Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy One-Bowl Blueberry Peach Cake
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:
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Soft, tender, and bursting with juicy fruit
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Easy one-bowl prep—less cleanup!
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Lightly sweet with a crunchy sugary top
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Versatile: swap the peach for a nectarine, or use frozen blueberries if needed
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No fancy tools or techniques required
Baking Tips & Ingredient Substitutions:
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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).
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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.
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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!
Other Italian dessert recipes you might like:
PRINTABLE RECIPE CARD: Easy, soft and moist Blueberry Peach Cake
Easy One-Bowl Blueberry Peach Cake
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!
Servings:
8
Prep Time
20 min
Cook Time
40 min
Resting Time
Total Time
1 hr,
Ingredients
- 4 oz (1/2 cup) unsalted butter, softened to room temperature
- 3/4 cup (150 g) plus1 tablespoon sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (200 g) all-purpose flour
- 6 oz (170 g) full-fat sour cream
- 1 cup fresh blueberries
- 1 large peach or nectarine, diced
Instructions
- Preheat the oven to 375ºF (190ºC). Lightly grease and line an 8- or 9-inch round springform pan with cooking spray or butter. Set aside.
- In a large mixing bowl, beat the butter and 3/4 cup of sugar with a hand mixer until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract, baking powder, and salt.
- Gradually mix in half of the flour, then stir in the sour cream. Add the remaining flour and mix just until combined—do not overmix.
- Gently fold in the blueberries and diced peach using a spatula. Pour the batter into the prepared pan and smooth the top. If desired, sprinkle additional blueberries and the remaining 1 tablespoon of sugar over the top.
- Bake at 375ºF (190ºC) for about 40 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan. Once cool, remove the sides of the springform pan and serve.
