This fits the bill! Mix them together, and you have a magical combination. This cake makes an excellent brunch cake and is perfect for casual entertaining. If you don't have any blueberries, you could use blackberries or raspberries instead, or use more peaches and bake yourself a peach cake! Leave a comment below! 350 degrees for one hour and then 15 more minutes at 375 degrees is all it needs to bake. It's actually more like a pie. So, maybe go with the reviewer who suggested increasing the filling by 1 1/2. Definitely a crowd pleaser, both visually and taste! Just came across your blog and I love this recipe! Just a couple of observations really. Peach blueberry pound cake right out of the oven. I can't recall the last time I tried one of Ina Garten's recipes, but if all of her recipes are half as good as this cake, I need to make more of them. Stay tuned....... Fabulous. Sprinkle on ½ of the cinnamon mixture. Fresh Georgia peaches are arriving today and I am making this amazing cake yet again. Peel the peaches, slice them into thick wedges, and place them in a large bowl. May 20, 2015 - Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake! Easy too - thank you for a favorite new recipe. That gives me the perfect color crust. This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. And the presentation is beautiful - this cake receives ooohs and ahhhhhs every time. The cake bottom is hearty enough to be called a crust and if you so choose to spread it into a square pan, you can cut them into squares. Cake can be stored at room temperature for up to 2 days, after that it should be refrigerated. https://juliasalbum.com/peach-and-blueberry-greek-yogurt-cake-recipe For best results, use room temperature ingredients. Re-publishing a recipe in its entirety is forbidden. Overall a good dessert, just not sure if I like it as good as a crostata or galette to use up my peaches and blueberries when in season! I just love this kind of cake, rustic and homey and just as good for breakfast as for afternoon tea. The most delicious and easy to make cake ever! The easy-to-make pastry bakes up moist and crumbly, with a texture that's like a cross between a biscuit and a cake. But before I say goodbye to summer recipes and start baking fall desserts, I had to share this seriously delicious Fresh Peach and Blueberry Cake. For best results, use room temperature ingredients. Not all thermostats are accurate. Sift together the flour, baking powder, and baking soda and set aside. In a small bowl, mix the peaches and blueberries with the brown sugar, cinnamon and cardamom. Compliance with applicable privacy legislation is important to us. The winning combination for me has been 325 degrees for 75 minutes, increase temp to 350 degrees for 20 minutes. Invited 5 women for tapas and cake. Thanks for sharing another must try recipe for my blueberry/peach arsenal. Add the fruit to the top of the batter by arranging peaches in a circular pattern and scattering the blueberries in the gaps. Preheat oven to 325°F Grease and flour 12-cup Bundt pan. The peach blueberry combo is delicious in season, and tonight I tried 2 c of chopped rhubarb and 2 c sliced strawberries - everything else same measurements - it was also excellent. We settled on upside-down cobbler, though that still doesn't get it quite right. DIRECTIONS. Top all of this with the vanilla glaze and you have a winner! Add peaches, blueberries, and lemon juice and gently toss to coat. My pan is on the dark side so I make the crust in the AM, leave it in the freezer a few hours and bake in the PM, keeping an eye on it just to make sure it doesn't get too brown. Bake this cake in a springform pan to ensure its easy release from the pan without the need to flip it over. https://www.sweetandsavourypursuits.com/fresh-peach-and-blueberry-cake I also had a dark non-stick springform pan, so I turned the heat down 25 degrees for most of the cooking time, then upped back for the last 15-20 minutes. We liked this so much that I have made it several times now and am perfecting my game. To make this insanely delicious Peach Blueberry Dump Cake you need to preheat the oven to 350 degrees. If you would like to use my pictures to promote my recipe or website in general you may do so by sharing one photograph and a link to my original post. First, most cakes bake at 350 degrees F so 375 is a little high though may be appropriate for this kind of biscuit/cake crust. Add the flour, baking powder, and baking soda. I'll try apples and pears next time. Arrange peach slices and blueberries in single layer over the sugar. I did not (and will not) change a thing! Also, be aware of how your personal oven heats. this was nothing short of sooo easy and fantastic.. It’s a sweet and tender cake … Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. It looks delicious. Once the flour has been incorporated, increase the speed of the mixture and beat until batter is smooth, don't over-beat the batter. Put fruit in the bottom of a baking dish. I had tapioca powder in my house (don't know why), so I used that. I'm not a baker, this was easy and impressive. Delicious! Used blueberries and peaches that I picked fresh in Michigan. I love blueberry cake. I never write reviews, this cake deserves a review. I also used cornstarch instead of tapioca, and liked the moistness of the fruit section, without it being too soupy or runny. All copyright laws are applicable on this blog and it's contents. Gently mix in the blueberries. Served warm with a scoop of vanilla ice cream. 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