This blueberry peach coffee cake means serious business—soft, juicy, and just sweet enough to make you question your life choices. Peaches bring sun-kissed goodness while blueberries add a tart twist. Together? Pure breakfast rebellion. Forget store-bought mediocrity; this cake’s a flavor explosion of fruity indulgence. It’s soft, buttery, and dangerously delicious. Expect brunch guests to worship you—or at least demand seconds. Ready to bake your way to legend status? Let’s get peachy.
Blueberry Peach Coffee Cake
A moist, fruity coffee cake loaded with fresh peaches and blueberries, perfect for any time you need a sweet escape.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh peaches diced
- 1 cup fresh blueberries
Optional Crumb Topping:
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup butter melted
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream and vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Gently fold in peaches and blueberries.
- Pour batter into the cake pan and smooth the top.
- For the topping, combine flour, brown sugar, melted butter, and cinnamon. Sprinkle over the batter.
- Bake for 50 minutes or until a toothpick comes out clean. Cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 10%
- Calcium: 8%
- Iron: 6%
- Vitamin A: 9%
- Potassium: 5%
Additional Notes/Tips
- Use ripe peaches for maximum sweetness.
- Add a pinch of nutmeg for depth.
- Serve warm with a dollop of whipped cream.
