AI-generated recipe illustration
- Prep time
- 20 min
- Cook time
- 42 min
- Total time
- 1 hr 2 min
- Yield
- 10 servings
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.
Ingredients
How to make peach blackberry cake
- 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.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| 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 & leftovers
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.
A few helpful answers
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.
260 calories · 4g protein · 38g carbohydrates · 11g fat · 230mg sodium