Peach-Blueberry Coffee Cake with Streusel Topping is bursting with flavor from the fresh peaches and blueberries, and the brown sugar pecan streusel topping. It is finished with a light drizzle of powdered sugar glaze!
Peach-Blueberry Coffee Cake Ingredients For:
The Cake
- All-Purpose flour is the main base ingredient for the cake. Spoon the flour into a measuring cup for a lighter cake. Sifting isn’t necessary.
- Granulated sugar to add sweetness and to lock in moisture.
- Butter for unmatched flavor and a light and tender cake.
- Eggs for nutritional value and structure.
- Baking powder as a leavener.
- Salt for flavor.
- Milk for moisture and flavor.
The Fruit & Streusel
- Fresh peaches. Nothing is better than peaches from the farmers market or wherever they can be found.
- Fresh blueberries go so well with peaches.
- Pecans for crunch and added flavor.
- Flour for structure.
- Granulated and light brown sugar for balance and sweetness.
- Butter for that lovely flavor and to hold it all together.
- Salt and seasonings. The cinnamon and nutmeg are optional but, I love the flavor that they add!
The Drizzle
- Powdered sugar and water for the drizzle. Which is mostly to dress the cake up. It is more like an accessorie 🙂
Peach-Blueberry Coffee Cake with Streusel Topping
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes45
minutesCoffee cake is a little fancier with fresh fruit and a streusel topping. Perfect for the weekend!
Ingredients
- Coffee Cake
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
1 teaspoon vanilla extract2-3 large fresh peaches, chopped
1 cup fresh blueberries
- Streusel Topping
1 cup pecans, chopped
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup powdered sugar
1 tablespoon water
Directions
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9 x 9 inch baking pan.
- Prepare the Streusel Topping by stirring everything together with the melted butter and set aside.
- In a large mixing bowl, blend the butter and sugar until creamy and light.
- Add the eggs and blend after each one.
- Stir the dry ingredients together and add to the butter mixture. Add in the milk and vanilla extract and blend until smooth.
- Pour into the prepared baking pan. Spread the peaches and blueberries over the cake batter.
- Sprinkle the Streusel over the top of the cake evenly.
- Bake for 45 minutes to 1 hour or until a wooden pick comes out clean.
- Whisk together the powdered sugar and water and drizzle over the cooled cake.
- Serves approximately 12.
Follow along on Pinterest!
One more breakfast recipe: Mini Baked Apple Cider Donuts