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blueberry peach coffeecake

(1 rating)
Heavenlybliss avatar
Recipe by
Lisa Myrick
@Heavenlybliss
Wilmington, NC

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.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For blueberry peach coffeecake

  • 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 lg
    eggs, room temperature
  • 2 c
    fresh blueberries
  • 2 c
    peeled and chopped fresh peaches

How To Make blueberry peach coffeecake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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