Peach Blueberry Cake Recipes

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FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13



Fresh Peach and Blueberry Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

BLUEBERRY PEACH POUND CAKE

Take advantage of the luscious fruit at your local farm stand. This recipe add fresh blueberries and peaches to a traditional pound cake. Another great recipe from McCormick

Provided by Ceezie

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 10



Blueberry Peach Pound Cake image

Steps:

  • Preheat oven to 325°F Grease and flour 12-cup Bundt pan.
  • Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Toss berries and peaches in 1/4 cup flour; set aside. Mix remaining flour, baking powder and cinnamon. Gradually add to butter mixture, beating until well mixed after each addition. Gently stir in fruit. Pour batter into prepared pan.
  • Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 424.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 102.7, Sodium 220.6, Carbohydrate 62.7, Fiber 1.9, Sugar 37.1, Protein 5.8

1 cup butter, softened
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 pint blueberries
1 cup peeled and sliced peach
3 cups flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
confectioners' sugar

BLUEBERRY PEACH CAKE (ROSE REISMAN)

from Rose Reisman Brings Home Light Cooking, very nice moist cake. 171 calories, 3g protein, 4 g fat, 1g fibre per slice.

Provided by Rachchow

Categories     Dessert

Time 55m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 14



Blueberry Peach Cake (Rose Reisman) image

Steps:

  • Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
  • In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
  • Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
  • Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.

Nutrition Facts : Calories 168, Fat 4.4, SaturatedFat 0.8, Cholesterol 26.9, Sodium 130.8, Carbohydrate 29.8, Fiber 1.4, Sugar 15, Protein 3.1

1 cup granulated sugar
3/4 cup applesauce
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup low-fat yogurt (or sour cream)
1 cup peach, sliced and peeled (i used canned)
1 cup blueberries
icing sugar, to dust

BLUEBERRY-PEACH BUCKLE

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17



Blueberry-Peach Buckle image

Steps:

  • Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
  • Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
  • Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

4 tablespoons unsalted butter, at room temperature, plus more for the dish
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon finely grated orange zest
1 large egg
1/2 cup milk
2 cups blueberries
1 large peach, chopped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of salt
2 tablespoons unsalted butter, at room temperature
Vanilla ice cream, for serving

BLUEBERRY-PEACH SHORTCAKES

I like to freeze half of the shortcakes to enjoy later. With its juicy peaches, ripe blueberries and fresh basil, this recipe is perfect for spring and summer. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 shortcakes.

Number Of Ingredients 17



Blueberry-Peach Shortcakes image

Steps:

  • In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes., Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes., Meanwhile, preheat oven to 450°. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened., Drop dough by 1/3 cupfuls 2 in. apart onto a parchment-lined baking sheet. Sprinkle with remaining sugar. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool slightly. , To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream.

Nutrition Facts : Calories 395 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 219mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.

1/2 cup sugar
1/3 cup water
3/4 cup loosely packed fresh basil leaves
FILLING:
2 cups fresh or frozen unsweetened blueberries
3 tablespoons unsalted butter
3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed
SHORTCAKES:
2 cups all-purpose flour
1/4 cup plus 4 teaspoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, cubed
1 cup sour cream
1/4 cup 2% milk
Vanilla ice cream or whipped topping, optional

PEAR AND BLUEBERRY CAKE

On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

Provided by ErinCC

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 14



Pear and Blueberry Cake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  • Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  • Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  • Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g

1 ½ tablespoons brown sugar
1 ½ tablespoons white sugar
1 teaspoon cinnamon
1 ¼ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ cup unsalted butter
1 ¼ cups white sugar
3 large eggs
⅓ cup milk
1 teaspoon almond extract
3 pears, peeled and diced
½ cup blueberries
½ cup almonds, chopped

PEACH-BLUEBERRY COBBLER

Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14



Peach-Blueberry Cobbler image

Steps:

  • Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  • Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  • Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  • Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup blueberries, (about 1/2 pint)
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
Salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean, halved lengthwise
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

PEACH-BLUEBERRY UPSIDE-DOWN CAKE

Looking for a fruit dessert? Then check out this upside down peach and blueberry cake served with whipped topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 15



Peach-Blueberry Upside-Down Cake image

Steps:

  • Heat oven to 350°F. Place 2 tablespoons butter in 9-inch round cake pan; heat in oven until butter is melted. Sprinkle brown sugar and orange peel over melted butter. Arrange peaches over top; sprinkle with blueberries.
  • In small bowl, mix flour, baking powder and salt; set aside.
  • In medium bowl, beat 3 tablespoons butter and the granulated sugar with electric mixer on medium speed until creamy. Beat in egg whites, applesauce and vanilla until smooth. Alternately add flour mixture and milk in 2 additions. Spoon batter over fruit mixture in pan; spread evenly.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn cake upside down onto heatproof serving plate. Serve warm with whipped topping.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon grated orange peel
2 cups frozen peach slices, thawed, patted dry
1/2 cup fresh blueberries
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
1/2 cup granulated sugar
1/3 cup egg whites (from 16-oz carton) or 3 egg whites
2 tablespoons applesauce
1 teaspoon vanilla
1/3 cup fat-free (skim) milk
1/2 cup Cool Whip frozen whipped topping, thawed

BLUEBERRY-PEACH POUND CAKE

This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10



Blueberry-Peach Pound Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 300 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
2 cups fresh or frozen blueberries
Confectioners' sugar, optional

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