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.