Blueberry Peach Coffee Cake: A Delicious & Easy Recipe

Blueberry Peach Coffee Cake: just the name conjures images of lazy Sunday mornings, doesn’t it? Imagine waking up to the aroma of warm, buttery cake, bursting with juicy blueberries and sweet, ripe peaches. This isn’t just any cake; it’s a slice of pure comfort and joy, perfect for sharing with loved ones or savoring all by yourself (we won’t judge!).

Coffee cake, in its essence, is a celebration of simple pleasures. While its exact origins are debated, similar baked goods have been enjoyed across Europe for centuries, often served alongside a steaming cup of coffee or tea. The addition of fruit, like the blueberries and peaches in our recipe, elevates it to something truly special.

What makes this Blueberry Peach Coffee Cake so irresistible? It’s the perfect balance of textures: a tender, moist crumb, pockets of sweet, jammy fruit, and a delightful, slightly crunchy streusel topping. The combination of blueberries and peaches is a classic for a reason – their flavors complement each other beautifully, creating a symphony of sweetness and tartness that dances on your tongue. Plus, it’s incredibly easy to make! This recipe requires minimal effort and yields maximum deliciousness, making it the ideal treat for both seasoned bakers and kitchen novices alike. Get ready to experience the magic of a truly exceptional coffee cake!

this Recipe

Ingredients:

• For the Crumb Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• For the Coffee Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries
• 1 large peach, peeled and diced

Preparing the Crumb Topping:

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Make sure everything is evenly distributed for the best flavor in every bite.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly so the butter stays cold. If the butter gets too warm, the crumb topping will be greasy instead of crumbly.
3. Once the mixture resembles coarse crumbs, set it aside in the refrigerator while you prepare the coffee cake batter. Keeping it cold will help maintain that perfect crumbly texture.

Making the Coffee Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. I like to use a baking spray with flour already in it for extra insurance against sticking. You can also line the bottom of the pan with parchment paper, leaving an overhang for easy removal after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter, resulting in a light and fluffy coffee cake.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The creaming process is crucial for creating a tender crumb.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract adds a lovely warmth and depth of flavor to the coffee cake.
5. In a separate bowl, whisk the sour cream until smooth. This will help incorporate it easier into the batter.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough coffee cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture. Mix until the flour streaks disappear.
7. Gently fold in the blueberries and diced peaches. Be careful not to crush the blueberries, as this can turn the batter blue. The peaches should be evenly distributed throughout the batter.

Assembling and Baking the Coffee Cake:

1. Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top of the batter.
2. Remove the crumb topping from the refrigerator and sprinkle it evenly over the batter. Make sure to cover the entire surface of the batter with the crumb topping.
3. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 45 minutes. If the top of the coffee cake is browning too quickly, you can tent it with aluminum foil.
4. Let the coffee cake cool in the pan for 10-15 minutes before cutting and serving. This allows the coffee cake to set up slightly, making it easier to cut. If you lined the pan with parchment paper, you can lift the coffee cake out of the pan and transfer it to a wire rack to cool completely.

Tips for Success:

• Use Cold Butter for the Crumb Topping: This is essential for creating a crumbly texture. If the butter is too warm, the topping will be greasy.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough coffee cake. Mix until just combined.
• Use Fresh Blueberries and Peaches: Fresh fruit will provide the best flavor and texture. If you only have frozen blueberries, do not thaw them before adding them to the batter.
• Adjust Baking Time as Needed: Baking times can vary depending on your oven. Start checking for doneness around 45 minutes.
• Let the Coffee Cake Cool Before Cutting: This allows the coffee cake to set up slightly, making it easier to cut.

Variations:

• Add Nuts: Add 1/2 cup of chopped pecans or walnuts to the crumb topping for extra flavor and texture.
• Use Different Fruit: Substitute the blueberries and peaches with other fruits, such as raspberries, strawberries, or apples.
• Add Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a bright and citrusy flavor.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make this coffee cake gluten-free.
• Add a Glaze: Drizzle a simple powdered sugar glaze over the cooled coffee cake for extra sweetness. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.

Serving Suggestions:

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Enjoy with a cup of coffee or tea.
• This coffee cake is perfect for brunch, breakfast, or dessert.
• Store leftover coffee cake in an airtight container at room temperature for up to 3 days.

Why This Recipe Works:

This Blueberry Peach Coffee Cake recipe is a winner because it combines the best of both worlds: a tender and moist coffee cake base with a sweet and crumbly topping. The blueberries and peaches add a burst of fresh fruit flavor, while the cinnamon and nutmeg in the crumb topping provide a warm and comforting aroma. The sour cream in the batter adds moisture and tanginess, resulting in a coffee cake that is both delicious and satisfying. The combination of baking powder and baking soda ensures a light and fluffy texture. The recipe is also easy to follow and can be customized to your liking with different fruits, nuts, or spices. Whether you’re serving it for brunch, breakfast, or dessert, this Blueberry Peach Coffee Cake is sure to be a crowd-pleaser.

Troubleshooting:

• Coffee Cake is Dry: Make sure you are not overbaking the coffee cake. Also, ensure you are using the correct amount of sour cream, as this adds moisture.
• Crumb Topping is Greasy: The butter in the crumb topping was likely too warm. Make sure to use cold butter and work quickly.
• Coffee Cake is Not Rising: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter.
• Fruit is Sinking to the Bottom: Toss the blueberries and peaches with a tablespoon of flour before adding them to the batter. This will help prevent them from sinking.

Nutritional Information (approximate, per serving):

Calories: 350
Fat: 18g
Saturated Fat: 11g
Cholesterol: 80mg
Sodium: 250mg
Carbohydrates: 45g
Sugar: 25g
Protein: 4g

Conclusion:

This Blueberry Peach Coffee Cake isn’t just a recipe; it’s an invitation to create a moment of pure joy. The combination of juicy blueberries, sweet peaches, and the comforting crumb topping creates a symphony of flavors and textures that will have everyone reaching for seconds. It’s the kind of cake that makes a house feel like a home, and a simple gathering feel like a celebration. I truly believe this is a must-try recipe for anyone who loves baking, or simply enjoys a delicious treat.

Why is this coffee cake a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste that’s far greater than the sum of its parts. The moist cake, bursting with fruit, is perfectly balanced by the buttery, crunchy crumb topping. It’s a crowd-pleaser that’s equally at home on a casual weekend brunch table or a more formal afternoon tea. Plus, the aroma that fills your kitchen while it bakes is simply divine!

But the best part? It’s incredibly versatile!

Serving Suggestions & Variations:

* Warm with a dollop of whipped cream or vanilla ice cream: This is my personal favorite! The warmth of the cake melts the ice cream just slightly, creating a decadent and irresistible dessert.
* With a dusting of powdered sugar: For a simple yet elegant presentation, dust the cooled cake with powdered sugar just before serving.
* As a breakfast treat with a cup of coffee: Of course! It’s a coffee cake, after all. The perfect way to start your day.
* Add a lemon glaze: For a tangy twist, whisk together powdered sugar, lemon juice, and a touch of lemon zest to create a simple glaze. Drizzle it over the cooled cake.
* Substitute other fruits: While blueberries and peaches are a classic combination, feel free to experiment with other fruits like raspberries, blackberries, nectarines, or even plums. Just be sure to adjust the amount of sugar as needed, depending on the sweetness of the fruit.
* Add nuts to the crumb topping: Chopped pecans, walnuts, or almonds would add a delightful crunch to the crumb topping.
* Make it gluten-free: Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
* Individual Muffins: Pour the batter into muffin tins for individual servings. Reduce the baking time accordingly.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s meant to be shared, enjoyed, and adapted to your own personal tastes. So, go ahead, preheat your oven, gather your ingredients, and get ready to bake up a batch of this incredible Blueberry Peach Coffee Cake.

I can’t wait to hear about your baking adventures! Please, try this recipe and share your experience in the comments below. Let me know what variations you tried, what you loved about it, and any tips or tricks you discovered along the way. Happy baking!