Go Back
+ servings
A bite of Peach Blueberry Coffee Cake
Print Recipe
5 from 1 vote

Peach and Blueberry Coffee Cake

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. A rich flavor that's not too sweet.  Great with fresh or frozen fruit. 
Prep Time20 mins
Cook Time45 mins
Course: Dessert
Servings: 16
Calories: 189kcal


  • 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.


Calories: 189kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 149mg | Fiber: 1g | Sugar: 17g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg