This easy one-bowl blueberry peach cake is soft, moist, and bursting with juicy fruit flavor. Perfect for a simple summer dessert, snack, or even breakfast treat!

There’s nothing quite like a soft, fruity cake that comes together quickly and tastes like summer in every bite—and this easy one-bowl blueberry peach cake does exactly that.

Made with just a few simple ingredients, this cake is incredibly moist thanks to a generous spoonful of sour cream (or Greek yogurt, if that’s what you have on hand!). It’s not overly sweet, making it perfect for a light dessert, afternoon snack, or even breakfast. And the best part? You can make the batter in just one bowl, by hand or with a hand mixer to speed things up. From start to finish, this cake is ready in about one hour.

Why You’ll Love This Cake:

Soft, tender, and bursting with juicy fruit
Easy one-bowl prep—less cleanup!
Lightly sweet with a crunchy sugary top
Versatile: swap the peach for a nectarine, or use frozen blueberries if needed
No fancy tools or techniques required

Baking Tips & Ingredient Substitutions:

Fruit options: You can use a ripe peach or nectarine, and both fresh or frozen blueberries work well (no need to thaw frozen berries, just toss them in a bit of flour before adding to the batter to prevent sinking).
Yogurt swap: If you don’t have sour cream, full-fat Greek yogurt is a great substitute—it gives the same moist texture and slight tang.
Measure flour properly: For the best texture, it’s important to measure your flour accurately. The most reliable way is to use a kitchen scale—too much flour can make the cake dense or dry. If using cups, be sure to spoon the flour into the cup and level it off with a knife (don’t scoop directly from the bag).
Don’t overmix: Mix just until the batter comes together to keep the texture soft and fluffy.

Don’t overbake: Bake just until a toothpick inserted in the center comes out with a few moist crumbs. Overbaking will dry out the cake and reduce that soft, tender texture.

Serving Ideas:

Serve the cake slightly warm or at room temperature, on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.

How to Store:

Once completely cool, store the cake tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4–5 days or freeze individual slices for a quick treat any time.

Ready to make it too?!? Here is the recipe for you!