This lovely peach and blueberry cake is perfect to enjoy any time of day. It 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.

blueberry and peach cake in cast iron skillet

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

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.

blueberry and peach cake in cast iron skillet

blueberry and peach cake in cast iron skillet

Get the Recipe: Skillet Peach and Blueberry Cake

Delicious fresh peach and blueberry cake, with fresh fruit dotting the cake, as well as on top. A pretty cake, great for entertaining, served with a scoop of ice cream. Or enjoy any time of day as a snack cake. You'll need 3 peaches in total for this cake, as well as some fresh or frozen blueberries.
5 stars from 3 ratings
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 8 servings


For the cake batter:

  • 1 1/2 cups (187.5 g) all-purpose flour
  • 1 tsp. (1 tsp.) baking powder
  • 1/2 tsp. (0.5 tsp.) baking soda
  • 1/4 tsp. (0.25 tsp.) salt
  • Pinch (Pinch) nutmeg
  • 1/2 cup (113.5 g) butter, softened
  • 3/4 cup (165 g) brown sugar, packed
  • 2 (2 ) eggs
  • 1 tsp. (1 tsp.) vanilla
  • 2/3 cup (153.33 ml) sour cream
  • 1 (1 ) peach, peeled, pitted and cut into large chunks
  • 1/2 cup (74 ml) blueberries, fresh or frozen, or a bit more, if you like

For the top of the cake:

  • 2 (2 ) peaches, unpeeled and cut into thin slices
  • 1/2 cup (74 ml) blueberries, fresh or frozen
  • Turbinado, white or brown sugar, for sprinkling over-top


  • Preheat oven to 350 F.
  • 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.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer
Calories: 352kcal, Carbohydrates: 47g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 81mg, Sodium: 283mg, Potassium: 278mg, Fiber: 1g, Sugar: 27g, Vitamin A: 715IU, Vitamin C: 5.7mg, Calcium: 80mg, Iron: 1.7mg
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