Best 5 Blueberry Peach Coffee Cake Recipes

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Indulge in a delightful culinary experience with our Blueberry Peach Coffee Cake, a harmonious blend of sweet and tangy flavors. This delectable coffee cake features a tender crumb, complemented by a generous filling of juicy blueberries and ripe peaches, creating a burst of fruity goodness in every bite. Topped with a streusel topping that adds a satisfying crunch, this coffee cake is a perfect accompaniment to your morning coffee or a delightful treat for any occasion. Our recipe collection also includes a vegan and gluten-free variation, ensuring everyone can enjoy this delectable delight.

Here are our top 5 tried and tested recipes!

BLUEBERRY AND PEACH COFFEE CAKE



Blueberry and Peach Coffee Cake image

A dense, moist cake loaded with blueberries and peaches, topped with a crunchy streusel.

Provided by Michelle

Categories     Dessert

Time 1h25m

Number Of Ingredients 15

½ cup all-purpose flour
½ cup light brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup unsalted butter (softened, cut into 8 pieces)
1½ cups all-purpose flour
1½ teaspoons baking powder
10 tablespoons unsalted butter (softened)
⅔ cup granulated sugar
½ teaspoon salt
1½ teaspoons vanilla extract
2 eggs (at room temperature)
2 cups fresh blueberries ((10 ounces))
2 cups chopped fresh peaches (about 2 medium peaches, peeled)

Steps:

  • Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.
  • Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.
  • In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.
  • Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.
  • Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).
  • Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

Nutrition Facts : Calories 473 kcal, Carbohydrate 66 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 93 mg, Sodium 173 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving

BLUEBERRY PEACH COFFEECAKE



Blueberry Peach Coffeecake image

This is not my recipe, but after trying it for myself, I knew I had to share it here. Fresh peaches! Fresh blueberries! Coffeecake with streusel! Is there a more divine combination, except maybe adding a cup of your favorite joe alongside? Simply scrumptious.

Provided by Lisa Myrick

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 16

STREUSEL TOPPING
1/2 c all purpose flour
1/2 c light brown sugar, packed
2 Tbsp white sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, softened, cut into small pieces
COFFEECAKE
1-1/2 c all purpose flour
1-1/2 tsp baking powder
10 Tbsp unsalted butter, softened
2/3 c white sugar
1/2 tsp salt
1-1/2 tsp vanilla extract
2 large eggs, room temperature
2 c fresh blueberries
2 c peeled and chopped fresh peaches

Steps:

  • 1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.
  • 2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.
  • 3. In a small bowl, whisk together the flour and baking powder; set aside.
  • 4. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).
  • 5. Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.
  • 6. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.
  • 7. Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).
  • 8. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

from "my kitchen addiction" - http://www.mykitchenaddiction.com/2010/07/blueberry-peach-coffee-cake/

Provided by ellie3763

Categories     Breads

Time 55m

Yield 1 9-inch cake, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups unbleached all purpose flour
3/4 cup cornmeal
1/4 cup sugar (or up to 1/2 c if you want a sweeter cake)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup ricotta cheese
3/4 cup milk
1/4 cup peach, peeled and diced
1 cup blueberries
1 tablespoon raw sugar

Steps:

  • Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
  • Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
  • In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
  • Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
  • Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
  • Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
  • Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.

Nutrition Facts : Calories 155.4, Fat 4.1, SaturatedFat 2.2, Cholesterol 30.2, Sodium 191, Carbohydrate 24.6, Fiber 1.2, Sugar 6.9, Protein 5.4

SKINNY BLUEBERRY-PEACH COFFEE CAKE



Skinny Blueberry-Peach Coffee Cake image

100% less cholesterol • 93% less sat fat than the original recipe. There's no need to get out the mixer for this recipe? A spoon will do just fine; and the use of frozen blueberries and peaches means you can enjoy it any time of the year!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 9

Number Of Ingredients 15

Nonstick cooking spray
1 cup Gold Medal™ all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons finely shredded lemon peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Yoplait® plain fat-free yogurt
2 egg whites
1/4 cup sugar
1/4 cup honey
1/4 cup canola oil
1 cup fresh or Cascadian Farm™ frozen blueberries
1/2 cup chopped fresh peach or Cascadian Farm™ frozen unsweetened peach slices, thawed, drained, and chopped
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
  • In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
  • Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
  • Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 square, Sodium 200 mg, Sugar 17 g, TransFat 0 g

BLUEBERRY PEACH COFFEE CAKE



Blueberry Peach Coffee Cake image

A co-worker brought this to work for our weekly meeting. This is so quick and easy but tastes great!!

Provided by diner524

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box blueberry muffin mix (make sure it is one with real blueberries)
1 (16 ounce) can peaches, sliced
1/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees.
  • Drain peaches and blueberries. Spread fruit on paper towels to drain.
  • Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
  • Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
  • Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
  • Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 335.2, Fat 9.6, SaturatedFat 3.5, Cholesterol 7.6, Sodium 380.5, Carbohydrate 58.6, Fiber 1.5, Sugar 13.5, Protein 4.4

Tips:

  • To ensure your coffee cake has a moist and tender crumb, use a combination of all-purpose flour and cake flour. The cake flour will help create a lighter texture.
  • Don't overmix the batter. Overmixing can result in a tough, dense coffee cake.
  • For a more intense blueberry flavor, use fresh blueberries. If using frozen blueberries, be sure to thaw them completely before adding them to the batter.
  • To prevent the peaches from sinking to the bottom of the coffee cake, toss them in a little bit of flour before adding them to the batter.
  • To create a streusel topping, combine flour, sugar, and butter until the mixture resembles coarse crumbs.
  • For a golden brown crust, brush the top of the coffee cake with melted butter before baking.

Conclusion:

This blueberry peach coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet and juicy blueberries and peaches, and crunchy streusel topping, this coffee cake is sure to be a hit with everyone who tries it. So next time you are looking for a special breakfast or brunch recipe, give this blueberry peach coffee cake a try. You won't be disappointed!

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