Blueberry Peach Streusel Cake
Bursting with the vibrant flavors of fresh blueberries and juicy peaches, this Blueberry Peach Streusel Cake is a delightful dessert that’s perfect for any occasion. Featuring a tender, buttery cake base infused with vanilla and topped with a golden, cinnamon-scented streusel, every slice delivers an irresistible blend of fruity sweetness and warming spice. The combination of fresh fruit nestled into the batter ensures a moist crumb, while the crispy streusel topping adds an indulgent crunch. Easy to make with simple ingredients, this cake bakes to perfection in just 40 minutes, making it ideal for breakfast, brunch, or a show-stopping dessert. Whether served warm with a dollop of whipped cream or enjoyed on its own, this fruity streusel cake is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 piece large egg
- 1 cup fresh blueberries
- 2 cups fresh peaches, peeled and sliced
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter (melted)
- 0.5 cup all-purpose flour (for streusel)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a large mixing bowl, whisk together the 2.5 cups of all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.
Cut in the 0.5 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, mix together the milk, vanilla extract, and egg until combined.
Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries and sliced peaches to the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
In a small bowl, prepare the streusel topping by combining the 0.5 cup of light brown sugar, ground cinnamon, 0.25 cup of melted butter, and 0.5 cup of all-purpose flour. Mix with a fork until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Enjoy your delicious Blueberry Peach Streusel Cake!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 643.8 g | 234% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 351.8 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 461 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1610 mg | 34% | |
*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.
