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.
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.
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!
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 Peach 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.
Notes
- 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!
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!
Lost count of how many containers of peaches I’ve gone thru! This followed your Peaches and Cream Cake. Two peaches gave a full flower on the outside & wild blueberries filled the middle. Surprised myself as it was picture perfect! Very tasty & kept well in the fridge.
So glad you enjoyed it, Irene :) Thanks!
I’m not a big fan of peaches. I adore the combo of bananas and blueberries. Could I use 2-3 bananas in place of the peaches? Thank you for a yummy fruity summer treat!
Hi Susan, You could absolutely use bananas! Just use them the same way that the peaches are used in the recipe and should be fine :) Enjoy!
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!
Looks beautiful.
Thanks E.O. :)
Gorgeous and perfectly summery. Thank you for the sweet foodie fantasy!
Thanks :)
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 :)
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!
So beautiful! I love a skillet cake and your peach/blueberry topping is scrumptious!
Thanks so much, Laura :)
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 :)
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.
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 :)
This cake is beautiful! I love blueberries and peaches together… so good!
Thanks so much, Kristine :)
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 :)
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 :)
What a beautiful summer dessert Jennifer! Love the peach/blueberry combo. Always a favorite!
Thanks Mary Ann :)