Blueberry peach coffee cake is the perfect summer treat—think of a giant blueberry muffin studded with juicy peaches, finished with a crunchy crumb topping and a vanilla glaze. It’s wonderful for breakfast, dessert, or an afternoon snack.
Honestly, cake for breakfast is one of life’s best ideas.
Coffee cake is basically dessert that’s allowed at the breakfast table: a tender, fluffy cake crowned with streusel and a drizzle of icing, paired perfectly with a mug of hot coffee. Serve it on the patio on a cool summer morning and that morning is instantly elevated.
Make this happen—ASAP.
This cake shines because it’s full of fresh summer fruit. It keeps well overnight, so you can bake it the evening before and serve it the next morning for guests, for your family, or just for yourself. It’s equally lovely as dessert or alongside an afternoon cup of tea.
The blueberry-and-peach combination is a summer classic: bright, sweet, and beautiful on the plate. The blueberries burst and the peaches soften as the cake bakes, creating juicy pockets of fruit throughout.
This coffee cake is essentially a large blueberry muffin loaded with peach chunks—pure summer in cake form.
Summer in a cake!
The cake is finished with a favorite crumb topping that adds a satisfying crunch, and a simple vanilla icing for a touch of extra sweetness. The contrast of tender crumb, crunchy streusel, juicy fruit and silky glaze makes every bite special.
I love how comforting and slightly nostalgic this cake feels—especially enjoyable as a cozy alternative to the season’s cold treats like ice cream and shakes.
Just look at that crumb!
Tender cake, crunchy topping, bursting blueberries and melting peaches, all finished with a drizzle of vanilla glaze. Slice generous pieces and enjoy.
Blueberry Peach Coffee Cake
Blueberry Peach Coffee Cake
6 to 8 people
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 1 cup chopped peaches
Crumb topping
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- Pinch cinnamon
- Pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
Vanilla icing
- Heaping 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 2 1/2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray that contains flour.
- In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
- In the bowl of a mixer, beat the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, then beat in the vanilla.
- Beat in half of the dry ingredients, then the milk. Add the remaining dry ingredients and mix just until combined, scraping the bowl as needed. Fold in the peaches and blueberries with a spatula.
- Pour the batter into the prepared pan. Make the crumb topping and sprinkle it evenly over the batter.
- Bake 45 to 50 minutes, or until a tester inserted into the center comes out clean. Cool 15 to 20 minutes, remove the springform sides, then drizzle with icing. Let cool completely before serving.
Crumb topping
- Whisk together the brown sugar, sugar, cinnamon, salt and melted butter until the sugar begins to dissolve. Stir in the flour with a wooden spoon until the mixture is crumb-like and dry. Sprinkle over the cake before baking.
Vanilla icing
- Whisk the powdered sugar, vanilla, heavy cream and milk until smooth. Adjust thickness with more milk (1 teaspoon at a time) if too thick, or more powdered sugar a tablespoon at a time if too thin. Drizzle over the cooled cake.
Notes
Craving this? Same here.