Blueberry Peach Coffee Cake.
Blueberry peach coffee cake is perfect for summer! Like a giant blueberry muffin studded with peaches, topped with crumb and vanilla icing. Ideal for breakfast, dessert or an afternoon snack.
Give me any excuse to have cake for breakfast!
Coffee cake is a dream, because it’s really just dessert for breakfast. I mean, who doesn’t want a fluffy cake topped with streusel and icing first thing in the morning with a mug of piping hot coffee?
Set it all out on a patio while looking at the water in the cool morning air and summer is MADE.
Gotta make that happen. ASAP.
This super summery coffee cake is lovely because it’s loaded with summer fruit. You can make it the night before and serve it the next morning for guests, or yourself, or your family – or even take it somewhere. It can also be real dessert, of course. Or an afternoon snack with coffee or tea!
I LOVE the blueberry peach combo. There is something about it that is just so summery, so delicious and also, so pretty!
In The Pretty Dish, I have a blueberry peach cobbler bar recipe that is just wonderful. One of my favorite things. The blueberries burst and get so juicy and the peaches taste like cobbler. So darn good.
This coffee cake is like that! Like a giant blueberry muffin studded with precious little peach chunks.
Summer in a cake!
The cake is topped with my favorite crumb topping that I’ve used on coffee cakes in the past and that I use on all my muffins. Then, a classic icing over top for that extra sweetness that no one needs, but it completes the coffee cake!
I adore how fluffy and warming this cake is.
In a season where we are used to enjoying mostly ice cream or shakes or frosty treats, a cake like this is a welcome little change – comforting and perfect.
Just look at that crumb!
Tender cake, crunchy crumb topping, bursting berries and melting peaches, all topped with vanilla glaze. Give me a big slice!
Blueberry Peach Coffee Cake
Blueberry Peach Coffee Cake
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 1 cup chopped peaches
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- pinch cinnamon
- pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 heaping cup of powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 2 1/2 tablespoons milk
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray (the kind that has flour in it).
- In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
- In the bowl of your electric mixer, beat the butter and sugar together until fluffy and combined, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract.
- Beat in half of the dry ingredients, then beat in the milk. Beat in the remaining dry ingredients, scraping the sides and bottom of the bowl as needed, until just combined. Use a spatula to stir in the peaches and the blueberries.
- Pour the batter into the spring form pan. Make the streusel mixture and sprinkle it all over the top of the batter.
- Bake the cake for 45 to 50 minutes, or until a tested inserted into the center comes out clean. Let the cake cool for 15 to 20 minutes, then remove the sides of the springform pan. Drizzle on the icing. Let it cool completely before serving.
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like sludge or sand. This is what you want! Sprinkle the crumb on top of the cake before baking.
- Whisk together the ingredients until smooth and combined. If the mixture is too thick, whisk in more milk 1 teaspoon at a time. If it’s too thin, add more powdered sugar a few tablespoons at a time.