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Blueberry-Peach Coffee Cake

Blueberry-Peach Coffee Cake | browneyedbaker.com

How is your summer going? I am in disbelief that we’re already a few days away from the 4th of July, when it seems like just yesterday that I was sticking my toes in the ocean the first week of May. Time is flying! One of the ways I’ve been enjoying my summer is with an abundance of fresh produce. Nearly every one of my breakfasts include berries, and there are many snacks and desserts made up entirely of fruit salad nowadays. Peaches have taken awhile to come around, but they’ve been looking awesome over the last couple of weeks, and I wanted to take advantage with a peachy dessert.

I love the combination of blueberries and peaches, and I am completely and totally sold on any breakfast-style cake with huge crumbs on top. Thus, I bring you a blueberry and coffee cake!

Blueberry-Peach Coffee Cake | browneyedbaker.com

I think the term “coffee cake” is genius, as it magically makes it completely acceptable to eat cake for breakfast. I won’t argue! I love this cake because even though the crumb is dense and moist, it’s a relatively light cake. The ratio of fruit to batter is extremely high, so… health food! Sort of ;-)

I might have to start working this coffee cake into my breakfast berry routine!

Blueberry-Peach Coffee Cake | browneyedbaker.com

One year ago: Loaded Baked Potato Salad
Two years ago: Blueberry-Lemon Buttermilk Bundt Cake
Three years ago: Cherry Crisp
Four years ago: Monster Cookies
Five years ago: No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Blueberry and Peach Coffee Cake

Yield: About 8 servings

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 30 minutes

A dense, moist cake loaded with blueberries and peaches, topped with a crunchy streusel.

Ingredients:

For the Topping:
½ cup all-purpose flour
½ cup light brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup unsalted butter, softened, cut into 8 pieces

For the Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
10 tablespoons unsalted butter, softened
⅔ cup granulated sugar
½ teaspoon salt
1½ teaspoons vanilla extract
2 eggs, at room temperature
2 cups (10 ounces) fresh blueberries
2 cups chopped fresh peaches (about 2 medium peaches, peeled)

Directions:

1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.

2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.

3. In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.

4. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.

5. Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).

6. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

(Recipe adapted from The Cook's Illustrated Cookbook)

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47 Responses to “Blueberry-Peach Coffee Cake”

  1. Averie @ Averie Cooks on July 1, 2014 at 12:15 am

    I know, I’m in disbelief too! Where is this year going! I so love summer fruits and baking with them is the best. Your cake looks wonderful – pinned!

    Reply

  2. Tom @ Raise Your Garden on July 1, 2014 at 6:22 am

    I know what I’m having for breakfast tomorrow morning. Pour the coffee and bring on the peach, blueberry coffee cake. The fresh blueberries and peaches just top it off. I’m buying it as healthy breakfast, thanks!

    Reply

  3. Anisa on July 1, 2014 at 6:36 am

    The year is flying past so quick! Love love love coffee cake! Definitely acceptable to eat for breakfast :) can’t wait to try!
    Anisa – The Macadames. xx
    http://www.themacadames.com

    Reply

  4. Katrina @ Warm Vanilla Sugar on July 1, 2014 at 7:09 am

    Such a perfect summer treat! Yum!

    Reply

  5. Terri C on July 1, 2014 at 7:15 am

    This looks wonderful! Can’t wait to make this. Thanks!

    Reply

  6. Mir on July 1, 2014 at 7:32 am

    Sigh. Why does summer go by so quickly? I’m already getting nostalgic.
    Yep, the name coffee cake is genius! As is any cake for breakfast, anytime. Especially with crumbs on top!!

    Reply

  7. Vickie S. on July 1, 2014 at 8:35 am

    I just bought into your reasoning! This coffee cake wants me!

    Reply

  8. Sues on July 1, 2014 at 9:43 am

    Whoa- this is way better than the average coffee cake!

    Reply

  9. Linda on July 1, 2014 at 9:55 am

    Good fresh fruit is something I can’t buy where I live. The cake sounds so good. Was out of town a couple of weeks ago and bought some nice blueberries so I could make your muffins. I love them so keep them in the freezer. There are a few peach orchards near us but think a freeze got the peaches this year.

    Reply

  10. Stephanie @ Girl Versus Dough on July 1, 2014 at 9:59 am

    Nothing better than cake for breakfast! LOVE these flavors.

    Reply

  11. Stephanie @ Macaroni and Cheesecake on July 1, 2014 at 10:16 am

    Love the combination of peaches & blueberries! This looks like the perfect excuse to have cake for breakfast!!

    Reply

  12. marcie on July 1, 2014 at 11:05 am

    Happy July 1 (I can’t believe I’m saying that)! I love coffee cake, and this blueberry peach combination would be so sunny and bright to wake up to. Looks delicious! :)

    Reply

  13. BJ Morton on July 1, 2014 at 11:25 am

    I’m picking organic blueberries on Thursday morning. Will get my peaches on Wednesday evening so I can make this as soon as I get home. Looks awesome!!!

    Reply

  14. Kelly on July 1, 2014 at 11:43 am

    Perfect summer breakfast treat! Wish I had this right now!

    Reply

  15. Louise on July 1, 2014 at 12:14 pm

    Lovely looking cake! If I use frozen blueberries, as fresh are not available, would I need to make adjustments? Will the berries be runnier?

    Reply

    • Michelle on July 1st, 2014 at 8:41 pm

      Hi Louise, Unfortunately, I do think that frozen blueberries would be too moist for this recipe.

      Reply

      • Louise on July 3rd, 2014 at 6:22 am

        Thank you Michelle! That was my guess, as well. I may try it with some fresh fruit. Unfortunately fresh berries (except strawberries) are very hard to find…

        Reply

        • Lauralli on July 5th, 2014 at 2:01 pm

          I believe frozen blueberries will work for this. This is the same recipe as the Blueberry Buckle recipe posted on this site just with the addition of peaches. It’s nearly identical to a recipe for blueberry coffee cake I’ve been making for 15 years. I use frozen blueberries most of the time and they work beautifully! Try it!

          Reply

          • Lauralli on July 5th, 2014 at 2:03 pm

            Forgot to add–don’t thaw them out first. Just toss them in frozen.

            Reply

  16. Laura H. on July 1, 2014 at 12:31 pm

    Do you think I could use blackberries instead of blueberries? I just picked a whole mess of them and want to bake with them!

    Thanks!

    Reply

    • Michelle on July 1st, 2014 at 8:39 pm

      Hi Laura, Absolutely!

      Reply

  17. Julia on July 1, 2014 at 1:51 pm

    Hey, with the name “coffe cake” it’s mandatory for breakfast. With the added fruit, it’s necessary for my health to have it for breakfast! ;-)

    Reply

  18. Sandra on July 1, 2014 at 2:53 pm

    I have blueberries that I put in the freezer last week and some peaches that have been soaking in Southern Comfort for a couple of weeks. Boozy coffee cake maybe?

    Reply

  19. Angelyn @ Everyday Desserts on July 1, 2014 at 5:29 pm

    ahhh, this cake looks fantastic! love it!

    Reply

  20. Tash on July 2, 2014 at 4:55 am

    I’ve just come back from Italy where EVERYTHING = peaches galore. Currently suffering from some major peach cravings!! This looks amazing, 2 of my fav things combined into one little slice of perfection…Food for thought, fa sho.

    Reply

  21. Joanna on July 2, 2014 at 11:39 am

    Not so long ago I baked a berry cake myself…it turned out to be spectacular! (even if I say so myself)…but why didn’t I think to add coffee flavour?1 Next time, thanks for inspiration!

    http://www.allnnothing.com

    Reply

  22. dina on July 2, 2014 at 1:32 pm

    delicious use of summer fruits!

    Reply

  23. Sharon on July 2, 2014 at 2:48 pm

    Can you make this Gluten free using Rice or soy for the flour in recipe? I love Peaches with blueberry or raspberry and look for recipes using them!

    Reply

    • Michelle on July 2nd, 2014 at 9:03 pm

      Hi Sharon, I’m honestly not sure how rice or soy flour would affect this recipe. The batter should be thick and heavy, which helps to create a sturdy base for all of the fruit.

      Reply

    • Laura H. on July 5th, 2014 at 2:59 pm

      Hi Sharon,
      I used the “Better than Cup4Cup GF flour” from the website and blog glutenfreeonashoestring.com. I use that blend for the wonderful recipes found here on Brown Eyed Baker! :-D
      The cake turned out perfect.

      Reply

  24. Sam @ Baking Made Easy on July 2, 2014 at 11:06 pm

    Best! I love this recipe!

    Reply

  25. Denise on July 3, 2014 at 8:17 pm

    Made this today with some fresh picked blueberries. Great recipe – delicious!!!

    Reply

  26. Cindy @ Pick Fresh Foods on July 3, 2014 at 11:20 pm

    I so want this for breakfast tomorrow. Wonderful combination of fresh flavors :D

    Reply

  27. Mariana @The Candid Kitchen on July 4, 2014 at 8:41 am

    It is part of my culture to have cake for breakfast. Any cake. But this looks very especial with a cup of coffee.

    Reply

  28. Emily @ Life on Food on July 4, 2014 at 1:51 pm

    Don’t mind if I do have a piece or two of this cake!

    Reply

  29. Laura Dembowski on July 4, 2014 at 9:57 pm

    Summer definitely needs to slow down. Not fair that it goes so fast and winter seems to drag on forever. I can’t get enough of the summer fruit. This cake is calling my name with the insane amount of fruit in it. BTW if you’re a Costco member, check out their peaches, nectarines, and blueberries. They never didappoint!

    Reply

  30. carissa on July 5, 2014 at 3:23 am

    Hi, will it be okay to switch the peaches for apples? Peaches are expensive here :-(

    Reply

    • Michelle on July 6th, 2014 at 10:45 am

      Hi Carissa, I think that would be fine.

      Reply

  31. Lauren @ Living the Savory Life on July 5, 2014 at 10:38 am

    Beautiful cake. I haven’t made a coffee cake in ages! I think this will be a lovely Sunday treat. Thank you!

    Reply

  32. Lenora on July 7, 2014 at 6:46 am

    Made this last week very easy to make and it looked and tasted great. Didn’t even last a day.

    Reply

  33. Quinn on July 7, 2014 at 7:47 am

    I made this yesterday – what a perfect way to end the 4th of July weekend! I doubled the recipe and now I have even more to enjoy! Thank you!

    Reply

  34. Dot on July 10, 2014 at 9:29 am

    I made this yesterday and its a good cake. Its very moist and a great way to use summer fruit. I would make this cake again.

    Reply

  35. Deb on July 11, 2014 at 2:02 pm

    Do you think this could be made in one (thicker) spring form pan? If so, how much longer baking time?

    Reply

    • Michelle on July 14th, 2014 at 12:23 pm

      Hi Deb, You could use a springform pan for this. If you use a 9″ pan, you wouldn’t need to alter the baking time. If you use something larger, reduce the time; if something smaller, increase the time.

      Reply

      • Deb on July 14th, 2014 at 1:44 pm

        Thanks Michelle! I think that’s the way I’ll go next time, because the cake was delicious and I will then cut the topping in half.

        Congrats on the big news! My “babies” are well into their 20s, so don’t blink…it goes really fast!!

        Reply

  36. Karen on July 24, 2014 at 12:43 pm

    Can I make this ahead and freeze it? then thaw it overnight to serve?

    Reply

    • Michelle on July 24th, 2014 at 5:49 pm

      Hi Karen, I have not tried freezing it, so I couldn’t say for sure how well it would thaw.

      Reply

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