Peach-Blueberry Almond Snack Cake

RECIPES5 comments


Makes 16 pieces

454g of peaches 

200g of fresh blueberries 

1 cup plus 2 Tbsp almond flour

¾ cup all-purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp salt

Zest of 1 lemon

¾ cup butter, softened

3 eggs at room temperature

2 tbsp coarse sugar (turbinado)



Preheat oven to 350F° and grease a rectangular 9×13 baking pan


  1. Slice the peaches into ¼” wedges and set aside.  You can leave the skin on or remove it.
  2. Stir together the almond flour, all-purpose flour, baking powder, salt, sugar and lemon zest.  Add the soft butter and stir with a wooden spoon until the butter is well incorporated into the dry ingredients.  It’s ok if there are a couple pea sized pieces of butter still visible. Stir in the eggs until you have a smooth, creamy mixture.
  3. Scrape the batter into the prepared baking pan and work it into the corners, smoothing out the top as you go. 
  4. Press the peaches gently into the batter, lining them up in a couple rows.  Scatter the berries over the top and gently press into the batter.
  5. Sprinkle the coarse sugar over top of the fruit.
  6. Cook on the middle rack for 45-55min until the middle is set and the top is golden brown.  Remove from oven and cool for 30min.  Enjoy.




  1. Collette Lewis

    I made the peach-blue berry cake it was great. I use 1and1/2 cup of almond flour instead and just a small scoop of white flour

    (I am diabetic so I anted to make sure I could enjoy as well with the family)

    I use lemon juice 1tsp because I did not have actual lemon

    It turned out great

    • Andrea

      Good to know. I am so glad you loved it..

  2. Collette Lewis

    Ohhh I also use brown sugar instead of white

    I truly love this cake I will make it again

  3. D.R.

    Hi Andrea, love the look of the peach and blueberry cake….any suggestions on what I could use in place of the all-purpose flour (3/4 cup)??? My son has wheat allergies!! Thanks, Daria

    • Andrea

      Hello, you could attempt to use GF flour. However, I haven’t tested it myself so I cannot guarantee the outcome.



  1. All About Canadian Blueberries - Andrea Buckett - […] advantage of the last of the peaches with my Peach-Blueberry Almond Snack Cake—great for after-school or even […]

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