This Peach and Blueberry Coffee Cake blends the fresh flavors of summer fruit with the cozy warmth of fall spices, all tucked into a tender, delicate crumb. Light yet full of flavor, it's infused with sweet peaches and tangy blueberries-perfect alongside a cup of coffee, at a brunch gathering, or as a restful afternoon treat.
Why I Love This
- Delicately Sweet: This peach and blueberry coffee cake is light and tender, with just the right touch of sweetness to let the fresh fruit shine. Delicately flavored yet satisfying, it's the perfect companion to your morning cup of coffee.
- Crumble Perfection: Adding a touch of roasted pecans to the topping brings a touch of earthy flavor that grounds the cake and adds an irresistible crunch that contrasts the tender fruits.
- Seasonal Perfection: While fresh fruit is always best, frozen fruit works beautifully too, making this the perfect cake any time of year. The vibrant fruits sing of the summer while the cozy spices make you want to snuggle up to fall. It's the perfect treat, all year long.
If you're loving the peach and blueberry combination try my Skillet Blueberry Peach Cobbler or change up the fruit and try my Plum Upside Down Cake.
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Ingredients
- Peaches - fresh peaches are ideal but frozen or canned peaches can be used as well. See notes for adjustments.
- Blueberries - wild blueberries are always the best in flavor but any will do. Again, fresh or frozen work.
- Butter - I prefer unsalted butter so it does not affect the flavor profile of the dessert.
- Sugar - granulated sugar is used in the cake while light brown sugar is used for the fruit and in the topping.
- Eggs - a binding agent as well as aiding in the rise of the cake.
- Buttermilk - you can also use sour cream or plain Greek yogurt.
- Vanilla - adds a light and delicate flavor to the cake.
- Flour - all purpose flour is perfect for this peach and blueberry coffee cake. It is used in both the batter and the topping.
- Cinnamon and nutmeg - brings the warmth and cozy feelings associated with coffee cake and allows the sweet fruits to really shine.
- Baking powder and soda - rising agents to create the light and delicate crumb we love.
- Salt - a necessary addition for flavor.
- Cornstarch - is sprinkled on the fruit to help keep the juices from weighing the cake down.
- Pecans - bring a wonderful crunch and earthy flavor that contrasts the sweet and tender fruits taking this coffee cake to the next level.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to broil. Spread chopped pecans on a parchment-lined baking sheet and broil for 2-3 minutes, watching closely so they don't burn. They should be lightly browned and fragrant. Set aside to cool.
Step 2: In a stand mixer, cream softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then mix in buttermilk and vanilla until just combined.
Step 3: In a small bowl, whisk together 3 cups flour, baking powder, baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. With mixer on low, add dry ingredients to the wet, scraping the bowl as needed. Mix until just combined.
Step 4: In a small bowl, combine chopped pecans, ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon salt, and a pinch of nutmeg. Cut in cold butter with your fingers until crumbly.
Step 5: In another bowl, toss diced peaches with 1 tablespoon cornstarch* and ¼ cup brown sugar. If using fresh blueberries, fold them in now. If using frozen blueberries: layer them between the batter (⅓ batter → 1 cup blueberries → ⅓ batter → 1 cup blueberries → top with remaining batter).
Step 6: Grease a 9x13 baking dish. Pour in batter (with fruit folded or layered, depending on fresh/frozen). Sprinkle evenly with crumble topping. Bake at 325°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let cake cool 15-20 minutes before slicing. Enjoy!
Hint: If using frozen peaches, add them straight to the recipe-don't thaw. For canned peaches, drain well and blot with paper towels to remove excess liquid. In both cases, mix in an extra tablespoon of cornstarch with the fruit. For blueberries, layering frozen ones into the batter (as directed) prevents the whole cake from turning purple. If you fold them in with the peaches, it works too-just expect a blue-tinted batter.
Substitutions
- Dairy - for a dairy free option use your favorite butter replacement, preferably unsalted. You can also create dairy free buttermilk using soy or another alternative - simply add a teaspoon of vinegar and let it stand for 5 minutes before adding to the batter.
- Gluten Free - use a gluten free 1 to 1 baking flour like Bob's Red Mill.
- Nut Free - if pecans or nuts are an issue you can simply substitute them for oats instead. It will still have great texture and flavor.
Variations
- Peaches Peaches! - just love peaches or don't have any blueberries? Not a problem, add an addition ½ cup of peaches to make this a peach lovers heaven. For a tangier version try swapping the blueberries for raspberries!
- Warm it up! - if you're loving the fall flavors you can always be a little more bold with your spices. Double the cinnamon and nutmeg in the crumble topping and to really warm it up add a ¼ teaspoon of cloves.
- Layered Fruit - If you'd like one strong layer of fruit in your cake, place it at the bottom. (Adding fruit on top just makes it sink and compress the cake.) To do this, spread about ¼ of the batter in your greased pan, layer the fruit evenly over it, then pour the remaining batter on top.
For another delicious fruit dessert try my Strawberry Rhubarb Crisp (gluten free) or my Rhubarb Peach Crisp. Once again both are fresh or frozen fruit friendly!
Equipment
You can use a stand mixer or a hand held mixer for this recipe. I don't have a brand that I recommend as they all have their specialty.
I recommend baking this Peach and Blueberry Coffee Cake in a cast iron or glass dish, as both provide more even heat. A cast iron 9x13 adds incredible flavor and beautifully caramelizes the fruit juices. If you use a metal pan, keep a close eye on it-the edges tend to cook faster than the center, and it may finish baking a bit sooner.
Storage
The first few days: Because of the fresh fruit in this Peach and Blueberry Coffee Cake, it's best to store it covered in the fridge if you won't be eating it within the first day.
Freezing: Once fully cooled, wrap slices tightly in plastic wrap and freeze in an airtight container or freezer bag for up to 3 months.
To thaw your coffee cake, simply transfer it from the freezer to the refrigerator and let it thaw overnight. This helps preserve the texture and prevents it from becoming soggy. If you need it more quickly, you can leave individual slices at room temperature for 1-2 hours. Microwaving from frozen isn't recommended.
Reheating: The easiest way to reheat this coffee cake is by warming individual slices in the microwave for 30-60 seconds-just a little heat is all it needs.
Top Tip
Take this dessert to the next level with your choice of toppings. For a classic touch, drizzle heavy cream over each slice just before serving. For extra sweetness, pair it with maple or vanilla ice cream. Or keep it simple yet elegant with a dollop of whipped cream for added creaminess and indulgence.
FAQ
es! Frozen fruit works well. Don't thaw the peaches before baking, and if using frozen blueberries, layer them into the batter to avoid turning it purple.
You can-just drain them well and pat dry with a paper towel to remove excess liquid.
Absolutely. Bake it a day in advance and store covered in the fridge. Warm slices in the microwave before serving.
No-this recipe is flexible! You can make it with just peaches, just blueberries, or even swap in other fruits like raspberries or cherries.
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Peach and Blueberry Coffee Cake
- Total Time: 1 hour 10 minutes - 1 hour 20 minutes
- Yield: 1 (9x13) Cake 1x
Description
This Peach and Blueberry Coffee Cake blends the fresh flavors of summer fruit with the cozy warmth of fall spices, all tucked into a tender, delicate crumb. Light yet full of flavor, it's infused with sweet peaches and tangy blueberries-perfect alongside a cup of coffee, at a brunch gathering, or as a restful afternoon treat.
Ingredients
For the batter:
1 ½ cups (12 ounces) unsalted butter softened
1 ½ cups granulated sugar
2 eggs
1 ½ cups (355 milliliters) buttermilk*
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
For the fruit:
2 cups peaches diced (about 2 large peaches)
2 cups blueberries
¼ cup brown sugar
1 tablespoon cornstarch
For the crumb topping:
½ cup pecans roasted and chopped
½ cup flour
⅓ cup brown sugar
½ teaspoon cinnamon
pinch of nutmeg
pinch of salt
⅓ cup butter cold
Instructions
- Preheat the oven to broil. Spread chopped pecans on a parchment-lined baking sheet and broil for 2-3 minutes, watching closely so they don't burn. They should be lightly browned and fragrant. Set aside to cool.
- In a stand mixer, cream softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then mix in buttermilk and vanilla until just combined.
- In a small bowl, whisk together 3 cups flour, baking powder, baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. With mixer on low, add dry ingredients to the wet, scraping the bowl as needed. Mix until just combined.
- In a small bowl, combine the roasted chopped pecans with the dry ingredients for the crumb topping. Cut in cold butter with your fingers until crumbly.
- In another bowl, toss diced peaches with 1 tablespoon cornstarch* and ¼ cup brown sugar. If using fresh blueberries, fold them in now. If using frozen blueberries: layer them between the batter (⅓ batter → 1 cup blueberries → ⅓ batter → 1 cup blueberries → top with remaining batter).
- Grease a 9x13 baking dish. Pour in batter (with fruit folded or layered, depending on fresh/frozen). Sprinkle evenly with crumble topping. Bake at 325°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.*
- Let cake cool 15-20 minutes before slicing. Enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Buttermilk - you can make your own buttermilk by adding a teaspoon of vinegar to your cream, milk or dairy free alternative. Let it stand 5 minutes before adding to the batter.
5. If using frozen fruit, add an extra tablespoon cornstarch.
6. Er on the side of a longer bake as the fruit adds a lot of moisture to the cake. Don't be surprised if it takes a little longer than 60 minutes.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice Wallace says
This is such a great spin on a classic and timeless dessert. Not too sweet while being infused with new and delightful flavors to make this coffee cake fresh like summer! Fresh or frozen fruit can be used, so it's the perfect recipe all year long!