This summery blueberry peach coffee cake recipe combines fresh berries and ripe, juicy stone fruit with a hint of cinnamon and an oat crumble topping for a lightly sweet breakfast treat that's completely irresistible.
This coffee cake recipe needs to come with a warning, because if your family is anything like mine (loves cake and fruit), you're all about to become totally obsessed!
This fruit-forward cake is the perfect balance of fresh summer produce, lightly sweet cinnamon flavor, and crunchy oat crumble. It's easy to make, and it's an instant crowd-pleaser.
The inspiration for this blueberry peach coffee cake came from a simple coffee cake recipe that my Mom used to make using Bisquick. Instead of using a baking mix, I made a homemade version by cutting cold butter into a mixture of flour, baking powder, and salt. The fat in the butter coats the flour, helping to create a tender cake.
The cake is then layered with a filling of cinnamon oat crumble and fresh berries and a topping of fresh peaches and blueberries plus more of the delicious oat crumble. The subtle cinnamon flavor complements the juicy fruits, and the simple coffee cake lets the fresh fruit flavor shine.
While my buttermilk coffee cake recipe is perfect all year long, this blueberry peach coffee cake is what I'll be baking every summer as soon as markets start overflowing with ripe peaches!
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Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Unsalted Butter - Cold butter is combined with the flour in the cake batter, and melted butter is mixed with oats and sugar to create the crumble topping.
Old-Fashioned Oats- Oats add a heartiness to the cake and a delicious chewiness to the crumble topping. Be sure to use old-fashioned oats; quick oats are absorb liquids more readily and won't create the best texture.
Brown Sugar - Brown sugar adds sweetness, moisture, and molasses flavor to both the cake and the crumble topping. I used light brown sugar, but you can use dark brown if you prefer.
Whole Milk - Whole milk adds richness and moisture to the cake. For the best texture, I recommend whole milk rather than a lowfat milk. I have not tested non-dairy milks in this recipe.
Blueberries - For the best flavor, use fresh, in-season blueberries that are deep blue in color. Avoid extra large berries, which are often water logged and don't bake well.
Peaches - For the best flavor, use ripe, in-season peaches. I left the skins on the peach slices, but you can remove them if you prefer.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and whisk), I recommend some special tools for making this recipe.
- A pastry cutter, for cutting the butter into the flour mixture.
- A 9 inch round springform pan, for baking the cake. A springform pan, with its removable sides, makes it easy to remove the cake from the pan after baking. You can also bake this cake in a 9 inch round cake pan and use strips of parchment paper to help you lift the cake from the pan. I explain how to do this in the recipe card below.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cake batter. whisk together the flour, baking powder, and salt. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles cornmeal.
Step 2: Add oats, brown sugar, and cinnamon and whisk to combine.
Step 3: Separately, whisk together the egg and milk. Add the liquid ingredients to the dry ingredients and stir just until combined. Set the cake batter aside.
Step 4: Make the crumb topping. Whisk to combine oats, brown sugar, and cinnamon. Add melted butter and toss together with a fork until a crumbly mixture forms. Set the topping aside.
Step 5: Assemble the cake. Spray a springform pan with cooking spray. Spread half of the cake batter over the bottom of the pan. Sprinkle half of the crumb topping over the batter. Scatter about ⅔ of the blueberries over the crumb topping.
Step 6: Spread the remaining batter over the topping and blueberries. Slice peaches into quarters, then quarter again (you should have 20 wedges). Lay the peach wedges over the top of the cake batter. Scatter the remaining blueberries over the peach slices.
Step 7: Sprinkle the remaining crumb topping over the fruit then bake the cake at 350℉ for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack before removing.
Step 8: When the cake is cool, make the glaze. Whisk together the confectioners' sugar and milk and spoon the glaze over the cake.
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Recipe
Blueberry Peach Coffee Cake
Special Equipment
- Pastry cutter
- Springform pan (or a 9 inch round cake pan)
Ingredients
Cake Batter:
- 2 cups (240 grams) all-purpose flour
- 1 Tablespoon (12 grams) baking powder
- 1 teaspoon (6 grams) fine sea salt
- 4 Tablespoons (57 grams) unsalted butter cold and cut into cubes
- ⅔ cups (59 grams) old-fashioned oats
- 2 Tablespoons (27 grams) light brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- 1 large egg lightly beaten
- 1 cup (227 grams) whole milk
Crumb Topping:
- 1 cup (89 grams) old-fashioned oats
- ⅔ cup (142 grams) light brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- 4 Tablespoons (57 grams) unsalted butter melted
- 1 ¼ cups (188 grams) blueberries divided
- 1 ½ peaches
Glaze:
- 2 Tablespoons (14 grams) confectioners' sugar
- ½ teaspoon (2 grams) whole milk
Instructions
- Preheat oven to 350℉. Spray a 9 inch springform pan with cooking spray and set aside. (If using a 9 inch round cake pan, line the bottom of the pan with parchment paper and spray the sides with cooking spray. Place two long strips of parchment paper in an X shape across the inside and up the sides of the pan; these will be used for helping to lift the cake out of the pan.)
Make the cake batter.
- In a large bowl, whisk together the flour, baking powder, and salt.2 cups (240 grams) all-purpose flour, 1 Tablespoon (12 grams) baking powder, 1 teaspoon (6 grams) fine sea salt
- Using a pastry cutter, cut the cold, cubed butter into the flour mixture until the mixture resembles cornmeal.4 Tablespoons (57 grams) unsalted butter
- Add oats, brown sugar, and cinnamon and whisk to combine.⅔ cups (59 grams) old-fashioned oats, 2 Tablespoons (27 grams) light brown sugar, ½ teaspoon (1 gram) ground cinnamon
- In a small bowl or large measuring cup, whisk together egg and milk. Add the liquid ingredients to the dry ingredients and stir just until combined. Set aside.1 large egg, 1 cup (227 grams) whole milk
Make the crumb topping.
- In a medium bowl, whisk to combine oats, brown sugar, and cinnamon.1 cup (89 grams) old-fashioned oats, ⅔ cup (142 grams) light brown sugar, ½ teaspoon (1 gram) ground cinnamon
- Add melted butter and toss together with a fork until a crumbly mixture forms. Set aside.4 Tablespoons (57 grams) unsalted butter
Bake the cake.
- Spread half of the cake batter over the bottom of the pan. Sprinkle half of the crumb topping over the batter. Scatter ¾ cup (113 grams) of the blueberries over the crumb topping.
- Spread the remaining batter over the topping and blueberries.
- Slice peaches into quarters, then quarter again (you should have 20 wedges). Lay the peach wedges over the top of the cake batter. Scatter the remaining ½ cup (75 grams) of blueberries over the peach slices. Sprinkle the remaining crumb topping over the fruit.
- Bake the cake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs (but no raw batter). Run a cake tester or knife around the inside of the pan to loosen the edges of the pan. Let the cake cool in the pan on a wire rack before removing.
Make the glaze.
- In a small bowl, whisk together the confectioners' sugar and milk. The mixture should be thick but pourable. Spoon the glaze over the cake.2 Tablespoons (14 grams) confectioners' sugar, ½ teaspoon (2 grams) whole milk
Video
Notes
Allison's Top Tips
Unlike when making pie crust or biscuits (when it's best to leave some large chunks of butter), we want to fully cut the butter into the flour mixture until it resembles cornmeal.
Be sure to spread the cake batter fully over the bottom of the pan, leaving no holes. An offset spatula may be a helpful tool here. It will seem like a really thin layer of batter, but it will rise quite a bit as it bakes.
When spreading the second layer of cake batter over the blueberries, spread it slowly and carefully so the crumb and blueberry filling stays put.
To ensure that the cake doesn't stick to the sides of the pan, run a cake tester or knife around the inside of the pan to loosen the edges a few minutes after you remove the cake from the oven. Do this one more time just before loosening and removing the sides of the cake pan.
Storage Instructions
Seal the cake in an airtight container and store it at room temperature for up to 3 days. Do not refrigerate the cake, since this will cause it to dry out more quickly.
The cake will slowly absorb the glaze, so it's best to glaze the cake just before serving.
Brenda says
This coffee cake is delicious and easy to make. I’m looking forward to trying it with apples in the fall
Allison Ferraro says
I'm so glad you loved this recipe! And I love your idea to make it with apple... chopped apple would be delicious in this recipe!
- Allison