Blueberry and Peach Skillet Cake is the definition of simplicity! This warm Summer peach dessert is made with fresh yellow peaches in a cast iron skillet to create beautiful golden crispy edges and a moist and tender center. It's a perfect treat to be served with a scoop of ice cream or whipped cream! Make it for breakfast, midafternoon snack, or dessert.
Summer peach cake
Made with fresh seasonal yellow peaches and fresh blueberries, this colorful and vibrant dessert screams Summer! It is super easy to make, and will surely become a family favorite!
- A fantastic treat for summer events. Blueberry Peach Skillet cake is a great treat/snack/dessert for any occasion on sunny weekdays and weekends. Serve it as a simple breakfast, a luscious weeknight dessert, or a crowd-pleasing treat for special occasions. Bring this simple cake to Summer parties, BBQs picnics, potlucks, and other festivities.
- Cake with the perfect texture. Baking this summer peach cake in a cast iron skillet gives it crispy, golden-brown edges with a soft and moist center. Once you try this cake, it will become one of your favorite summer go-to desserts!
- Year-round dessert. While this recipe tastes the best when made with fresh yellow peaches, you can also make it year-round with canned peaches. Just make sure they are drained really well. The peaches go on top of the cake batter and sink into the cake as it bakes, so this is a perfect recipe for both fresh peaches and canned ones.
- If you're looking for more easy summer cakes, try my strawberry chocolate chip cake and delicious lemon blueberry bread with lemon glaze.
Easy and quick dessert
This light, soft, and moist Summer peach cake comes together quickly using basic ingredients, such as flour, butter, sour cream, eggs, sugar, baking soda, and baking powder. The combination of fresh yellow peaches and blueberries sends this recipe over the top! It's my go-to cake on hot Summer weekdays and weekends when I want to have a quick dessert for my family and friends.
Why use a cast-iron skillet for making cakes?
Skillet cakes are some of my favorites because they are so easy to make! Baking this peach and blueberry cake in a cast iron skillet creates crispy, golden-brown edges with a soft and moist center. The cast-iron skillet heats through evenly resulting in a beautiful and consistent texture.
Main ingredients
- Flour. Use regular all-purpose flour. You can also use gluten-free flour - this cake has been tested with King Arthur gluten-free measure-for-measure flour.
- Baking powder and baking soda. Make sure both are fresh so that the cake rises.
- Butter. I use salted butter and did not add any extra salt. Use softened butter at room temperature.
- Sugar. Use regular granulated white sugar.
- Eggs make the cake moist and light.
- Vanilla. Use the highest quality vanilla extract.
- Sour cream adds a tang and moist texture to the cake. Greek yogurt can be used as a substitute.
- Peaches. Fresh peaches not only add natural sweetness, they also naturally moisten the cake. I used as many peaches as I possibly could so this cake is literally stuffed with peaches.
- Blueberries. Fresh blueberries also add natural sweetness, color, vibrancy, and texture.
How to make peach cake in a cast iron skillet
1) First, you will start by preheating the oven to 350°F with a rack in middle. Grease the sides and the bottom of the cast-iron skillet with butter. (Note: I used a 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.)
2) Next, you will sift flour, baking powder, and baking soda together into a medium bowl.
3) Then, in a separate bowl, beat softened butter, sugar, and 2 eggs for about 2 minutes on high speed until very light in color and fluffy. Add vanilla and sour cream and continue beating until very creamy and light in color, for about 1 more minute. Keeping the mixer speed low, mix in the flour mixture until combined. Do not overmix.
4) After combining the ingredients, transfer the cake batter to the cast-iron skillet.
5) Top with cake batter with sliced peaches.
6) Next, scatter blueberries evenly on top in the spaces between the peach slices.
7) Finally, bake the cake in the preheated oven at 350 F until the cake turns golden - for about 45 minutes to 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for presentation purposes, and return the cake to baking.
Fresh or canned peaches?
- While this cake tastes the best when made with fresh yellow peaches, you can also use canned peaches (drained really well) or frozen peaches (thawed). The peaches go on top of the cake batter and sink into the cake as it bakes, so it's perfect both for fresh peaches and canned ones. This is great because this cake can be made year-round!
- Don't peel the peaches. This adds texture and fiber to this simple dessert.
- Wash peaches really well to get rid of any debris.
Can you use different fruit?
Yes, you can use apricots or nectarines instead of peaches. Use blackberries or raspberries instead of blueberries for another delicious variation.
What kind of baking dish to use?
I used 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).
Can you make it gluten-free?
Yes, you can! I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.
Baking tips
- Use a scale to measure flour or aerate the flour well. Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Overpacking the flour results in a denser cake texture.
- Bring butter to room temperature before using it in this recipe. This means that you might have to soften it by briefly heating it in a microwave oven without melting it.
- Do not overmix the cake batter. Be sure to combine the ingredients thoroughly without overmixing. Overmixing will result in a dense texture.
- You can use either sour cream or Greek yogurt.
- Grease the cast-iron pan with a small amount of butter before adding the cake batter.
- Halfway through baking, add extra peaches and blueberries on top of the cake for presentation purposes, and return the cake to baking.
Storage tips
- Fridge. Peach and blueberry skillet cake stores well for up to 4 days in an airtight container in the fridge. After that, the peaches and blueberries on top of the cake start getting soggy so it's best to consume this cake in 4 days or less.
- Can you freeze this cake? Once the cake is completely cool, freeze it within 2 days of baking. Wrap it tightly in an airtight plastic wrap and transfer it to a freezer bag or a sturdier freezer container.
Other peach desserts you might like
- Peach and Blueberry Greek Yogurt Cake
- Peach Coffee Cake with Vanilla Glaze
- Peach Cream Cheese Cake with Streusel Topping
- Apple, Blueberry, Peach Coffee Cake
Peach and Blueberry Skillet Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz butter softened (4 tablespoons)
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup sour cream
- 4 peaches medium, sliced into wedges
- 6 oz blueberries
Instructions
- I used 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.
- Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan with butter.
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
- Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
- Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
- Transfer the cake batter to the cast-iron skillet. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices.
- Bake uncovered until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for presentation purposes, and return the cake to baking.
- When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.
Notes
- What kind of baking pan to use? I used 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).
- Use a scale to measure flour or aerate the flour well. Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Overpacking the flour results in a denser cake texture.
- Do not overmix the cake batter. Be sure to combine the liquid and dry cake batter ingredients thoroughly without overmixing. Overmixing will result in a dense texture.
- While this cake tastes the best when made with fresh yellow peaches, you can also use canned peaches (drained really well) or frozen peaches (thawed). This is great because this cake can be made year-round!
- You can use either sour cream or Greek yogurt.
- Halfway through baking, add extra peaches and blueberries on top of the cake for presentation purposes, and return the cake to baking.
- Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this tonight on a whim. I subbed GF flour, used coconut sugar, and Greek yogurt and nectarines because we didn’t have any peaches. Really great! My bf approves. Thanks for sharing!
So glad you both enjoyed it and thank you for sharing your recipe adjustments - that's super helpful to other readers. 🙂
I love this recipe. I have made it twice for family gatherings and was told it will be our go to recipe every summer gathering. It has been a great hit with my family.
You don't need to peel the peaches?
List if ingredients calls for sour cream but your directions call for Greek yogurt. Which is correct?
Excellent recipe! I have already made it twice as it has become a family favorite. Thank you
Wow, you already made it twice! That's a huge compliment to me! 🙂 Thank you for your comment.
Could you substitute swerve or monk fruit sweetener?
Jen, I am not familiar with these ingredients, but I did see a comment from one of my readers on exactly this recipe on my Facebook page recently. I am copying that comment here: "I use Monk fruit for my sweetener. It works just fine and you can’t tell the difference.
Husband approved."
I don't have a cast iron pan. Can I use a regular skillet?
I would use a springform pan or a cast-iron skillet. Here is the same cake baked in a springform pan: Peach and Blueberry Greek Yogurt Cake
Thank you! I really appreciate your response especially since I just scrolled down the page to see whether you responded and noticed you'd already mentioned using other pans within the recipe and the directions. (embarrassed emoji)
Val, I am glad you found my response helpful! This is a super delicious cake no matter what pan you use - 10-inch cast-iron (as in this recipe) or 9x3 inch springform pan (as in this recipe peach and blueberry cake with Greek yogurt). You can also use a high-sided 9-inch round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).
Love this recipe. I did make changes to it - Substituted the flour with oat flour. Turned out great!
I am glad this worked with oat flour!