Peach and blueberry Coffee Cake is an irresistible dessert that you’ll make over and over. A dense and moist fruit filled cake that’s great for brunch or dessert with a rich flavor that’s not too sweet. Great with fresh or frozen fruit.
I haven’t been making many desserts lately, all I really crave in the summer is fruit. With both girls home for a couple of weeks, I thought I would try this easy coffee cake recipe out on them. Peach and Blueberry Coffee Cake is full of fresh fruit and isn’t too sweet. Well, it was so good, that I have to admit, I had three slices after dinner. I sliced the rest and froze it to keep from eating the whole thing.
Everyone loved this, even Taylor who isn’t a big fan of cake and they were pretty disappointed when I told them I had frozen half of it to give to a friend. It was unbelievably easy and comes out of the pan perfectly every time I’ve made it. I just love when a recipe turns out so good without any tweaking needed.
While most coffee cakes have a streusel topping, I think of coffee cakes as cakes that are not overly sweet and don’t need frosting. Of course it needs to taste good with coffee or in my case tea. This meets all my criteria for a delicious cake that you could bring to a breakfast meeting or serve after dinner.
The fresh peaches and blueberries that I found at our favorite fruit stand probably helped, but it’s still wonderful with frozen fruit. Most cakes with greek yogurt or sour cream are super moist and this was no exception. My favorite greek yogurt is Siggi’s.
The combination of moist cake and fruit were the perfect summer dessert but since it’s not too sweet it would be great for a brunch or breakfast meeting. There is a cup of sugar in the cake but given the size, that’s not too bad. It’s not overly sweet and what you mostly taste is the fruit.
Natalie wanted to top it with canned whipped cream, which I hate to admit was pretty good. I’m a bit of a snob and always make my own whipped cream, but it was more fun using the canned version. It has real whip cream in the photos.
How do you MAKE this easy and simple coffee cake
- Step 1: Cream the butter and sugar until fluffy and then beat in the eggs. Add the flour mixture alternating with yogurt until just combined.
- Step 2: Fold in blueberries and peaches and pour into a bundt pan and bake.
- Step 3: Boil jam with water and when cake has cooked, pour the glaze over the cake. Serve at room temperature with whipped cream.
How do you make homemade WHIPPED CREAM
Whipped cream is so easy to make and doesn’t really require a recipe. Start with heavy whipping cream and beat it becomes thick. Add powdered sugar a tablespoon at a time until you get the sweetness you prefer. Add a little vanilla and serve. The only thing you have to watch is don’t beat it too much or you’ll get butter!
I’m normally pretty good at eating desserts in moderation. However, the first time I made it, I ate three slices while it was still warm, and the next day when I took the photographs, I had to eat one more slice before freezing it, that’s how good this is!
I recently made it for some friends who came over for dinner and Lily, who’s an amazing artist, helped with the photos. She has a great eye.
What else can you make with peaches:
Still have fresh peaches and need some new ideas? Here are a few of my favorites:
- Peach Dutch Baby Pancake
- Bacon Peach Jam
- Grilled Peaches with Mozzarella
- Baked Peach Chicken Taquitos
- Peach Streusel Coffee Cake
Need some more DESSERT ideas
- No need to make a pie crust for lemon chiffon pie
- Try our favorite strawberry cake
- If it’s rhubarb season, try an upside down cake
- Get festive with a fruit pizza
If you make Peach and Blueberry Coffee Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Peach and Blueberry Coffee Cake
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemn zest 1 lemon
- ½ cup greek yogurt
- 4 peaches peeled and cut into pieces
- 2 tablespoons lemon juice
- 1 cup blueberries fresh/frozen
- ¼ cup peach jam
- 3 tablespoons water
- Preheat oven to 350º. Spray a bundt pan with baking spray.
- In a medium bowl add cut peaches and lemon juice and set aside.
- In another medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric mixer, combine butter and sugar and beat until creamy, about 5 minutes. Add eggs one at a time, beating well after each additional. Add lemon zest and beat until combined.
- Reduce the speed of the mixer to low and alternate adding flour mixture and yogurt, beginning and ending with flour. Beat just until combined. Using a spatula, gently gold in peaches and blueberries.
- Pour into prepared pan and bake for 45-50 minutes. Cool for 20 minutes before inverting.
- Glaze: In a small saucepan combine jam and water and bring to a boil. Remove from heat and pour over the cooled inverted cake.