Name: Peach Blueberry Cottage Cheese Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup cottage cheese (full-fat or 2%); 3/4 cup granulated sugar; 1/2 cup unsalted butter, melted and slightly cooled; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup fresh peaches, peeled and diced (about 2 medium peaches); 3/4 cup fresh blueberries; 1 tablespoon all-purpose flour (for tossing fruit); Optional: 1 tablespoon granulated sugar for topping

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This Peach Blueberry Cottage Cheese Cake is a light, moist, and beautifully fruity dessert that brings together sweet peaches, juicy blueberries, and creamy cottage cheese in every bite. It’s soft yet rich, naturally flavorful, and perfect for warm days when you crave something sweet but not too heavy.

Why You’ll Love This Recipe

This cake strikes the perfect balance between indulgent and refreshing. The cottage cheese creates a tender, slightly creamy texture while keeping the cake wonderfully moist. Fresh peaches add natural sweetness, and blueberries burst with bright flavor throughout the cake.

It’s ideal for summer gatherings, afternoon tea, or even a light dessert after dinner. The texture is soft and delicate, and it tastes even better the next day once the flavors settle. Even people who usually skip fruit desserts often find themselves going back for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (full-fat or 2%)
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh peaches, peeled and diced (about 2 medium peaches)
3/4 cup fresh blueberries
1 tablespoon all-purpose flour (for tossing the fruit)

Optional topping:
1 tablespoon granulated sugar for sprinkling

Directions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, blend the cottage cheese until mostly smooth using a blender or immersion blender.
Add sugar and melted butter to the cottage cheese and mix until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Toss the diced peaches and blueberries with 1 tablespoon of flour. Gently fold the fruit into the batter.
Pour the batter into the prepared pan and smooth the top. Sprinkle with a tablespoon of sugar if desired.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8 slices

Preparation time: 15 minutes
Baking time: 45–55 minutes
Total time: About 1 hour 10 minutes

Variations

You can easily adapt this cake depending on what you have on hand. Replace peaches with nectarines or apricots for a similar sweetness. Raspberries or blackberries work beautifully instead of blueberries.

For a slightly richer flavor, add 1/2 teaspoon almond extract along with the vanilla. A light dusting of powdered sugar before serving makes it look elegant for special occasions.

If you prefer a slightly denser cake, substitute 1/4 cup of the all-purpose flour with almond flour.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Because of the cottage cheese and fresh fruit, refrigeration helps maintain freshness.

To serve, let the cake sit at room temperature for about 20 minutes. If you prefer it slightly warm, heat individual slices in the microwave for 10–15 seconds.

The cake can also be frozen. Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, and toss them lightly in flour to prevent excess moisture.

Can I use canned peaches?

Fresh peaches are best, but drained canned peaches can be used. Pat them dry to avoid excess moisture in the batter.

Do I need to blend the cottage cheese?

Blending creates a smoother texture, but if you prefer small curds in the cake, you can leave it as is.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend designed for cakes.

Why is my cake too moist in the center?

It may need additional baking time. Ovens vary, so check with a toothpick and bake a few minutes longer if needed.

Can I reduce the sugar?

You can reduce the sugar to 1/2 cup for a less sweet cake, especially if your fruit is very ripe.

What type of cottage cheese works best?

Full-fat cottage cheese provides the richest flavor and best texture, but low-fat works well too.

Can I make this into muffins?

Yes, divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes.

How do I prevent the fruit from sinking?

Tossing the fruit in flour before folding it into the batter helps distribute it evenly.

Can I serve this cake with a topping?

It pairs beautifully with lightly sweetened whipped cream, a dollop of yogurt, or a simple dusting of powdered sugar.

Conclusion

Peach Blueberry Cottage Cheese Cake is a wonderfully moist, fruit-filled dessert that feels light yet satisfying. The creamy cottage cheese base, combined with sweet peaches and juicy blueberries, creates a cake that disappears quickly at any gathering. Whether you serve it during summer or all year round, it’s a recipe worth making again and again.