Peach Blueberry Cake with Streusel Topping
Published on August 05, 2026
Quick Summary
This Peach Blueberry Cake is one of my favorite cakes to bake during peach season. It's incredibly moist thanks to Greek yogurt, packed with juicy peaches and sweet blueberries, topped with a buttery cinnamon streusel, and finished with a simple vanilla glaze. It's easy enough for a weekend brunch but pretty enough to serve for dessert, making it the perfect summer cake recipe.
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Pin ItThe Best Peach Blueberry Cake for Summer
There is something magical about baking with fresh summer fruit, and this Peach Blueberry Cake is one recipe I make every single peach season. Sweet, juicy peaches and bursts of blueberries are folded into a soft, tender cake that stays incredibly moist thanks to Greek yogurt. Add a buttery cinnamon streusel on top and a drizzle of vanilla glaze, and every bite tastes like summer.
I especially love this cake because it's simple enough to make on an ordinary afternoon but beautiful enough to serve to guests. The olive oil gives the cake a delicate texture that stays moist for days, while tossing the fruit with a little flour keeps it evenly distributed throughout the batter instead of sinking to the bottom. Little details like these make all the difference.
This cake is perfect for brunch, weekend breakfasts, baby or bridal showers, summer birthdays, picnics, afternoon coffee, or dessert after dinner. If you have a basket of ripe peaches sitting on your counter and a pint of fresh blueberries in the fridge, this is the recipe to make. I have a feeling you'll find yourself baking it again before peach season is over.
Table of Contents
Ingredients (with Helpful Notes)
For the Streusel
- Brown sugar: Adds rich caramel flavor and creates those irresistible buttery crumbs.
- All-purpose flour: Helps form the perfect crumbly topping.
- Salted butter: Melted butter makes the streusel easy to mix and adds rich flavor.
- Ground cinnamon: Gives the topping warm spice that pairs beautifully with the fruit.
For the Cake
- Granulated sugar: Sweetens the cake without overpowering the fresh fruit.
- Plain whole milk Greek yogurt: Makes the cake exceptionally moist while adding a slight tang.
- Olive oil: Keeps the cake soft for several days and creates a tender crumb. Avocado oil or vegetable oil also works.
- Eggs: Bring everything together and help the cake rise properly. Let them come to room temperature first.
- Vanilla extract: Adds warm bakery-style flavor.
- All-purpose flour: Spoon and level the flour so the cake stays light.
- Baking powder: Gives the cake a beautiful lift.
- Ground cinnamon: A little cinnamon complements both the peaches and blueberries.
- Fresh peaches: Use ripe peaches that are fragrant but still slightly firm so they hold their shape while baking. I don't peel them, but you can!
- Fresh blueberries: Fresh berries work best, but frozen can be used if you don't thaw them first.
- Extra flour: Tossing the fruit with a little flour helps keep it suspended throughout the cake.
For the Glaze
- Confectioners' sugar: Creates a smooth, sweet glaze.
- Whole milk: Thins the glaze to the perfect drizzling consistency.
- Vanilla bean paste (or vanilla extract): Vanilla bean paste adds beautiful specks of vanilla and extra flavor.
Tips for Making Peach Blueberry Cake
Use ripe but firm peaches. You want peaches that are fragrant and sweet but not overly soft. If they're too ripe, they'll release extra juice and can make the cake a little too wet.
Fresh or frozen blueberries both work. If using frozen blueberries, add them straight from the freezer, don't thaw them first. Thawing releases extra moisture and can turn the batter purple. Toss the frozen berries with the flour just like you would fresh blueberries before folding them into the batter.
Bring the refrigerated ingredients to room temperature. The yogurt and eggs will mix together more easily, creating a smooth batter and an even, tender crumb.
Coat the fruit with flour. Tossing the peaches and blueberries with a tablespoon of flour helps keep them evenly distributed throughout the cake instead of sinking to the bottom.
Don't overmix the batter. Once you add the dry ingredients, stir just until everything is combined. Overmixing can make the cake dense instead of light and tender.
Chill the streusel while you make the batter. A cold streusel holds its crumbly texture better and bakes up beautifully crisp and golden.
Bake until just done. Start checking the cake around 35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Try not to hit a blueberry when testing.
Cool before glazing. Let the cake cool completely before drizzling on the glaze so it stays on top instead of soaking into the cake.
Use a serrated knife for clean slices. The juicy fruit and crumb topping slice more neatly with a gentle sawing motion.
How to Store the Cake
- Store the cake covered at room temperature for up to 2 days.
- For longer storage, refrigerate it in an airtight container for up to 5 days. Let slices come to room temperature before serving, or warm them in the microwave for about 10 to 15 seconds.
- To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Peach Blueberry Cake with Streusel Topping
Ingredients
For the streusel:
- 1/2 cup brown sugar
- 1/2 cup flour
- 4 tablespoons salted butter, melted
- 1/2 teaspoon ground cinnamon
For the cake:
- 1 cup granulated sugar
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup olive oil, or avocado oil
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups chopped peaches
- 1 1/4 cups blueberries
- 1 tablespoon all-purpose flour, for coating the fruit
For the glaze:
- 1 cup confectioner's sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Preheat oven and pan. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the streusel. In a small bowl, stir together the brown sugar, flour, melted butter, and cinnamon until crumbly. Place in the refrigerator until ready to use.
- Whisk the wet ingredients. In a large bowl, whisk together the Greek yogurt, sugar, olive oil, eggs, and vanilla extract,
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the fruit. Toss the blueberries and peaches in 1 tablespoon of flour. Gently fold in the peaches and blueberries until evenly distributed throughout the batter.
- Assemble the cake. Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the streusel evenly over the top.
- Bake the cake. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 20 minutes, then carefully remove the sides of the springform pan.
- Make the glaze. In a small bowl, whisk together the confectioners' sugar, milk, and vanilla bean paste until smooth. Add a little more milk if needed to reach a drizzling consistency.
- Glaze and serve. Drizzle the glaze over the cooled cake. Slice and serve.
Notes
- Tossing the fruit with flour helps prevent it from sinking.
- Use ripe but slightly firm peaches for the best texture.
- Chill the streusel before adding it to the cake.
- Don't overmix the batter or the cake can become dense.
- A 9-inch springform pan makes removing the cake easy.
- If the top begins browning too quickly, loosely tent it with foil during the final 10 minutes of baking.
- Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture and flavor, let refrigerated slices come to room temperature before serving.
Nutrition
Have you tried this recipe?
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Variations
- Swap the blueberries for raspberries or blackberries.
- Add sliced almonds or chopped pecans to the streusel for extra crunch.
- Stir a little lemon zest into the batter to brighten the fruit flavors.
- Add a pinch of nutmeg or cardamom along with the cinnamon.
- Skip the glaze for a breakfast-style coffee cake.
- Use nectarines instead of peaches.
- Make individual cakes in muffin tins and reduce the baking time.
- Serve warm with vanilla ice cream or fresh whipped cream for dessert.