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.
Did you make this recipe?
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32 Comments on “Blueberry Peach Coffee Cake.”
This looks amazing! If I wanted to split this into smaller 4″ pans, would I need 3 or 4 pans?
i can’t say for sure because i didn’t test it that way, but i would think only 2 pans, maaaayb 3? i don’t think you’d need 4!
Can you use frozen blueberries.
yes they should work fine!
Looks so good! I never buy the spray oil with the flour in it. Do you think I could use the regular spray oil & flour the pan then?
yes that should work!
A delicious coffee cake using summer blueberries and peaches that is both moist and crumbly! The right amount of sweetness makes this cake perfect for dessert or a breakfast treat.
If I ever need to impress the mother-in-law, I whip out one of your recipes. This one was a huge success. Note to all husbands: your MIL would love if you found Jessica’s website.
Looks delicious! Did you peel the peaches?
This looks amazing. Do you think you could substitute raspberries for the blueberries?
absolutely, that would be delicious!
Do you have to use fresh peaches or will frozen ones OK?
frozen will work!
This looks delicious.
Can I make with frozen peaches or do they have to be fresh? Most recipes you can switch to frozen & there is no problem….
yes frozen peaches should work! i tend to use them interchangeably too.
Hello from Greece and thank you for the recipe. The cake is in oven now… should I refrigerate the cake since the icing contains milk? The temperature is pretty high here.
i do not refrigerate it! it should be okay since it’s just a small amount of icing!
Can you use a ceramic dish? Would it affect the cooking time?
i haven’t tried it in a ceramic dish but i think you can. i would check it after 40 minutes with a tester and go from there!
Very good moist cake. I think next time I’ll add some peaches
Oh my goodness what a treat!!! So glad I made this. Great flavor and texture and not too dry like some coffee cakes. Mine took closer to an hour but it is well worth the wait. Wish my icing looked as pretty, I didn’t have heavy cream and just used milk, so a lot thinner- definitely use the cream! Will be making this lots in the future.
The peach/blueberry combo was amazing, and the crumble and glaze added just the right amount of sweet. Used frozen blueberries with no problem. Planned on leftovers for the next morning, but my guests devoured the entire cake in one sitting :-)
Can you use canola oil and then flour instead of cooking spray?
This was so good!!
Do you think chopped apples would work well for a fall feel – 2 cups chopped ? Maybe?
Made the recipe a month or so ago as is and it was beyond delicious 🤤
Deliciously insane! It’s my family’s new favorite!
Delicous and easy to make coffee cake for morning, daytime, evening; just anytime. Like that it’s not too sweet. I skipped the icing, but not saying you have too. I also upped the peaches a little, using 2 which came to a heaping cup. Left the skins on. I also used 1/2 tsp. Cinnamon in both cake and topping and added 1/2 tsp of cardamom to the batter. This is a keeper and so DELICIOUS!
Wow – this is amazing. Mine resulting in a light cake consistency which I loved. Not heavy or dense like a lot of breakfast treats. I used a 9 inch cake pan instead of springform but did butter/flour. Didn’t have any trouble getting it out. Also I substituted non-fat Greek yogurt for half the butter – wonderful, didn’t lose any flavor. Finally since I had buttermilk in the frig I used it instead of milk. With both of those I am guessing I got a bit more tang but I couldn’t tell. I did switch the blueberry/peach ratio to 1 cup/2 cups. I think next time I will sub half the flour for oats on the crumble but thought of it too late.
I made this recipe for my family and it was incredible! The flavor was spot on but the smell of it as it baked was heaven!