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Sliced Blueberry Peach Bread on a white plate with fresh blueberries and peach slices.
Daniel

Blueberry Peach Bread

Tender summer quick bread bursting with sweet peaches and jammy blueberries, perfect for breakfast or afternoon snacking.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream full-fat
Fruit
  • 1 cup fresh peaches peeled and diced, about 2 medium
  • 1 cup fresh blueberries picked over

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a small bowl, gently toss diced peaches and blueberries with 1 tablespoon of the measured flour. This keeps them from sinking to the bottom.
  3. Whisk together the remaining flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each, then stir in vanilla and sour cream until smooth.
  5. Add dry ingredients to wet and fold with a rubber spatula until just combined - a few streaks of flour are fine. Gently fold in the floured fruit, being careful not to overmix or crush the berries.
  6. Scrape batter into prepared pan and smooth the top. Bake 55-65 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  7. Cool in the pan 15 minutes, then use the parchment overhang to lift out onto a wire rack. Cool completely before slicing, about 1 hour.

Notes

For the best flavor, use ripe but firm peaches - too soft and they'll make the bread soggy. Frozen blueberries work in a pinch; do not thaw first or they'll bleed purple streaks through the batter. This bread keeps wrapped at room temperature for 2 days, or refrigerate up to 5 days.