This tender coffee cake is filled with sweet juicy peaches and blueberries and has a crunchy streusel topping. Perfect for breakfast or brunch, it's light and easy to make and will quickly become a summer staple in your home.
There were the most beautiful peaches at the market recently. To me, there's nothing better than biting into a soft, fresh peach during the summertime. It's so tender, the juice practically runs down your arm. Peaches are definitely one of my favorite fruits, and one I can't seem to get enough of.
I've made many dishes with peaches over the years, but this Blueberry Peach Coffee Cake is definitely one of the best, if not THE best. A rich buttery coffee cake topped with fresh peach slices and blueberries, followed by the most delicious streusel topping. It's the perfect thing to go with a hot cup of coffee, either for breakfast or an afternoon treat.
This week our Sunday Supper tastemakers are sharing dishes made with this amazing summer fruit. From appetizers to beverages, main dishes and desserts, there's something for everyone. Be sure to check out the entire list at the bottom of this post!
Blueberry Peach Coffee Cake
Author: Sarah Bates | The Chef Next Door
Serves 12
Print this recipe
Ingredients:
Streusel topping:
1 sitck unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 large fresh peaches, peeled and sliced
1 cup fresh blueberries
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray and set aside.
Prepare the streusel topping. Add all of the ingredients to a medium bowl and using your fingers, combine them until it forms crumb, almost like wet sand. Set aside.
In the bowl of a stand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Combine the flour, baking powder, and salt and add to the butter mixture alternately with the milk. Beat until just combined.
Pour the batter into the prepared pan and top with the sliced peaches and blueberries. Drop the streusel topping over the fruit. Bake the coffee cake for about 1 hour and 15 minutes, or until center of cake is set. Cool completely on a wire rack before releasing from the pan. Place on a plate or cake stand, slice and serve.
Bon Appétit!
#SundaySupper Peach Recipes:
Starters:
Bourbon & Peach Porkbelly Bites by Girl Abroad
Cherry-Peach Bruschetta by Dessert Geek
Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
How to Make Peach Gazpacho with Cucumber by Asian in America
Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
Breakfasts:
Peach Pancakes with Peach Maple Syrup by Magnolia Days
Peaches and Cream Crepes by A Mind Full Mom
Peaches and Cream Smoothie Bowl by Family Foodie
Beverages:
Brandy Peach Lemonade by Nosh My Way
Citrus Peach Sangria by Sunday Supper Movement
Dairy-Free Strawberry Peach Smoothie by Cooking Chat
Frozen Peach Margarita by Angels Home Sweet Homestead
Peach and Blueberry Wine Slushies by Cooking with Carlee
Peach Ginger Bellini by kimchi MOM
Peach Whiskey Smash by Gluten Free Crumbley
Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
Condiments:
Ginger Peach Freezer Jam by Peaceful Cooking
Sides & Salads:
Fresh Peach Cucumber Salad by Food Lust People Love
Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
Peach, Tomato and Mint Salad by Our Good Life
Main Dishes:
Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
Easy Peach & Basil Flatbread by My Life Cookbook
Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
Peach Glazed Pork Chops and Stuffing by Life Tastes Good
Pork Tacos with Grilled Peach Salsa by Baking Sense
Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla
Desserts:
Any Fruit Custard Pie by Wholistic Woman
Biscuit Topped Peach Cobbler by Palatable Pastime
Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
Blueberry Peach Coffee Cake by The Chef Next Door
Easy Peach Cobbler Minis by April Golightly
Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
Gluten Free Peach Apricot Crisp by Desserts Required
Grilled Peach Melba by Hardly A Goddess
Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
No-Churn Peach Pie Ice Cream by The Redhead Baker
Peaches and Cream Cobbler Popsicles by Crazed Mom
Peaches and Cream Pie by Cooking on the Ranch
Peach and Pistachio Tart by Caroline’s Cooking
Peach Sherbet by Cindy’s Recipes and Writings
Peach Honey Pecan Galette by The Bitter Side of Sweet
Peach Willy by Monica’s Table
Roasted Peach and Lime Sorbet by Brunch-n-Bites
Rustic Peaches & Cream by Cosmopolitan Cornbread
Simple Peach Cobbler by Where Latin Meets Lagniappe
Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
Streusel-Topped Peach Tart by That Skinny Chick Can Bake
Summer Fruit Pie by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.