Blueberry Peach Coffee Cake

You have probably noticed I am not baking as much as I was in the past. There are a few reasons for this. One, I have considerably cut down my sugar intake and am really trying to loose weight. If I don’t have these tempting treats around, I won’t eat them. And two, I no longer attend the church I was going to, for reasons that I don’t really care to go into, therefore I am no longer running the coffee cart. That being said, Lauren said they are having a difficult time finding people to run the coffee cart and to supply goodies. I had mentioned I had some frozen peaches that I wanted to use, and Lauren asked if I would make something for the coffee cart. I did this time, and might do so occasionally in the future, but it will not be a regular thing again. I also had some blueberries, so I used both the peaches and the blueberries to make a coffee cake.

Blueberry Peach Coffee Cake

I coated my blueberries in flour to help prevent “bleeding” before adding them to my batter.

Preheat the oven to 350*F or 180*C.

Spray a 9×13 baking dish with cooking spray.

The Streusel

3/4 cup flour

1/2 cup firmly packed brown sugar

1 tsp cinnamon

1/2 tsp ginger

4 TBSP melted butter

Combine everything together until it resembles sand. Set aside for later.

The Cake

2 1/4 cups flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3/4 cups, or 1 1/2 sticks softened butter

3 large eggs

1 tsp vanilla

1 cup milk

1 pint blueberries, coated in flour

2 cups peaches, diced

Combine all the dry ingredients and set aside.

Mix butter and sugar until creamy, then add the eggs 1 at a time and mix in between each addition. Add the vanilla.

Alternate adding 1/2 the flour, mix, 1/2 the milk, mix and repeat until all is mixed and incorporated into the batter.

Gently fold in the blueberries and peaches.

Spread the batter evenly into the prepared pan and top with the streusel topping.

Bake for about 1 hour or until the top is golden brown and a toothpick inserted in the middle comes out clean.

Allow the cake to cool completely before slicing and removing from the pan.

This delicious, fruity cake came out so moist. I am glad I won’t have it around my house for too long. I don’t know if I could resist the temptation. Even Lauren said it just might not make it to the church. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

20 thoughts on “Blueberry Peach Coffee Cake”

    1. You are welcome. My pleasure. 🙂

      I think I know what the problem is with your website, On my end, it just comes up as WordPress, so I don’t know who it is from. But if I click onto your site from your responses, I don’t have any problems.

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  8. Looks delicious and like you I have a hard time resisting the goodies when they’re around, but I do have the ingredients so I’m tempted to make and will have to share with my neighbors.
    Jeanne, can you give me some advice on store-bought eggs, when the package has an expiration date are they good past that date and how long and are they only good for making hard boiled eggs?

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