Our peach blueberry bundt cake is summer in cake form. Loaded with juicy peaches, sweet blueberries, buttery streusel, and finished with a simple vanilla icing, this cake is moist, tender, and packed with fresh fruit flavor.
Whether you’re serving it for brunch, dessert, or alongside your morning coffee, this peach blueberry bundt cake is always a crowd-pleaser. The combination of peaches and blueberries creates the perfect balance of sweetness and tartness, while the crunchy streusel layers add an irresistible texture.
If you love fruit-filled desserts, be sure to check out other deliciously fruity desserts on the site, like homemade peach cobbler, blackberry cream cheese croissants, and blueberry lemon pound cake.
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Why You’ll Love This Recipe
- Loaded with fresh peach and blueberry flavor
- Moist and tender cake crumb
- Layers of buttery cinnamon streusel
- Easy homemade vanilla icing
- Perfect for holidays, brunches, and family gatherings
- Great make-ahead dessert
- Beautiful presentation with minimal effort
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Peaches: Add juicy sweetness and give the bundt cake its fresh, fruity flavor.
- Blueberries: Bring a pop of color and a burst of tart sweetness that pairs perfectly with the peaches.
- Greek Yogurt: Helps keep the cake extra soft and moist while adding a slight tang that balances the sweetness.
- Cinnamon: Adds warm, cozy flavor to the peach-blueberry filling and makes the cake taste like a bakery-style dessert.
- Streusel Topping: Made with flour, sugars, and butter, it adds a delicious crumbly texture and sweet crunch between the layers.
Variations
- Add Nuts: Chopped pecans or walnuts add extra crunch and pair beautifully with the fruit.
- Extra Cozy: Add a pinch of nutmeg or allspice to the batter for warm fall flavors.
- Lemon Glaze: Swap the vanilla icing for a lemon glaze for a bright citrus finish.
- Swap the Berries: Use blackberries, raspberries, or any of your favorites in the filling. They all work well with the peaches.
How to Make Peach Blueberry Bundt Cake
Step 1: Mix the streusel ingredients until the mixture resembles coarse sand.
Step 2: Spread the mixture onto a parchment-lined baking sheet and bake until golden. Cool completely and break into pieces.
Step 3: Cook the fruit filling until thickened and reduced. Cool.
Step 4: Whisk the dry ingredients and set aside. Then, beat the butter and sugar until light and creamy. Mix in the eggs one at a time, followed by the vanilla.
Step 5: Fold in the Greek yogurt. Then, mix in the fruit mixture.
Step 6: Add a 1 to 2-inch layer of batter to a prepared bundt pan. Then, add a layer of streusel. Repeat, finishing with the batter.
Step 7: Bake until a toothpick inserted into the center comes out clean. Then cool for 15 minutes in the pan. Transfer to a cooling rack and cool completely.
Step 8: Whisk the icing ingredients. Drizzle over the cooled cake. Sprinkle with streusel. Let it set, slice, and enjoy!
Expert Tips
- Use ripe peaches for maximum flavor.
- Fresh or frozen blueberries both work well.
- Let the filling cool before adding it to the batter.
- Grease every nook and cranny of the bundt pan to prevent sticking.
- Gently but firmly tap the sides and bottom of the pan to help the cake release.
- Allow the cake to cool completely before adding icing.
- Use full-fat Greek yogurt for the richest texture.
Peach Blueberry Bundt Cake FAQs
Yes, you can. Canned peaches work well in fillings. Just be sure to buy them in fruit juice, not syrup, and drain them well before using.
Absolutely. Just throw them in as you would fresh berries. You don’t even have to defrost them.
Thoroughly grease every crevice of the bundt pan with baking spray or butter and flour. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a cooling rack.
Store the cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let slices sit at room temperature for about 20 minutes before serving.
Yes. Wrap the cooled cake or individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined, and avoid overworking the batter once the flour is added.
The Perfect Cake After a Meal Like:
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Peach Blueberry Bundt Cake
Ingredients
Bundt cake
- 1 ¾ cups all purpose flour
- ¼ teaspoon baking soda
- 1 cup butter
- 1 ½ cups granulated sugar
- 3 large eggs
- ¾ cup Greek yogurt
- 1 tablespoon vanilla extract
Peach Blueberry Filling
- 2 cups diced peaches
- 1 cups blueberries
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 2 teaspoon lemon juice
- ½ teaspoon ginger
- 1 teaspoon cinnamon
Streusel
- ½ cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup butter, cold cut into small dice
Icing
- 1 ½ cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°.
Streusel
- In a small bowl, combine the flour, sugar and brown sugar together.
- Cut in cold butter until it resembles coarse sand.
- Spread over a parchment paper lined cookie sheet and bake for 8 minutes or until just golden.
- Remove from the oven and set aside to cool.
- Once cooled, break apart into small pieces and coarse grained sand.
- Reduce the oven to 350°.
Peach Blueberry Filling
- In a saucepan, over medium heat, add all the filling ingredients, and stir until combined and sugar is dissolved.
- Cook down for 10-12 minutes or until the sauce has thickened by 3⁄4. Remove from heat and let cool.
Bundt Cake
- Spray the bottom and side of the bundt cake pan and set aside.
- In a medium size bowl, whisk flour and baking soda together. Set aside.
- In a large bowl, beat butter and sugar together until creamy. About 5 minutes.
- Add eggs, one at a time, making sure to scrape down the sides and fully incorporate each egg before adding the next.
- Add vanilla and mix until combined.
- Next add the flour mixture, and mix until incorporated.
- Gently fold in Greek yogurt.
- Add peach filling, and gently stir until just combined.
- Add a 1-2 inch layer of batter to the bottom of the Bundt pan.
- Top with a layer of streusel.
- Add another layer of batter, followed by streusel and then the remaining batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, and let cool on a cooling rack.
- Let the cake cool completely before icing.
Icing
- Mix all ingredients together.
- Pour over bundt cake and let set for 20 minutes before slicing.
Notes
- Use ripe peaches for maximum flavor.
- Fresh or frozen blueberries both work well.
- Let the filling cool before adding it to the batter.
- Grease every nook and cranny of the bundt pan to prevent sticking.
- Gently but firmly tap the sides and bottom of the pan to help the cake release.
- Allow the cake to cool completely before adding icing.
- Use full-fat Greek yogurt for the richest texture.
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