Blueberry Peach Coffee Cake #SundaySupper

Blueberry Peach Coffee Cake #SundaySupper

This tender coffee cake is filled with sweet juicy peaches and blueberries and has a crunchy streusel topping. Perfect for breakfast or brunch, it's light and easy to make and will quickly become a summer staple in your home.
Blueberry Peach Coffee Cake | The Chef Next Door #SundaySupper

There were the most beautiful peaches at the market recently. To me, there's nothing better than biting into a soft, fresh peach during the summertime. It's so tender, the juice practically runs down your arm. Peaches are definitely one of my favorite fruits, and one I can't seem to get enough of.

Blueberry Peach Coffee Cake | The Chef Next Door #SundaySupper

I've made many dishes with peaches over the years, but this Blueberry Peach Coffee Cake is definitely one of the best, if not THE best. A rich buttery coffee cake topped with fresh peach slices and blueberries, followed by the most delicious streusel topping. It's the perfect thing to go with a hot cup of coffee, either for breakfast or an afternoon treat.


Blueberry Peach Coffee Cake | The Chef Next Door #SundaySupper

This week our Sunday Supper tastemakers are sharing dishes made with this amazing summer fruit. From appetizers to beverages, main dishes and desserts, there's something for everyone. Be sure to check out the entire list at the bottom of this post!

Blueberry Peach Coffee Cake
Author: Sarah Bates | The Chef Next Door
Serves 12
Print this recipe

Ingredients:

Streusel topping:
1 sitck unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon

1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 large fresh peaches, peeled and sliced
1 cup fresh blueberries

Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray and set aside. 

Prepare the streusel topping. Add all of the ingredients to a medium bowl and using your fingers, combine them until it forms crumb, almost like wet sand. Set aside. 

In the bowl of a stand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Combine the flour, baking powder, and salt and add to the butter mixture alternately with the milk. Beat until just combined. 

Pour the batter into the prepared pan and top with the sliced peaches and blueberries. Drop the streusel topping over the fruit. Bake the coffee cake for about 1 hour and 15 minutes, or until center of cake is set. Cool completely on a wire rack before releasing from the pan. Place on a plate or cake stand, slice and serve.  

Bon Appétit!


Blueberry Peach Coffee Cake | The Chef Next Door #SundaySupper

#SundaySupper Peach Recipes:

Starters:

Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts:
Sunday Supper Movement
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