Blueberry Peach Coffee Cake
Indulge in the perfect harmony of flavors with this Blueberry Peach Coffee Cake, a tender and moist delight that combines sweet, juicy peaches and bursts of fresh blueberries. This easy-to-make cake is layered with a buttery cinnamon streusel topping that adds irresistible texture and warmth to every bite. Made with buttermilk for a soft crumb and ready in just over an hour, this fruit-studded coffee cake is ideal for brunch gatherings, afternoon tea, or indulgent morning treats. With its simple preparation and wholesome ingredients, this recipe is destined to become your go-to dessert for summer or anytime you crave fruity goodness. Serve it warm or at room temperature for a treat that pairs perfectly with a cup of coffee or tea.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1.5 cups fresh peaches, peeled and diced
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for streusel topping)
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the blueberries and diced peaches until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
To make the streusel topping, combine the brown sugar, 1/2 cup all-purpose flour, and ground cinnamon in a small bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 552.6 g | 201% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 279.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 538 mg | 41% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
