When summer fruit is at its peak, nothing feels cozier than baking it into a soft, fragrant loaf. This Peach Blueberry Loaf brings together juicy peaches and tart blueberries in every slice, moist, fruity, and just the right amount of sweet. It’s perfect as a breakfast treat, afternoon snack, or even dressed up as a simple dessert with a dusting of powdered sugar.
Much like the nourishing comfort of our Pureed Vegetable Soup Recipe or the natural sweetness of Pureed Carrots Recipe, this loaf shows how simple ingredients can turn into something both wholesome and indulgent.
Whether you enjoy it warm from the oven or toasted the next day with a smear of butter, this Peach Blueberry Loaf is a delicious way to celebrate the flavors of the season, cozy, fruity, and impossible to resist.
This Peach Blueberry Loaf is soft, fruity, and full of summer flavor. 🍑
Every slice is bursting with juicy peaches and tart blueberries.
Perfect for breakfast, brunch, or an afternoon treat with coffee.
Simple ingredients, easy steps, and a gorgeous golden crumb.
Moist, sweet, and just the right amount of cozy comfort!
Peach Blueberry Loaf
Ingredients
Equipment
Method
- Prepare the pan: Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper, letting some overhang on the sides for easy lifting later.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add sour cream: Mix in the sour cream (or Greek yogurt). The batter will look slightly thick and creamy.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix, stop as soon as no flour streaks remain.
- Prepare the fruit: Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold the blueberries and chopped peaches into the batter using a spatula.
- Fill the pan: Spoon the batter into the prepared loaf pan, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake: Place in a preheated oven at 350°F (175°C). Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- Cool: Let the loaf cool in the pan for 10 minutes. Lift it out using the parchment overhang and transfer to a cooling rack. Let cool completely before slicing for clean cuts.
- Serve: Slice thick and serve plain, with butter, or even lightly toasted. Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate up to 5 days.
Notes
- For extra flavor, sprinkle a little cinnamon into the dry ingredients.
- Use frozen blueberries straight from the freezer, don’t thaw, or they may bleed into the batter.
- This loaf also freezes beautifully: wrap tightly and store for up to 2 months.
- Try serving a slice with a cup of Pureed Vegetable Soup Recipe for a cozy, balanced brunch.
Nutrition (per slice, approx. 10 slices)
- Calories: ~240 kcal
- Protein: ~4 g
- Carbohydrates: ~35 g
- Fiber: ~2 g
- Sugar: ~18 g
- Fat: ~9 g
Share Your Twist
Share Your Twist on the Peach Blueberry Loaf Recipe
Did you add a cinnamon swirl? Swap peaches for nectarines? Fold in lemon zest or top with a crunchy sugar sprinkle?
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💌 Got your own flavorful spin? Email your version to contact@ooohdelish.com and get a tasty shoutout!
FAQs: Peach Blueberry Loaf
Can I make Peach Blueberry Loaf ahead of time?
Yes. Bake, cool completely, then wrap tightly. Store at room temperature for 1–2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.
Should I use fresh or frozen fruit?
Both work. If using frozen blueberries, add straight from the freezer and toss in a little flour to reduce color bleed and sinking.
How do I keep the loaf moist but not soggy?
Measure fruit accurately, don’t overmix, and bake until a toothpick has just a few moist crumbs. Cool in the pan 10 minutes, then on a rack.
Why did my blueberries sink?
Toss blueberries with a tablespoon of flour and fold gently into a thicker batter. Overmixing or a thin batter can cause sinking.
Can I add a glaze or topping?
Absolutely. A simple lemon or vanilla glaze is great once the loaf is fully cool. For crunch, sprinkle coarse sugar on the batter before baking.
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