Fresh, juicy peaches and jammy blueberries make the BEST blueberry peach fritter cake- a twist on the classic peach fritter meets fruity crumb cake! The cake is rich with brown sugar and buttery soft with notes of vanilla bean complementing the sweet fresh peaches and blueberries swirled throughout! NO need to cook the fruit beforehand- just assemble and bake! AND it’s vegan!

sliced blueberry peach fritter cake

Tell me about this blueberry peach fritter cake:

The previous fall, I made a ‘brown butter’ vegan apple fritter cake that was gorgeously delicious. Like it may have been the best thing I had made all autumn.

And while I’m a big proponent of a no bake dessert summer, I just couldn’t resist combining the classic Southern peach fritter with an iconically moist crumb cake. And because blueberries and peaches go so beautifully together, I added them as well.

sliced fritter cake

The result was jaw-dropping: beautifully moist, rich, and tender vanilla bean cake made deliciously rich with notes of brown sugar layered with fresh and juicy sliced peaches and jammy blueberries and a crunchy vanilla bean crumble. It’s a mouthful, and well worth it.

Plus, you don’t even need any eggs nor dairy (I’m serious!). It’s 100% vegan, and you’d never know. Because here on this blog, I am constantly striving to make your favorite classic and nostalgic bakes- that just so happen to be vegan (because baking should be compassionate! I stand by that!).

Using fresh fruit vs. frozen fruit:

For this fritter cake, I really stress using fresh over frozen fruit. Frozen blueberries you can absolutely get away with, but peaches should really be fresh (sorry, frozen peaches!).

The reason being is that twofold. Frozen peaches are harder to chop, and we need the peaches to be in bite-sized cubes. AND you won’t be able to tell if your peaches are truly as ripe and sweet as can be. This peach fritter cake is made so deliciously fresh and sweet because of the fruit component- it’s the biggest flavor!

So we want to make sure that the peaches are definitely at their best. And it’s just hard to determine that if they’re frozen!

sliced fritter cake on parchment paper

Overview: How to assemble a blueberry peach fritter cake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

making the batter
You’ll first start by making the fruit component, crumble, and the batter.
assembling the peach fritter cake
Then we layer the cake by adding batter, fruit, crumble, and repeat!
baked blueberry peach fritter cake
Bake for 65-70 minutes.
glazed fritter cake
Then top with the vanilla bean glaze, slice and serve!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced blueberry peach fritter cake

Moist Brown Sugar Blueberry Peach Fritter Cake – Vegan!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 9 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegan
Print Recipe

Description

Fresh, juicy peaches and jammy blueberries make the BEST blueberry peach fritter cake- a twist on the classic peach fritter meets fruity crumb cake! The cake is rich with brown sugar and buttery soft with notes of vanilla bean complementing the sweet fresh peaches and blueberries swirled throughout! NO need to cook the fruit beforehand- just assemble and bake! AND it’s vegan!

Ingredients

Scale

Blueberry Peach Filling:

  • 2 cups chopped peaches (about 3 large peaches)
  • 1 cup fresh blueberries
  • 1/2 cup (110 g) light brown sugar

Vanilla Bean Crumble

  • 1/2 cup (110 g) light brown sugar
  • 1/4 cup all-purpose flour or gluten-free 1:1 baking flour
  • 1/8 tsp sea salt
  • 3 tbsp salted vegan butter, melted and cooled to room temperature
  • 2 tsp vanilla extract

Brown Sugar Vanilla Bean Cake:

  • 3/4 cup (150 g) salted vegan butter
  • 1 1/4 cup (250 g) granulated sugar
  • 3/4 cup (170 g) dairy free yogurt, room temperature
  • 1 tbsp vanilla extract or vanilla paste
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 cups (375 g) all purpose flour or gluten-free 1:1 baking flour
  • 2/3 cup (180 g) vegan buttermilk, room temperature

Vanilla Bean Glaze:

  • 2 cups (240 g) powdered sugar
  • 2–4 tbsp vegan heavy cream
  • 1 tsp vanilla bean paste

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. Alternatively, you can bake this cake in a large skillet (at least 9″ wide). Prepare the vegan buttermilk and set aside.
  2. Prep the blueberry peach filling: Make sure the peaches are diced to be 1/2″ cubes. In a bowl, toss the peaches, blueberries, and light brown sugar  until evenly coated. Set aside.
  3. Mix the vanilla bean crumble: In a separate bowl, whisk together the light brown sugar,  flour, and sea salt. Add in the vegan butter and vanilla extract, and mix until you achieve a thick, wet crumble. Set aside.
  4. Make the batter: In a large bowl, add in the melted vegan butter, granulated sugar, and dairy free yogurt. Whisk together until combined, then add in the vanilla extract, sea salt, baking powder, and baking soda. Whisk again. Then pour in the flour, followed by the vegan buttermilk. Whisk just until the flour is combined with the wet ingredients.
  5. Assemble the blueberry peach fritter cake: Spoon about half of the batter into the prepared baking pan. Spread to the edges of the pan. Sprinkle half of the blueberry peach  filling onto the cake batter, spreading the chunks evenly on top of the batter, followed by half of the vanilla crumble on top of the blueberries and peaches. Spoon the remaining cake batter over the blueberries and peaches, spreading the batter to the edges of the pan and covering the fruit below the batter. Finish by spooning the remaining blueberries and peach filling and vanilla crumble evenly over the top of the batter.
  6. Bake: Place the blueberry peach fritter cake into the oven to bake for 65-70 minutes, or until a toothpick comes out clean. Remove from the oven to let cool in its pan for about 10 minutes then you can transfer to a cooling rack.
  7. Make the maple glaze: Whisk together all ingredients for the vanilla glaze until you get a thick but drippy glaze.
  8. Serve and enjoy! You can serve this blueberry peach fritter cake warm or cool. Drizzle the glaze evenly over top, slice and serve with a scoop of vegan vanilla ice cream, and enjoy!

Notes

Gluten free: I like King Arthur Measure-for-Measure gluten-free baking flour here.