Blueberry-Peach Coffee Cake
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!
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!
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
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:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from The Cook’s Illustrated Cookbook)
All images and text ©
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!
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!
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
Such a perfect summer treat! Yum!
This looks wonderful! Can’t wait to make this. Thanks!
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!!
I just bought into your reasoning! This coffee cake wants me!
Whoa- this is way better than the average coffee cake!
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.
Nothing better than cake for breakfast! LOVE these flavors.
Love the combination of peaches & blueberries! This looks like the perfect excuse to have cake for breakfast!!
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! :)
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!!!
Perfect summer breakfast treat! Wish I had this right now!
Lovely looking cake! If I use frozen blueberries, as fresh are not available, would I need to make adjustments? Will the berries be runnier?
Hi Louise, Unfortunately, I do think that frozen blueberries would be too moist for this recipe.
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…
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!
Forgot to add–don’t thaw them out first. Just toss them in frozen.
Hello,
So have you used frozen blueberries? How was the cake? I am gonna try with frozen..
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!
Hi Laura, Absolutely!
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! ;-)
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?
ahhh, this cake looks fantastic! love it!
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.
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
delicious use of summer fruits!
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!
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.
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.
Best! I love this recipe!
Made this today with some fresh picked blueberries. Great recipe – delicious!!!
I so want this for breakfast tomorrow. Wonderful combination of fresh flavors :D
It is part of my culture to have cake for breakfast. Any cake. But this looks very especial with a cup of coffee.
Don’t mind if I do have a piece or two of this cake!
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!
Hi, will it be okay to switch the peaches for apples? Peaches are expensive here :-(
Hi Carissa, I think that would be fine.
Beautiful cake. I haven’t made a coffee cake in ages! I think this will be a lovely Sunday treat. Thank you!
Made this last week very easy to make and it looked and tasted great. Didn’t even last a day.
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!
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.
Do you think this could be made in one (thicker) spring form pan? If so, how much longer baking time?
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.
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!!
Can I make this ahead and freeze it? then thaw it overnight to serve?
Hi Karen, I have not tried freezing it, so I couldn’t say for sure how well it would thaw.
Has anyone else on this site frozen it?
Hi! What can I use instead of blueberries? They’re not easy to get on India.
Hi Archana, I think any type of berries – raspberry, blackberry, strawberry – would work.
Thank you, Michelle! I found – and used – frozen strawberries. Unfortunately, they all sank to the bottom. BUT – the cake tasted fabulous and my little nephew just loved it. I especially loved the streusel!
I had planned to make this for ages! Only just now, I have put some blueberry pie bars into the oven – I completely forgot about this recipe which I could have spent the blueberries and PEACHES on! Dang! Next time..
Michelle, I tried to make this last night and for some reason the topping disappeared into the cake. I’m a pretty seasoned baker and was totally shocked. Any ideas why this would happen? Thanks!
Hi Robin, I can’t imagine why that would happen, unless the butter was so soft that it was nearly melted. Otherwise, it should just sit on top.
I just made this, OMG bets coffee cake ever! I was unsure about how the topping was made, but it turned out perfect!
Made this today with raspberries instead of blueberries. Yummy! Hubby wanted one to take to work for Monday meeting. All out of raspberries so made another one using all peaches. Still yummy of course! Keeping this recipe!
Just found and made this recipe today – fantastic! Usually I have to sort thru comments because recipes need tweaking from people who have tried them, this on not so at all! Just follow these instructions and you have a bonafide hit. Thank you.
I made this with only peaches and nutmeg/ginger (instead of cinnamon) for a 4th of July barbeque. I worked great and was beautiful…. until I managed to dump the entire cake onto the table when trying to flip the cake on a rack to cool. So, I just pieced everything back together in a square dish and called it cobbler. I drizzled dulce de leche over to hide the ugly. Even in such a state, it was a huge hit, even among the picky people and those who aren’t big dessert eaters. Very yummy. Thank you!
This was delicious. I will tell you I made it with fresh peaches but used frozen blueberries and get came out great. Thanks for another great recipe.
Made this cake today. It is fantastic! Love the flavour of the peaches in it. Will definitely be making this again. Thanks!
I did this recepi and everybody loved it…. gonna share on my blog…. thanks a lot :)
I made this and it’s wonderful . . . but is it just me or did this happen to anyone else? I used a regular 9″ cake pan and it overflowed a LOT! I made a second one to take in to work and put it in a larger springform pan.
I am making this coffee cake for my husband’s Saturday Morning Men’s Breakfast at our Church. They all are such big fans of anything baked, so I am sure they will love this!
hello, the recipe doesnt say how much blueberries to use in this recipe….. could you please tell me? THANK YOU…….recipe looks amazing
Hi Kimberly, It does, it’s 2 cups (10 ounces).
Hi
I have a can of dried blueberries. Will those work in the cake ?
Hi Sheenam, I don’t know that dried blueberries would be great in this particular cake.
I actually made this, exactly per the recipe, so pay attention: First, too much fruit. Next time I’ll cut back to about one cup each rather than two. I was worried when I folded in the fruit that the ratio of batter to fruit was off and I was correct. The finished product just couldn’t hold it all together. Second, fifteen minutes isn’t quite enough to cool the cake. It began falling apart as soon as I began to gently lift the pan. Probably the overload of fruit had something to do with it. The coffee cake, however, is delicious if you don’t mind eating the crumbly mess out of a bowl with a spoon. With some ice cream, maybe.
I love this recipe. I had a similar issue as the previous reviewer with the cake being very moist, but instead of cutting back on fruit, I just bake it an 8×8 pan and cut the squares from the pan. The first time I made it, I followed the directions exactly. The second time, I added additional salt to the crumb topping to balance the sweet along with toasted pecans, and added cinnamon to the batter. It was a huge hit at the gathering where I served it.
I made this for company this week but cut back the peaches to only 1 cup. So glad because as others have mentioned with 2 cups of each fruit, there is just not enough batter to hold it together. I also used a 9″ springform pan and it worked beautifully. Added about about 10 extra minutes of cooking time. The crumb topping was a big hit!