Blueberry Peach Bread
Summer in a loaf — tender, golden, and packed with blueberries and peaches. The trick is macerating the fruit and coating it in flour so it never sinks or turns the batter soggy. Perfect for breakfast, snack, or dessert.
Equipment
- 9x5-inch loaf pan
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Wire Rack
- Fine-mesh strainer
Ingredients
- 2 medium peaches (about 1 cup diced)
- 1 cup fresh or frozen blueberries
- 1 cup granulated sugar (divided)
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup plain yogurt (whole milk preferred)
- 1/3 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
Instructions
- Dice peaches into 1/2-inch pieces (skin on). Combine with blueberries, 2 tablespoons of the sugar, and lemon juice. Let sit 15 minutes. Drain through a fine-mesh strainer, reserving the liquid. Toss the drained fruit with 1 tablespoon flour until lightly coated.
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray. Line bottom with parchment for easy release.
- In a large bowl, whisk the remaining sugar with melted butter. Add eggs one at a time, whisking well. Whisk in yogurt, vanilla, and reserved maceration liquid. In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Fold dry into wet until just combined — a few streaks of flour are fine.
- Fold in the floured fruit gently with 3-4 strokes. Spread batter evenly into prepared pan.
- Bake for 55-65 minutes, until a toothpick inserted in center comes out with a few moist crumbs (not wet batter) and the top springs back when pressed. Cool in pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely — at least 1 hour before slicing.
Notes
Do not skip the maceration and flour-coating steps — they are the key to keeping fruit suspended and the loaf from turning soggy. If using frozen blueberries, add them straight from the freezer without thawing. For best texture, let the loaf cool a full 1-2 hours before slicing. Store wrapped in parchment at room temperature for up to 3 days, or freeze individual slices for up to a month.