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!
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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
Ingredients
For the Topping:
- ½ cup (62.5 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, softened, cut into 8 pieces
For the Cake:
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- 10 tablespoons unsalted butter, softened
- ⅔ cup (133.33 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 eggs, at room temperature
- 2 cups (296 g) fresh blueberries, (10 ounces)
- 2 cups (308 g) chopped fresh peaches, about 2 medium peaches, peeled
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have made this apricot blueberry coffee cake several times now. For dessert mostly. I love serving to warm with iced or whipped cream. Always a favorite and asked to make it again. Just delicious🫐🍑🫐🍑🫐
I make this recipe a couple times during fresh peach and blueberry season and again during the winter with frozen fresh fruit. I like to drizzle a lemon glaze over the top. It settles in all the nooks and crannies…. Is even yummier on day 2 and 3 when all the flavors meld. My morning treat with coffee as I work.
Hi Michelle,
Can frozen peaches be used in this recipe? I know they would have to be defrosted. Good blueberries are easy to find now, but not so with peaches. At least at the store where I shop. Sometimes they’re good, sometimes not.
Thanks.
I think this is a fool proof recipe. I have made this several times. This time I was not paying attention and I didn’t mix in order and used up some fruit I had. It turned out perfect. I have made this with frozen berries and canned peaches, but added 5 minutes to the baking time because of the moister batter. The batter turns blue from the frozen berries, but looks better once it is baked. The cinnamon in the topping is enough to make the whole house smell good while its baking. Warm out of the oven what could be better on a lazy weekend morning.
I don’t use parchment paper, just use non stick spray on a square pyrex pan probably 9×9. I serve it warm out of the pan, the topping is so browned and pretty. I also use ALL the fruit called for, thats what makes it so good!
I just took this out of the oven and it looks amazing. That being said, I wish I had read the comments before making this recipe. There is no way in the world this cake can be inverted without the topping completely being ruined. Anyone else have an issue with this step? In hindsight, I should have used a springform pan so I could just remove the sides. Not sure how I will handle it once it cools.
I currently have this in the oven and it is bubbling over and burning on the bottom of my oven! Was this supposed to have a cookie sheet underneath it? Hope it taste good a lot of effort if it doesn’t.
Same thing is happening to me right now! I would definitely use a bigger pan next time. I also hope it turns out ok. Sounds like all the reviews say the original recipe needs adjusting.
Please help! I am having a large group for breakfast and I was wondering if there is a way to adjust this recipe for a 13×9 pan? Thanks so much!
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!
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 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.
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.
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).
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!
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 did this recepi and everybody loved it…. gonna share on my blog…. thanks a lot :)
Made this cake today. It is fantastic! Love the flavour of the peaches in it. Will definitely be making this again. Thanks!
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.
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!
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.
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!
I just made this, OMG bets coffee cake ever! I was unsure about how the topping was made, but it turned out perfect!
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 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..
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!
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?
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!!
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.
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!
Made this last week very easy to make and it looked and tasted great. Didn’t even last a day.
Beautiful cake. I haven’t made a coffee cake in ages! I think this will be a lovely Sunday treat. Thank you!