Blueberry Peach Breakfast Cake

This blueberry peach breakfast cake is so good that I usually double it and put it in a 13×9 pan.  It’s wonderful fresh out of the oven, but it’s just as good the next day. It makes a nice quick breakfast on a busy morning or a nice summer dessert.

Blueberry Peach Breakfast Cake
Prep time
Cook time
Total time
Serves: 8
  • 1 stick butter
  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1-1/2 cups whole milk
  • 3 cups sliced fresh peaches
  • 1 cup blueberries
  1. Preheat oven to 350ºF.
  2. Place butter in an 13x9-inch casserole dish and put in the oven until butter is melted. Then remove from the oven.
  3. In a medium-sized bowl, mix together the dry ingredients. Then whisk in the milk until smooth.
  4. Pour batter over melted butter, then spread the cut fruit over batter.
  5. Bake until the top is golden brown and bubbly, about 50-60 minutes.
  6. Serve warm or room temp. Refrigerate the leftovers.


  1. says

    I am so glad you’ve enjoyed this recipe. It has been one of my favorites since I was young. And, you’re right, it is so versatile. It’s very good with just berries too.

  2. Sam says

    Making this today- 3 of our peaches trees are ready at once! This is similar to my MIL’s “cobbler” my husband raves about it!

  3. says

    Mmmm. I made something like this a few months ago and it was delicious (though typically I prefer “oatmeal crisp” toppings to “cakey” toppings).

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