Summer calls for fresh, fruity desserts—and this Blueberry and Peach Sour Cream Cake is everything you need in one sweet, moist slice. Packed with juicy blueberries, tender peaches, and rich sour cream, this cake is a celebration of seasonal flavors. It’s simple to prepare, incredibly flavorful, and perfect for brunches, BBQs, or an everyday treat.
With no need for frosting, this cake lets the fruit shine. It’s soft, slightly tangy from the sour cream, and naturally sweet thanks to ripe fruit. Whether served warm with whipped cream or chilled from the fridge, it’s a crowd-pleaser that brings summer right to your table.
Why You’ll Love This Blueberry Peach Sour Cream Cake
This cake has a lot going for it—flavor, texture, and ease. The combo of blueberries and peaches delivers a refreshing, fruity burst, while sour cream keeps the crumb tender and moist. It’s easy enough for beginner bakers but impressive enough for guests.
What makes it even better? It’s flexible. Use frozen fruit if fresh isn’t available, switch in other stone fruits, or add a dash of cinnamon or vanilla for extra warmth. Plus, there’s no need for alcohol or fancy ingredients. Just wholesome, easy-to-find items and a few simple steps for a cake you’ll want to make all summer long.
What You’ll Need
To make this Blueberry and Peach Sour Cream Cake, you only need a handful of kitchen staples and fresh fruit. Everything is easy to find and pantry-friendly, making this an ideal dessert for summer baking on a whim.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries (or frozen, not thawed)
- 1 ½ cups peeled, diced peaches (about 2 medium peaches)
- Optional: 1 tbsp cornstarch (to toss with fruit if using frozen)
This combination creates a light, moist texture with vibrant flavor. No artificial flavors, no alcohol, and absolutely no pork or salami—just fresh, wholesome ingredients.
How to Make Blueberry Peach Sour Cream Cake
Making this cake is simple and rewarding. You don’t need a stand mixer or special tools—just a bowl, a whisk, and a spatula. Here’s how to bring it all together:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line with parchment paper for easy removal.
- Mix dry ingredients: In a bowl, whisk together 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Cream butter & sugar: In another large bowl, beat ½ cup softened butter and ¾ cup sugar until light and fluffy.
- Add eggs & vanilla: Beat in 2 eggs one at a time, followed by 1 tsp vanilla extract.
- Stir in sour cream: Mix in 1 cup sour cream until smooth.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mix until just combined—don’t overmix.
- Add fruit: Gently fold in 1 cup blueberries and 1½ cups chopped peaches (toss with 1 tbsp cornstarch if using frozen).
- Bake: Spread batter evenly into the pan. Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool & serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or chilled.
You Must Know
Before baking your Blueberry and Peach Sour Cream Cake, keep these tips in mind. Always use room temperature ingredients—especially butter, eggs, and sour cream—to help the batter blend smoothly. Cold ingredients can make the mixture lumpy and uneven.
If using frozen fruit, don’t thaw it. Instead, toss with a bit of cornstarch to prevent excess moisture from making the cake soggy. Overmixing is another common mistake—mix until just combined to keep the crumb soft and tender.
Use a metal 9-inch pan for even baking, and always test doneness with a toothpick. If it comes out clean or with a few crumbs, it’s ready. Let the cake cool before slicing so it holds together beautifully.
Perfecting the Cooking Process
To perfect this cake, preheat your oven to 350°F and double-check it with an oven thermometer if possible. Cream the butter and sugar well to trap air, which helps the cake rise evenly.
Fold the fruit gently into the batter to avoid breaking the berries or bruising the peaches. Don’t open the oven too early—wait at least 35 minutes to keep the cake from collapsing.
Want extra texture? Sprinkle coarse sugar on top before baking for a slight crunch. Follow these easy tips, and your cake will turn out tender, flavorful, and golden every time.
Add Your Touch Blueberry Peach Sour Cream Cake
This Blueberry and Peach Sour Cream Cake is already delicious—but it’s also a great base for customization. Want more flavor depth? Add ½ teaspoon of cinnamon or a dash of almond extract for a warm twist. Prefer more texture? Fold in a handful of chopped walnuts or pecans for a subtle crunch.
You can also swap the fruits based on what’s in season. Nectarines, raspberries, or blackberries all work beautifully. For a lighter version, substitute Greek yogurt for sour cream. You can even turn this into muffins by baking in a lined muffin tin for 18–22 minutes.
Get creative—it’s hard to go wrong with this recipe!
Storing & Reheating
To keep your cake fresh, store it covered at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.
To reheat, microwave a slice for 10–15 seconds for a soft, warm treat. If you’re reheating multiple slices, pop them in a 300°F oven for 5–8 minutes until warmed through. Just be sure not to overheat—it can dry out the cake. Enjoy it cold, room temp, or warm—it’s delightful every way.
Chef’s Helpful Tips for Blueberry Peach Sour Cream Cake
Want bakery-level results? Here are a few pro tips. First, measure your ingredients accurately, especially the flour. Spoon it into the measuring cup and level it off—don’t scoop, or you’ll pack in too much.
Next, make sure your butter is softened but not melted. Too cold and it won’t cream properly; too warm and the texture may be greasy. Also, don’t skip the parchment paper—it makes removing the cake from the pan easy and keeps the bottom from sticking.
Lastly, let the cake cool completely before slicing for the cleanest cuts. These small steps can make a big difference!
FAQ for Blueberry Peach Sour Cream Cake
Can I use frozen fruit?
Yes! Use frozen blueberries and peaches straight from the freezer—just toss with 1 tbsp of cornstarch to prevent sogginess.
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Can I make it dairy-free?
Try plant-based sour cream or Greek-style dairy-free yogurt and vegan butter alternatives. The texture may vary slightly, but it still works well.
Can I bake it in advance?
Absolutely. This cake keeps great in the fridge for up to 5 days and freezes beautifully. Make it a day ahead for easy serving.
Do I need to peel the peaches?
It’s optional. The skin softens during baking, but peeling creates a smoother texture if that’s your preference.
Conclusion
The Blueberry and Peach Sour Cream Cake is the ultimate summer treat—easy to make, bursting with fresh fruit, and perfectly moist thanks to the sour cream. Whether you’re serving it at a weekend brunch, bringing it to a BBQ, or enjoying a quiet slice with your afternoon coffee, this cake delivers comfort and flavor in every bite.
Its simplicity makes it approachable for all skill levels, while the rich taste and soft texture make it feel special. With options to customize and store easily, it’s a recipe you’ll come back to all season long. So grab those ripe peaches and juicy blueberries—your next favorite summer dessert is just a bake away.
Your New Favorite Summer Cake: Blueberry and Peach with Sour Cream
Description
A moist, tender cake bursting with juicy blueberries and sweet peaches, enriched with creamy sour cream for the perfect summer dessert.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar until light. Add eggs one at a time, then vanilla.
Stir in sour cream. Fold in dry ingredients gently until combined.
Toss fruit with cornstarch if frozen, then fold into batter carefully.
Pour batter into pan and bake for 40–45 minutes or until toothpick is clean.
Cool 10 minutes in pan, then transfer to a rack before slicing.
Notes
- Use room temperature ingredients for best results.
Don’t thaw frozen fruit to avoid soggy cake; toss with cornstarch instead.
Cake can be served warm or chilled.