Description
Juicy peaches and plump blueberries come together under a buttery, golden cake topping for a quick, crowd-pleasing dessert. Perfect for summer gatherings, potlucks, or a simple weeknight treat.
Ingredients
🛒 Ingredients:
1 can (29 oz) sliced peaches in syrup, drained slightly
2 cups fresh or frozen blueberries
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract (optional)
Optional: whipped cream, vanilla ice cream, or powdered sugar for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread peaches evenly in the dish, then scatter blueberries over the top. Drizzle with vanilla extract if using.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly across the cake mix, ensuring most of the mix is moistened.
Bake: Bake uncovered for 40–45 minutes until the topping is golden brown and fruit is bubbly.
Cool & Serve: Let cool slightly. Serve warm with whipped cream or vanilla ice cream.
Notes
- For extra flavor, sprinkle ½ teaspoon cinnamon or a teaspoon of lemon zest over the fruit before baking.
- Frozen blueberries can be used straight from the freezer; no need to thaw.
- Store leftovers covered in the refrigerator for 2–3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American