Easy Blueberry and Peach Coffee Cake
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This easy blueberry and peach coffee cake is summer in dessert! The sweet vanilla cake is topped with fresh peaches and blueberries. Then a crumble layer added over the fruit, giving this cake extra texture and flavor. This summer coffee cake makes for the perfect sweet breakfast, dessert, or snack!
Blueberries and peaches together? Why not! Two of my favorite summer fruits coming together to create a memorable coffee cake. This coffee cake is soft, perfectly sweetened, and packed with fresh vibrant flavors from the two fruits. A summer bake that you need to add to your list to make while peaches and blueberries are in season.
If you are looking for more coffee cake recipes, check out my carrot coffee cake and lemon blueberry crumb cake.
Why you will love this easy blueberry and peach coffee cake
Summer flavors: I love the bright summer flavors that this coffee cake gets from the fresh blueberries and peaches. It is the perfect way to take advantage of seasonal fruits.
Beautiful: The colors from the peaches and blueberries on top of this coffee cake really make for a stunning dessert! It is one that will impress for sure but is still easy to make.
Cake for breakfast! This coffee cake makes for the best sweet breakfast! With a cup of coffee, of course!
Does coffee cake have coffee in it?
No, despite the name coffee cake, there typically is no coffee in the recipe. The name comes from that this sweet treat is usually served with coffee. And it truly is a match made in heaven! Plus, who doesn’t want cake for breakfast?!
To peel or not to peel?
The peaches that is! This one is up to you! I always leave the skin on the peaches because it saves time, and I do not mind having them in the coffee cake. The skin is not very noticeable and bakes well into the coffee cake. That said, you can peel the skin off the peaches prior to slicing if you prefer!
What you will need to make this summer coffee cake
All-Purpose Flour: No fancy flours needed! Just a simple all-purpose flour! If you need to make this coffee cake gluten-free, replace the flour with a 1:1 ratio gluten-free flour.
Sugar: A little sugar adds the perfect touch of sweetness to the cake.
Salt: Enhances all the flavors.
Baking Powder & Soda: The leavening agents used to help the cake rise.
Neutral Oil: Keeps the cake moist. Avocado (my personal favorite), canola, or vegetable oil are all great options.
Eggs: Two eggs provide structure.
Milk: A little bit of milk adds to the moisture of this coffee cake.
Greek Yogurt: Another layer of moisture to the cake! You can swap for sour cream.
Vanilla Extract: Adds to the flavor of the cake.
Blueberries: Fresh blueberries are best for this recipe, but you can use frozen blueberries if needed. If going with frozen, do not thaw prior to adding to the cake. And it is best to mix right into the cake batter with the frozen blueberries.
Peaches: You will need about 2 medium fresh peaches. I have not tested the recipe with canned peaches.
Crumb Topping: The crumb topping is made up of all-purpose flour, brown sugar, cinnamon, butter and a pinch of salt.
Tips and tricks
- Be sure not to over mix the batter after combining the dry and wet ingredients together. You will want to stir until just mixed. Overmixing can cause the batter to become dense.
- You can either place the blueberries over the sliced peaches (as I did in the pictures and video), or you can mix it into the batter. The choice is yours! If you mix into the batter, just toss the blueberries a little bit of flour to help prevent them from sinking to the bottom.
- Be careful not to overbake the coffee cake. You will want to remove it from the oven just as the batter has fully set.
- I have found that this coffee cake stores better in the refrigerator due to the moisture content in the peaches. Full cover and store in the fridge for 3-4 days. I like to take out a slice and just warm it for a few seconds in the microwave before enjoying!
If you give this easy blueberry and peach coffee cake a try, let me know your thoughts in the comments!
And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this blueberry and peach coffee cake as much as we do!
Easy Blueberry and Peach Coffee Cake
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 C. Sugar
- 1/2 C. Cooking Oil (such as avocado oil)
- 2 eggs
- 1/3 C. Milk
- 1/2 C. Greek Yogurt
- 1 tsp. Vanilla extract
- 1 C. Blueberries
- 2 peaches (sliced)
Crumb topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tbsp. Cinnamon
- 3 Tbsp. Unsalted Cold butter (cut into small pieces)
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch spring form pan, or 8-inch baking pan. (Square or circle).
- To make the crumb topping, add the flour, brown sugar, cinnamon and pinch of salt into a medium bowl. Stir together. Add the butter and cut into the flour mixture with a pastry cutter or fork until the butter is broken down into small pieces. Place in the refrigerator until ready to add to the coffee cake.
- In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk together.
- In a separate large mixing bowl, add the sugar, eggs, Greek yogurt, milk, oil, and vanilla extract. Whisk together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined. Pour the batter into the spring form pan, and gently level out with a knife or spatula.
- Starting on the outside of the pan, start placing the peach slices over the batter, slightly overlapping each slice. Once the outside of the pan is competed, fill in the center, again making sure to overlap slightly.
- Evenly spread the blueberries over the peaches. Get the crumb topping from the fridge and sprinkle over the blueberries and peaches.
- Bake for 35-40 minutes or until the batter is just set. Let cool slightly and enjoy!
Video
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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