Peach Blackberry Cake Recipe
Juicy peaches and blackberries sink into a tender vanilla cake, creating pockets of jammy fruit and a golden, lightly crisp top. This unfussy one-pan cake works with fresh or frozen berries and needs no frosting.
Jump to Recipe ↓Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1 peach, sliced
- 1 cup blackberries
Instructions
- Heat oven to 350°F and grease a 9-inch cake pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar; add eggs and vanilla, then alternate dry ingredients with milk.
- Spread in pan, arrange fruit on top, and bake 40–45 minutes.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Unsalted butter | Salted butter | Reduce any added salt by a small pinch |
| All-purpose flour | Measure-for-measure gluten-free flour | Choose a blend intended for baking |
| Vanilla extract | Almond extract | Use half as much because almond extract is stronger |
Storage & Reheating
Keep peach blackberry cake in an airtight container for up to 4 days.
For longer storage, freeze individual portions for up to 2 months and thaw at room temperature.
Frequently Asked Questions
How do I know when peach blackberry cake is ready?
Follow the visual cue in the final instruction and the stated cooking time. Appliances vary, so begin checking a few minutes early.
Can I make peach blackberry cake ahead?
Yes. Prepare it as directed, cool promptly, and use the storage and reheating guidance above.
Can I double this recipe?
Yes. Double each ingredient evenly; use a larger pan, bowl, or pitcher as needed.
Peach Blackberry Cake — Quick Card
Prep 20 min · Cook 42 min· Serves 10
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 260 kcal | 4g | 38g | 11g | 230mg |
