You are going to enjoy this moist, tender cake made with juicy peaches and blueberries. This recipe is easy to make and incredibly delicious.

I love peaches, but often get bored with just eating them. This is when I make this peach blueberry cake.

Because it contains cottage cheese, it’s also packed with protein! And the truth is, my friends love it!

What I love about using cottage cheese in my desserts is that it not only boosts protein intake but also melts into the batter, creating a creamy texture.

And, the sweetness of the peaches just blends perfectly with the tartness of the blueberries.

One bite of this dessert and you’ll understand why my friends love it so much.

(Also, it’s a good option to have when you are missing summer, but there are still several months to go)

Ingredients and Substitutes

DRY INGREDIENTS

All-purpose flour (1 1/4 cup) – You can use a mix of whole-wheat flour or a gluten-free option.

Protein powder (1/4 cup) – If you don’t have any protein powder, add ¼ cup of all-purpose flour.

Baking powder (1 tsp)

Baking soda (½ tsp)

Wet Ingredients

Butter, softened (½ cup) – Swap with coconut oil, vegetable oil, ghee, or vegan butter.

Granulated sugar (½ cup) – Use cane sugar, brown sugar, or maple syrup. You can also use a sugar-free option like erythritol.

Vanilla extract (1 tsp) – Replace with almond extract or vanilla paste.

Eggs (2)

Egg white (1)

Cottage cheese, blended (½ cup) – Substitute with Greek yogurt or ricotta cheese. If you want a plant-based option, you can use blended silken tofu.

TOPPINGS

Peaches, sliced into wedges (2) – You can also use nectarine or any other seasonal fruit you enjoy.

Blueberries (3/4 cup) – I’ve also tried using raspberries, blackberries, or chopped strawberries.

Granulated sugar (1 tsp) – Use coconut sugar, powdered sugar, or skip it altogether if you want a less sweet option.

Optional

Milk (2 tbsp) – Use any dairy-free alternative, such as almond milk, oat milk, or soy milk.

How to Make Peach Blueberry Cottage Cheese Cake

Step 1. Preheat your oven to 350°F and prepare an 8-inch springform pan by lining it with parchment paper and greasing the sides.

Grab a medium bowl, and sift the flour, protein powder, baking powder, and baking soda. Give it a good stir.

Step 2. In a large mixing bowl, add the butter and the granulated sugar.

Step 3. Mix it until the sugar has blended with the butter.

Step 4. Add the eggs and the vanilla.

Step 5. Combine all the ingredients.

Step 6. Add the cottage cheese and continue mixing until it becomes a creamy texture. Slowly start adding the dry ingredients to the wet ingredients.

Make sure you constantly stir to form a slightly thicker batter. If you find the batter to be too thick (because you are using protein powder), add 2 tbsp of milk.

Step 7. Pour the batter into the springform dish and level it out using a spatula. Top it off with the peach slices and the blueberries.

Then, sprinkle some granulated sugar.

Step 8. Place it in the oven and bake for 35-40 minutes or until the cake becomes golden brown. You can check it with a toothpick.

When it’s cooked, remove it from the oven and let it cool down for 30 minutes before you serve.

How I Would Modify This Recipe

• Change the Fruit: Swap out the peaches and blueberries for other fresh, seasonal fruits like strawberries, raspberries, apples, or pears.
• Use Spices: Add a pinch of cinnamon to the batter to create a warm, spiced flavor.
• Add Some Crunch: Before you place it in the oven, sprinkle the top with sliced almonds, shredded coconut, or crumble toppings to add some texture.

My Storage Tips

If you want to store the cake for later (or you have any leftovers), let it cool completely. You can keep it in the springform pan covered tightly with plastic wrap (I do this when I am taking it somewhere) or place any slices in an airtight container.

Keep it at room temperature for up to 2 days or in the fridge for up to 5-6 days. This is not a cake to keep in the freezer.

Other Protein Cake Recipes

• Flourless Protein Cake with Strawberries
• Protein Raspberry Lemon Cake
• Flourless Blueberry Cottage Cheese Cake