14 Essential Peach Blueberry Recipes to Try

Craving the ultimate taste of summer? These 14 peach and blueberry recipes are pure magic. From bubbly cobblers to refreshing salads, each dish celebrates the season’s finest fruits. Dive in for easy, irresistible meals that will have you bookmarking every page!

Peach Blueberry Crumble

Last Saturday, my farmer's market haul included a pint of sun-warmed blueberries and a few too many peaches. Naturally, that meant only one thing: a bubbling fruit crumble was in my immediate future. This Peach Blueberry Crumble is my go-to for using up ripe summer stone fruit, and the nutty oat topping makes the kitchen smell like heaven.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Fruit Filling

• 4 cups sliced ripe peaches (about 4-5 medium peaches, peeled if desired)
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon

Oat Topping

• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F with a rack in the center position.
2. In a large bowl, gently toss together the sliced peaches, blueberries, 1/4 cup granulated sugar, 2 tablespoons flour, lemon juice, and 1/2 teaspoon cinnamon until the fruit is evenly coated.
3. Transfer the fruit mixture to an ungreased 9-inch square baking dish (or similar 2-quart dish). Spread into an even layer.
4. In a separate medium bowl, combine the rolled oats, 1/2 cup flour, brown sugar, salt, and 1/4 teaspoon cinnamon. Stir with a fork until well mixed.
5. Add the cold butter pieces to the oat mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter bits. Tip: For extra crunch, squeeze a few handfuls of the topping into clumps before sprinkling.
6. Sprinkle the oat topping evenly over the fruit filling, covering it completely.
7. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 35-40 minutes, until the topping is golden brown and the fruit juices are bubbling around the edges. Tip: If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
8. Let the crumble cool on a wire rack for at least 10 minutes before serving. This allows the filling to set up slightly for cleaner slices.

Pull it out of the oven when the juices are thick and glossy, and the topping is crisp. I love serving mine warm with a scoop of vanilla bean ice cream—the hot-cold contrast is pure bliss. For breakfast the next morning, spoon leftovers over Greek yogurt; no one will judge you.

Grilled Peach and Blueberry Salad

Finally, summer grilling season is upon us, and I've been obsessing over this grilled peach and blueberry salad. There's something magical about the smoky-sweet char on peaches paired with juicy blueberries and tangy goat cheese—it's like a farmers' market trip in a bowl. Last weekend, I made this for a backyard BBQ and it disappeared before the burgers were even off the grill.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

Salad

• 3 ripe but firm peaches, halved and pitted
• 1 cup fresh blueberries
• 5 oz baby arugula (about 5 cups)
• 4 oz crumbled goat cheese
• 1/2 cup candied pecans (or plain toasted pecans)

Dressing & Glaze

• 3 tbsp balsamic vinegar
• 1/4 cup rich extra virgin olive oil
• 1 tbsp honey
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the cut sides of the peach halves lightly with olive oil to prevent sticking.
2. Grill the peaches cut-side down for 3–4 minutes until they have distinct grill marks and are slightly softened. Flip and grill the skin side for 1 minute more. Remove from grill and let cool slightly, then slice each half into 4 wedges.
3. Meanwhile, make the balsamic vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, pepper, and salt until emulsified.
4. In a large serving bowl, combine arugula and blueberries. Drizzle with about 2 tablespoons of the vinaigrette and toss gently to coat.
5. Top the greens with grilled peach wedges, crumbled goat cheese, and candied pecans. Drizzle the remaining vinaigrette over everything. Finish with a generous drizzle of balsamic glaze—about 2 tablespoons.
6. Serve immediately while the peaches are still slightly warm. Pro tip: For extra flavor, let the grilled peaches sit in a bit of balsamic glaze for 5 minutes before adding to the salad. Also, if you're dairy-free, omit goat cheese and add avocado slices instead.

Don't skip the balsamic glaze—it ties the sweet, tangy, and peppery notes together beautifully. I love serving this salad on a large platter so everyone can see those gorgeous grilled peaches. For a heartier meal, pile it on grilled sourdough or add grilled chicken.

Blueberry Peach Smoothie Bowl

Until I discovered the magic of a thick, creamy smoothie bowl, my breakfasts were a sad affair of rushed granola bars. This Blueberry Peach Smoothie Bowl is my go-to summer revival—it's like a dreamy, spoonable sunrise that keeps me full until lunch. The secret? A frozen fruit duo that creates an instant icy texture, plus Greek yogurt for that tangy richness that makes every bite feel indulgent.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup frozen blueberries
• 1 cup frozen peach slices
• 1/2 cup plain Greek yogurt (full-fat for extra creaminess)
• 1/4 cup cold milk (any kind works; I use oat milk for subtle sweetness)
• 2 tablespoons honey (or maple syrup, if you prefer)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt (to balance the sweetness)
• For topping: 1/4 cup crunchy granola
• 1 tablespoon chia seeds (optional, for extra texture)
• Sliced fresh peach and a few blueberries for garnish

Instructions

1. Add the frozen blueberries, frozen peach slices, Greek yogurt, cold milk, honey, vanilla extract, and sea salt to a high-speed blender. Tip: If your frozen fruit is really hard, let it sit at room temperature for 5 minutes to soften slightly—this prevents your blender from straining.
2. Blend on low speed until the mixture starts to break down, then increase to high. Use the tamper (if your blender has one) to push the fruit into the blades. Bend continuously for 30–45 seconds, until the smoothie is thick and creamy—it should be thicker than a regular smoothie, almost like a soft-serve texture. Tip: Don't over-blend! Stop when it's still a bit chunky; you want a spoonable consistency.
3. Stop the blender and taste. Add more honey if you like it sweeter, or a splash of milk if it's too thick. Blend briefly to combine.
4. Divide the smoothie evenly between two bowls. Top each with half the granola, a sprinkle of chia seeds, and a few fresh peach slices and blueberries. Tip: For a pretty presentation, arrange the toppings in clusters or lines rather than dumping them all on.
5. Serve immediately with a spoon—this smoothie bowl won't sit around! If you need to store it, pop it in the freezer for 15 minutes before eating, or cover and freeze for up to 2 hours (just stir before serving).

Smoothie bowls are my favorite canvas for breakfast creativity—sometimes I swap the granola for toasted coconut flakes or crushed almonds, adding a nutty crunch against the creamy base. The best part? The combination of juicy peach and wild blueberry flavors feels like a mini vacation in a bowl, and the thick texture makes every spoonful satisfying. Whether you enjoy it as a quick weekday breakfast or a lazy weekend treat, this bowl brings a burst of summer to your morning.

Peach Blueberry Jam

Very early this morning, while the kitchen was still cool and quiet, I found myself staring at a stash of overripe peaches and a pint of blueberries that were begging to be preserved. There's something deeply satisfying about watching fruit break down into a thick, jewel-toned jam, especially when you don't need any commercial pectin—just fruit, sugar, and a little patience. This peach blueberry jam is my go-to for summer mornings, slathered on buttered toast or swirled into yogurt.

Serving: 32 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Fruit

• 3 lbs ripe but firm peaches (about 6-7 medium), peeled and diced into 1/2-inch pieces
• 2 cups fresh blueberries, rinsed and picked over

Sweetener & Acid

• 2 cups granulated sugar
• 2 tbsp fresh lemon juice (from 1 large lemon)

Optional

• 1/2 tsp unsalted butter (to reduce foaming)

Instructions

1. Place a small plate in the freezer for testing the jam later.
2. In a large, heavy-bottomed pot (at least 6-quart), combine the diced peaches, blueberries, and lemon juice. Stir to coat.
3. Add the sugar and stir gently until the fruit is evenly coated. Let the mixture sit for 10 minutes, allowing the sugar to draw out the juices.
4. Set the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently with a wooden spoon to prevent scorching. This takes about 8-10 minutes.
5. Once boiling, reduce the heat to medium and add the butter if using. Butter helps reduce foaming, so you don't have to skim as much.
6. Continue boiling at a steady, gentle boil for 20-25 minutes, stirring often. As the jam cooks, it will darken and thicken. Tip: Use a heatproof spatula to scrape the bottom and corners to prevent sticking.
7. After 20 minutes, start testing for doneness. Place a small spoonful of jam on the chilled plate from the freezer. Let it sit for 30 seconds, then push it with your finger. If the surface wrinkles and the jam doesn't run back together, it's done. If not, boil 2-3 more minutes and test again.
8. Remove the pot from the heat. If you see a layer of foam on top, skim it off with a metal spoon for a clear jam.
9. Ladle the hot jam into clean, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if canning, or let cool to room temperature and refrigerate for up to 3 weeks.

Not only does this jam capture the essence of stone fruit and berries in perfect balance—sweet with just a hint of tang—but the texture is spreadably thick without being stiff. Try it as a glaze for grilled chicken or spooned over vanilla ice cream for an instant summer dessert.

Peach Blueberry Pancakes

Can we talk about the perfect lazy weekend breakfast? These peach blueberry pancakes are my new obsession—fluffy, studded with juicy summer fruit, and just sweet enough with a drizzle of maple syrup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 ½ cups all-purpose flour, spooned and leveled
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 ½ cups buttermilk, shaken well
• 1 large farm-fresh egg
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 ripe peach, diced into ¼-inch pieces
• ¾ cup fresh blueberries
• Butter or neutral oil for the pan
• Pure maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined—a few lumps are fine; do not overmix, or the pancakes will be tough.
4. Gently fold in the diced peach and blueberries, being careful not to crush the fruit.
5. Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and let it melt, swirling to coat the pan. The butter should sizzle but not brown immediately.
6. Drop the batter onto the hot pan using a ¼-cup measure, spreading each mound slightly with the back of the cup. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook until golden brown on the other side, about 1-2 minutes more.
8. Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter. Add more butter to the pan between batches as needed.
9. Serve the pancakes warm, stacked, with a generous drizzle of pure maple syrup.

Vividly pink and golden-flecked from the fruit, these pancakes are tender and light, with bursts of sweet peach and tart blueberry in every bite. For an extra indulgence, top with a dollop of whipped cream and a sprinkle of cinnamon.

Blueberry Peach Cobbler

Usually, when stone fruit season hits, I can't stop myself from buying way too many peaches and blueberries at the farmers market. This Blueberry Peach Cobbler was born out of that happy accident—a buttery, golden biscuit topping over a jammy, bubbling fruit filling. It's the kind of dessert that makes you want to scoop on a mountain of vanilla ice cream and call it dinner.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Filling

• 4 cups ripe but firm peaches, peeled and sliced into ½-inch wedges
• 2 cups fresh blueberries, rinsed and drained
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of fine sea salt

Biscuit Topping

• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• ¾ cup full-fat buttermilk, shaken

For Assembly and Serving

• 1 tablespoon turbinado sugar (for sprinkling)
• Vanilla ice cream (for serving)

Instructions

1. Preheat your oven to 375°F and place a rack in the center. In a large bowl, gently toss the peach slices, blueberries, ½ cup sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until the fruit is evenly coated. Let it sit for 10 minutes—this helps draw out juices and thicken them naturally.
2. Meanwhile, make the biscuit topping: In a medium bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter lumps. (Tip: Keep the butter cold—it creates flaky layers.)
3. Pour the buttermilk into the flour mixture and stir with a fork just until a shaggy dough forms. Do not overmix; a few dry bits are okay. The dough will be soft and sticky.
4. Pour the fruit filling (including all its juices) into a 9-inch deep-dish pie plate or 2-quart baking dish. Drop spoonfuls of the biscuit dough evenly over the fruit—there will be gaps, and that's perfect for letting the filling bubble up. (Tip: If you want a more even layer, lightly wet your hands and pat the dough into flat pieces.)
5. Sprinkle the dough with turbinado sugar for a crunchy, sparkly top. Place the dish on a rimmed baking sheet to catch any drips.
6. Bake for 40–45 minutes, until the fruit is bubbling thickly around the edges and the biscuit topping is golden brown and cooked through. If the top browns too quickly, tent loosely with foil after 30 minutes. (Tip: The cobbler is done when you see slow, large bubbles breaking the surface near the center.)
7. Let the cobbler cool on a wire rack for at least 10 to 15 minutes—this sets the filling so it doesn't run. Serve warm with a generous scoop of vanilla ice cream.

Let this cobbler cool just long enough so the filling thickens into a jammy, spoon-coating consistency. The contrast between the tender, slightly sweet biscuits and the tangy-sweet fruit is pure summer comfort. Honestly, a scoop of vanilla ice cream here isn't optional—it's the cool, creamy finale that makes every bite sing.

Peach Blueberry Yogurt Parfait

Vaguely recalling my college days when 'breakfast' meant a granola bar eaten over the sink, I've since vowed to start my mornings with something that feels like a tiny celebration. This Peach Blueberry Yogurt Parfait is my lazy Sunday solution that tastes like a five-star hotel breakfast but comes together in five minutes flat.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 2 cups plain full-fat Greek yogurt, thick and creamy
• 1 ripe peach, diced into bite-sized pieces
• 1 cup fresh blueberries, plump and bursting
• 4 tablespoons honey, preferably local and golden
• 1/2 cup graham crackers, crushed into coarse crumbs

Instructions

1. In a small bowl, gently toss the diced peach and blueberries together. If your blueberries are tart, sprinkle them with a pinch of sugar (optional).
2. In two serving glasses or bowls, start with a layer of 1/4 cup Greek yogurt. Tip: Spoon the yogurt in gently to keep it fluffy—don't pack it down.
3. Add a layer of mixed fruit: about 1/4 of the fruit mixture per glass. Let some berries peek out along the sides for visual appeal.
4. Drizzle 1 tablespoon of honey over the fruit. Use a liquid honey that flows easily; if crystallized, warm the jar in a bowl of hot water.
5. Sprinkle 2 tablespoons of crushed graham crackers over the honey for a crunchy contrast. Tip: Crush the graham crackers inside a sealed zip-top bag using a rolling pin to get even crumbs without a mess.
6. Repeat layers: another 1/4 cup yogurt, remaining fruit, 1 tablespoon honey, and another 2 tablespoons graham crumbs. Finish with a final drizzle of honey and a few fruit pieces on top.
7. Serve immediately for the best texture—the graham crumbs stay crunchy, yogurt stays cold, and fruit remains fresh. If meal-prepping, keep the crumbs separate and add just before serving.

Pleasantly, the first spoonful starts with creamy yogurt, then pops with juicy fruit, and finishes with sweet honey and a satisfying crunch. For a fun twist, swap in nectarines or raspberries, or even use crushed vanilla wafers for a different texture. This parfait proves you don't need a stove or oven to create a breakfast that feels indulgent and nourishing all at once.

Spicy Peach Blueberry Salsa

Midsummer is when I start obsessively checking my peach tree for that first blushing fruit. The moment I spot it, I’m already dreaming up this sweet–spicy salsa—it’s the surprise hit at every BBQ I bring it to, and people always ask for the recipe.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 2 ripe but firm peaches, diced into 1/2-inch pieces
• 1/2 cup fresh blueberries
• 1 small jalapeño, seeded and finely minced
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon kosher salt

Instructions

1. Wash and dry the peaches, blueberries, jalapeño, and cilantro.
2. Cut the peaches in half, remove the pits, and dice into 1/2-inch pieces. Tip: Use ripe but firm peaches so they hold their shape when stirred.
3. Place the diced peaches in a medium mixing bowl.
4. Add the fresh blueberries to the bowl.
5. Remove the stem and seeds from the jalapeño, then mince it very finely. For less heat, leave some seeds in; for less spice, remove all seeds and ribs.
6. Add the minced jalapeño to the bowl.
7. Chop the cilantro leaves and tender stems until fine, then add to the bowl.
8. Squeeze the lime juice into the bowl, being careful to avoid seeds.
9. Sprinkle the black pepper and kosher salt over the mixture.
10. Stir all ingredients gently with a spatula until evenly combined. Taste and adjust salt or lime juice if needed.
11. Let the salsa rest for 5 minutes at room temperature to allow flavors to meld. Tip: Chilling for 30 minutes deepens the flavor even more.
12. Serve immediately with tortilla chips, or spoon over grilled fish or chicken.

Zesty lime and juicy blueberries cut through the sweet peach chunks, while the jalapeño sneaks in warmth—not fire. I love piling this onto a smoky grilled pork chop or just scooping it up with sturdy restaurant-style chips for a snack that disappears fast.

Peach Blueberry Pie

A good peach-blueberry pie is like summer on a plate, and this one's a keeper. I still remember the first time I made it for a family reunion—the lattice top looked so fancy, but honestly, it's easier than you think. The cinnamon-spiced filling with juicy peaches and bursty blueberries is pure magic.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

• 2 1/2 cups all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice water (plus more if needed)
• 4 cups fresh ripe peaches, peeled and sliced
• 1 cup fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sparkling sugar (for topping)

Instructions

1. In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse meal with some pea-sized butter lumps.
2. Sprinkle 1/2 cup ice water over the flour mixture and stir with a fork until the dough just comes together. If too dry, add more ice water 1 tablespoon at a time. Turn dough onto a floured surface, divide in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
3. In a large bowl, combine sliced peaches, blueberries, 3/4 cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Gently toss to coat. Let sit for 15 minutes while the dough chills—this helps release juices.
4. Preheat oven to 400°F. On a lightly floured surface, roll out one dough disk to a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing gently into the bottom and sides. Trim the edge, leaving a 1/2-inch overhang.
5. Pour the fruit filling into the crust, mounding slightly in the center. Dot with 1 tablespoon butter pieces.
6. Roll out the second dough disk to a 12-inch circle. Cut into 10 (1-inch-wide) strips. Lay half the strips evenly over the pie, then weave the remaining strips perpendicular to create a lattice top. Trim strips and crimp the edges with the overhang to seal.
7. Brush the lattice and crust edge with beaten egg. Sprinkle with coarse sparkling sugar.
8. Place pie on a baking sheet (to catch drips) and bake at 400°F for 20 minutes. Reduce oven temperature to 375°F, tent edges with foil if browning too fast, and bake another 35–40 minutes until the filling is bubbly and the crust is golden brown.
9. Let the pie cool on a wire rack for at least 2 hours before slicing—this allows the filling to set so it doesn't run out.

Every slice of this pie is a perfect balance—tender, buttery crust and a jammy, spiced fruit filling that's not too sweet. For an extra treat, serve it warm with a scoop of vanilla bean ice cream that melts into the lattice crevices.

Peach Blueberry Muffins

A basket of warm, bakery-style muffins fresh from the oven is one of life’s simple pleasures. These Peach Blueberry Muffins, made with whole wheat flour and bursting with juicy fruit, are my go-to for lazy weekend mornings or a quick grab-and-go breakfast. The crumbly streusel topping adds that irresistible crunch that makes them taste like they’re from a fancy café (but way easier to make at home).

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 22 minutes

Ingredients

Streusel Topping

• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 teaspoon ground cinnamon

Muffin Batter

• 1 1/2 cups white whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup plain full-fat yogurt (or buttermilk)
• 1 cup fresh or frozen blueberries (not thawed)
• 1 cup diced fresh peaches (about 2 medium peaches)

Instructions

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or generously grease the cups.
2. Make the streusel: In a small bowl, combine 1/4 cup light brown sugar, 2 tablespoons all-purpose flour, and 1/2 teaspoon cinnamon. Add 2 tablespoons cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. In a medium bowl, whisk together 1 1/2 cups white whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
4. In a large bowl, with an electric mixer or by hand, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes. Tip: Scrape down the sides of the bowl halfway through.
5. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
6. Add the dry ingredients to the wet mixture in three additions, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined — do not overmix. A few streaks of flour are okay.
7. Gently fold in the blueberries and diced peaches using a rubber spatula. Tip: Toss the berries with a tablespoon of flour first to prevent them from sinking to the bottom.
8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
9. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 17–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: The initial high heat creates a tall, dome-shaped top.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. For best texture, enjoy them slightly warm.

One bite into these muffins and you’ll get crumbly streusel, tender whole wheat crumb, and pockets of sweet peach and tart blueberry in every mouthful. I love serving them with a pat of butter and a drizzle of honey for an extra decadent treat — they’re perfect with a cup of coffee or as a snack that feels like a hug.

Blueberry Peach Ice Cream

You know how summer calls for something cold, creamy, and fruity? This no-churn Blueberry Peach Ice Cream is my go-to when I want maximum flavor with minimal fuss—no ice cream maker required. I stumbled on the combo after a farmers' market haul, and now it's a staple in my freezer.

Serving: 8 | Prep Time: 15 minutes minutes | Cooking Time: 5 minutes minutes

Ingredients

• 2 cups heavy cream, very cold
• 1 can (14 oz) sweetened condensed milk, full-fat
• 1 teaspoon pure vanilla extract
• 1 cup ripe peaches, peeled and diced (about 2 medium peaches)
• 1 cup fresh blueberries, rinsed
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• Pinch of fine sea salt

Instructions

1. In a small saucepan over medium heat, combine the diced peaches, blueberries, sugar, lemon juice, and salt. Cook, stirring occasionally, for 5 minutes until the fruit softens and releases its juices. Remove from heat and let cool completely, about 20 minutes.
2. Transfer the cooled fruit mixture to a blender and puree until smooth. You should have about 1 cup of puree. Set aside.
3. In a large chilled bowl, pour the cold heavy cream and vanilla extract. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form—when you lift the beaters, the cream stands up firmly. Tip: Chilling the bowl and beaters helps the cream whip faster.
4. In a separate bowl, whisk the sweetened condensed milk with the fruit puree until fully combined.
5. Gently fold the fruit-condensed milk mixture into the whipped cream using a rubber spatula. Fold in a J-shape motion, scraping the bottom and sides, until no white streaks remain. Be careful not to deflate the cream.
6. Pour the mixture into a 9×5-inch loaf pan (or any freezer-safe container) and smooth the top. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours or overnight until firm. For scoopable texture, let it sit at room temperature for 5 minutes before serving.

Scoop into bowls and watch the sunset-colored ice cream melt slowly—the blueberries add a tangy pop against the sweet peach. I love drizzling a little honey on top or serving it alongside a warm peach cobbler for a double-dose of summer.

Peach Blueberry Chia Pudding

Raising my hand here—I’ve definitely had those mornings where I want something healthy and delicious but have zero time to cook. That’s why I’m obsessed with this Peach Blueberry Chia Pudding. It’s my go-to make-ahead breakfast that actually feels like a treat, and it’s so easy to throw together the night before.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 ripe medium peach, peeled and diced
• 1/2 cup fresh or frozen wild blueberries
• 1 can (13.5 oz) full-fat coconut milk (well shaken)
• 3 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 cup white chia seeds
• Pinch of fine sea salt

Instructions

1. In a small saucepan over medium heat, combine the diced peach, blueberries, and 2 tablespoons of the coconut milk. Cook for 3-4 minutes, stirring occasionally, until the fruit softens and releases its juices. Remove from heat and let cool slightly.
2. Transfer the cooked fruit mixture to a blender. Add the remaining coconut milk, maple syrup, vanilla extract, and sea salt. Blend on high until completely smooth, about 30 seconds.
3. Pour the blended mixture into a medium bowl or a large liquid measuring cup. Add the chia seeds and whisk thoroughly to prevent clumps. Let sit for 5 minutes, then whisk again to redistribute any seeds that have settled.
4. Divide the pudding evenly between two jars or bowls. Cover and refrigerate for at least 4 hours, preferably overnight. This allows the chia seeds to fully absorb the liquid and thicken the pudding.
5. Before serving, give the pudding a good stir. If it's too thick, add a splash of coconut milk or water. Top with extra fresh fruit, a drizzle of maple syrup, or a sprinkle of toasted coconut flakes, if desired.

Just one bite and you'll get that creamy, fruity, perfectly sweet spoonful that feels like summer in a jar. I love serving this with a sprinkle of toasted coconut and extra fresh berries on top—it’s like a parfait without the fuss. Enjoy it chilled straight from the fridge or let it sit at room temp for a few minutes to take the chill off.

Peach Blueberry Galette

Nothing says summer like a free-form rustic tart, and this Peach Blueberry Galette is my go-to when I want dessert without the fuss of a pie crust. I love how the buttery, flaky crust cradles the juicy fruit filling, and a scoop of vanilla ice cream melting over warm slices is pure bliss—just ask my kids who always fight for the crispy edges.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water
• 3 medium ripe but firm peaches (about 1 lb), sliced 1/4-inch thick
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten for wash
• 1 tablespoon turbinado sugar for sprinkling

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, and 1 tablespoon granulated sugar. Add the cold cubed butter and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
2. Drizzle 3 tablespoons ice water over the flour mixture and stir with a fork until the dough just comes together. If it seems dry, add the remaining 1 tablespoon water. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
3. Meanwhile, in a medium bowl, combine the sliced peaches, blueberries, 1/4 cup granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir gently to coat, then let the fruit macerate for 15 minutes so the juices start to release.
4. Preheat your oven to 400°F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Don’t worry about perfect edges—this is a galette! Transfer the dough to the prepared baking sheet.
5. Mound the fruit mixture in the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the fruit, overlapping as needed, pleating to create a rustic crust. Brush the crust with the beaten egg wash and sprinkle evenly with turbendado sugar.
6. Bake for 35-40 minutes, until the crust is deep golden brown and the fruit filling is bubbling in the center. If the crust browns too quickly, tent loosely with foil after 25 minutes. Let cool on the baking sheet for at least 10 minutes before slicing—the filling needs to set.
7. Pro tip: For an extra-flaky crust, freeze the butter cubes for 10 minutes before mixing, and handle the dough as little as possible. Also, if your peaches are very ripe, reduce the macerating time to 5 minutes to avoid too much juice.

But here’s the real magic: serve it warm with a dollop of lightly sweetened crème fraîche or a scoop of vanilla bean ice cream. The contrast of the crisp, buttery crust and the luscious, jammy fruit is what summer desserts are all about.

Peach Blueberry Sorbet

During a heatwave last July, I was craving something cold but didn't want the heaviness of ice cream. That's when this Peach Blueberry Sorbet was born—a vibrant, dairy-free treat that's as easy as it is refreshing. With just a handful of ingredients and no ice cream maker required, it's become my go-to summer dessert.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 0 minutes minutes

Ingredients

For the Simple Syrup

• 1/2 cup white granulated sugar
• 1/2 cup water

For the Sorbet

• 3 cups ripe, juicy peaches (about 4 medium), peeled and sliced
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• Pinch of fine sea salt

Instructions

1. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let the simple syrup cool to room temperature, about 15 minutes.
2. While the syrup cools, peel the peaches: score a small 'X' on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off. Slice the peaches, discarding the pits.
3. In a blender, combine the cooled simple syrup, sliced peaches, 1 cup blueberries, 2 tablespoons lemon juice, and a pinch of salt. Blend on high until completely smooth, about 1 minute (Tip: For an ultra-smooth sorbet, strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids with a spatula. This removes any remaining skins or fibers.)
4. Pour the mixture into a shallow baking dish (like an 8×8-inch pan) and freeze until firm, at least 4 hours or overnight. For fluffier sorbet, stir the mixture every 30 minutes for the first 2 hours to break up ice crystals (Tip: Using a fork to scrape and stir helps create a smoother texture).
5. When ready to serve, let the sorbet sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or glasses using a sturdy spoon (Tip: Run the spoon under hot water between scoops for cleaner portions). Enjoy immediately.

Just one bite of this sorbet and you'll taste pure summer—the peaches are sweet and floral, the blueberries pop with tangy brightness. For a fun twist, serve it in hollowed-out lemon halves or top with a splash of vodka for a grown-up slushy. However you scoop it, this silky treat is proof that simple fruit can steal the show.

Conclusion

Just imagine the possibilities with these 14 peach-blueberry recipes! From cobblers to salads, they’re perfect for summer gatherings. Try a few, drop a comment with your favorites, and save this on Pinterest for later. Happy cooking!

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