Peach Blueberry Cake (With Canned Peaches)

This Peach Blueberry Cake is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

Table of contents

+ View More- View Less

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Blueberry Peach Cake

This Peach Blueberry Cake is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

5 from 2 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 1 hour hr 20 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 12 slices

Calories: 311 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

Cake Batter

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ ⅔ cup Unrefined Cane Sugar - (note 2)
• ▢ 2 teaspoons Baking Powder
• ▢ ½ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 1 cup Almond Milk - (note 4)
• ▢ 1 teaspoon Cinnamon
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ cup Fresh Blueberries - (note 5)

Peach Blueberry Coating

• ▢ 3 tablespoons All-Purpose Flour
• ▢ 2 tablespoons Unrefined Cane Sugar
• ▢ 1 cup Canned Peach Slices - drained, pat dried
• ▢ 1 cup Fresh Blueberries

Streusel

• ▢ ⅔ cup All-Purpose Flour
• ▢ ⅓ cup Unrefined Cane Sugar
• ▢ 4 tablespoons Mild-Flavor Olive Oil
• ▢ 1 teaspoon Vanilla Extract

Instructions

• Line a 9-inch springform pan with a large piece of parchment paper. You want a large piece of paper to hang on both sides, which will help you lift the cake out of the pan to the cooling rack later on. Spray cooking oil on the bottom and sides of the pan. Set aside.

Coat the peach slices and blueberries

• Open the can of peach slices and drain them over a sieve. Transfer the slices onto a large, thick piece of absorbent paper. Add more absorbent paper on top of the peach slices and press or pat to absorb the peach liquid.
• Transfer the pat-dried peach slices to a mixing bowl, add the blueberries, 3 tablespoons of flour, and 2 tablespoons of sugar.
• Toss the fruit slices using your hands to coat them evenly with the sugar/flour mixture. Set aside.

Streusel Topping

• In a small mixing bowl, add all the streusel topping, stir with a fork, then rub with your fingers to form pieces of dough. Set aside.
• Preheat the oven to 350°F (180°C).

Cake Batter

• In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk to combine.
• Add the liquid ingredients: oil, milk, and vanilla. Use a rubber spatula to combine and form a smooth, thick cake batter.

Assemble the cake

• Pour the cake batter into an even layer in the prepared springform pan.
• Top the cake batter with the coated fruits, spread them evenly, press them a little, not too much, with your fingers.
• Sprinkle pieces of the streusel batter all over the fruits, you will barely see the fruit, and that's normal.
• Bake the cake for 65-75 minutes at 350°F (180°C) until a long, thin pick inserted in the center of the cake comes out with little to no crumbs on it.
• Let the cake cool down for 10 minutes in the pan.
• Run a knife all around the cake before opening the springform pan and prevent the sides of the cake from breaking.
• Open the springform gently and release the cake on a cooling rack, lifting the hanging pieces of parchment paper.
• Let it cool down for 1 hour on the cooling rack before slicing.

Notes

Note 1: Or white spelt flour. Almond flour or oat flour won’t work. For a gluten-free version, use my gluten-free conversion guide.

Note 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.

Note 3: Or canola oil, or other light-flavor oil you like.

Note 4: Any milk works, like oat milk, soy milk, or coconut milk.

Note 5: The cake takes much longer to bake with frozen blueberries, and they make the crumb too moist. I prefer fresh.

Storage: Store the cake in the fridge in a cake box for up to 4 days.

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 45.4g | Protein: 3.4g | Fat: 14.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.1g | Sodium: 100.5mg | Potassium: 67.4mg | Fiber: 1.5g | Sugar: 21.6g | Vitamin A: 50.7IU | Vitamin C: 2mg | Calcium: 71.9mg | Iron: 1.6mg | Magnesium: 8.8mg | Phosphorus: 51.5mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• All-Purpose Flour – This forms the structure of your cake. You can also use white spelt flour for a similar result. In the coating, it helps absorb excess moisture from the fruit and prevents it from sinking to the bottom of the cake. It’s also the base of the crunchy streusel topping. It won’t work with almond flour or coconut flour. For a gluten-free version, use my gluten-free conversion guide.
• Unrefined Cane Sugar – This provides sweetness to the cake. Any granulated sweetener you enjoy, such as white sugar, brown sugar, or coconut sugar, also works well. This also sweetens the fruit topping and helps it caramelize slightly during baking and I use it in the streusel.
• Baking Powder – This is a leavening agent that helps the cake rise and gives it a light texture.
• Light Olive Oil – This contributes moisture and richness to the cake. Canola oil or other light-flavored oils are fine to use as well. It also binds the streusel ingredients together and creates a crumbly texture.
• Almond Milk – This adds liquid to the batter, creating a tender crumb. Oat milk, soy milk, or coconut milk also work perfectly here.
• Cinnamon – This spice brings a warm, comforting flavor to the cake.
• Vanilla Extract – This enhances the overall flavor profile of the cake with its sweet, aromatic notes. This also adds a touch of aromatic flavor to the streusel.
• Fresh Blueberries – These provide bursts of juicy sweetness and a lovely color to the cake.
• Canned Peach Slices – These add a soft, sweet, and slightly tangy fruit element to the cake.

How to Make Peach Blueberry Cake

This recipe is super simple to make in a few steps. Here’s how in pictures.

Combine the batter ingredients into a soft dough.

Transfer to a springform pan lined with parchment paper.

Roll the peach slices and blueberries into a flour and sugar mixture.

Place the fruits on top of the dough in the pan.

Mix the streusel ingredients in a bowl and sprinkle it on the cake.

Bake the cake for 65-75 minutes at 350°F (180°C).

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Parchment Handles – Make sure your parchment paper hangs over the sides of the pan. This creates handy “handles” that make lifting the baked cake out of the springform pan much easier, preventing breakage.
• Pat Dry Peaches – Draining and thoroughly patting the canned peach slices dry is important. This step removes excess moisture, which can make your cake gummy or increase baking time significantly.
• Even Fruit Distribution – When adding the coated fruit to the batter, spread it as evenly as possible. This ensures every slice has a good balance of cake and fruit.
• Patience Baking – This cake is thick and packed with fruit, so it takes a while to bake through. Don’t rush it! Use the toothpick test and be prepared to bake in 10-minute increments until it comes out clean.
• Don’t Overload – Resist the urge to add more fruit than the recipe calls for. Too much fruit can prevent the cake from baking properly in the center, leading to a dense or raw crumb.
• Streusel Variations – For a crispier streusel with a different texture, you can swap out 2 tablespoons of the all-purpose flour in the streusel mixture for rolled oats.
• Knife Release – Even with a springform pan, running a knife gently around the edges of the cake after it cools for 10 minutes can help prevent the sides from sticking and breaking when you open the pan.

More Healthier Cake Recipes

Date Chocolate Cake

Easy Pineapple Upside Down Cake

Oat Flour Cake

Blueberry Coffee Cake