.

    Jump to:

    Ingredients and substitutions

    A few notes about the key ingredients …

    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!
    cast iron skillet blueberry cake in skillet

    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.

    Want to save this recipe?

    Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

    Save Article

    By submitting this form, you consent to receive emails from Seasons and Suppers.
    You can unsubscribe at any time.

    cast iron skillet blueberry cake in skillet

    Get the Recipe: Blueberry Peach Skillet Cake

    A pretty and delicious blueberry peach cake cake, with added peaches. A perfect centrepiece for Summer entertaining!
    5 stars from 4 ratings
    Print Recipe Pin This Leave a Review
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Yield: 10 servings

    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.

    Notes

    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!
    Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
    Cuisine: American, Canadian
    Course: Dessert
    Author: Jennifer Maloney
    Serving: 1serving, Calories: 276kcal, Carbohydrates: 39g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 67mg, Sodium: 224mg, Potassium: 198mg, Fiber: 2g, Sugar: 21g, Vitamin A: 543IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 1mg
    Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

    More skillet cakes to love!

    Skillet Rhubarb Crunch

    Cast Iron Skillet Apple Pan Dowdy