There’s something magical that happens when blueberries and peaches collide—an orchard-bright, sun-kissed symphony that sings of summer in every bite. Both fruits reach their prime in midsummer, bursting with juicy sweetness and vibrant color, making them a natural pairing for seasonal dishes from breakfast to barbecue.
Blueberries bring a pop of tartness and deep indigo hue, while peaches offer mellow floral notes and a luscious golden glow. Together, they balance each other beautifully, whether baked into a rustic galette, stirred into chilled sangria, or tumbled fresh over yogurt.
Their synergy isn’t just flavor-based—it’s visual poetry too. A bowl of peaches and blueberries looks like a sunset and twilight sharing secrets. The pairing plays well with herbs like mint, basil, or thyme, and shines in both sweet and savory forms.
From Farmers Market tables to Market Bags, this duo is a must-have. So whether you’re simmering preserves or tossing a fruit salad, let blueberries and peaches be your go-to pairing for the season’s most delicious escapades.
Blueberry and Peach Greek Yogurt Cake
Greek yogurt works amazingly well in cakes. It provides a beautiful texture, makes cakes moist, and is also a good substitute for some portion of butter. Try this Peach and Blueberry Greek Yogurt Cake and see for yourself!
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
2 oz. butter, softened
1 cup sugar
2 eggs
½ tsp. vanilla
½ cup Greek yogurt
2 peaches, sliced into wedges
½ pint blueberries
1 tsp. granulated sugar
Use a 9×3-inch springform pan. Preheat oven to 350°F with rack in the middle. Grease the sides and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper, too.
Sift flour, baking powder, and baking soda together into a medium bowl. In a separate bowl, beat 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 springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon of granulated sugar.
Bake until the cake turns golden, and the tester comes out clean in the center, about 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 prettiness, and return the cake to the oven.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan, and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9-inch round cake pan, cook in the pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
-Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com