Can I use frozen peaches and blueberries?

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.

Can I use canned peaches instead of fresh?

You can—just drain them well and pat dry with a paper towel to remove excess liquid.

Can I make this coffee cake ahead of time?

Absolutely. Bake it a day in advance and store covered in the fridge. Warm slices in the microwave before serving.

Do I have to use both peaches and blueberries?

No—this recipe is flexible! You can make it with just peaches, just blueberries, or even swap in other fruits like raspberries or cherries.

Peach and Blueberry Coffee Cake

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

Scale

For the batter:

1 1/2 cups (12 ounces) unsalted butter softened

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups (355 milliliters) buttermilk*

1 teaspoon vanilla

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

For the fruit:

2 cups peaches diced (about 2 large peaches)

2 cups blueberries

1/4 cup brown sugar

1 tablespoon cornstarch

For the crumb topping:

1/2 cup pecans roasted and chopped

1/2 cup flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

pinch of nutmeg

pinch of salt

1/3 cup butter cold

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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 tsp salt, and 1 tsp 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 Tbsp 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