Blueberry Peach Coffee Cake for #FarmersMarketWeek

Welcome to #FarmersMarketWeek! We're taking the full week to share beautiful recipes with you inspired by ingredients that you can enjoy at your local Farmer's Markets; and this is the perfect time of year to really let the fresh fruits and veggies shine. There are some beautiful ingredients I have been picking up each week at our local markets and farms, and I can't wait to see what the other participating bloggers are serving up for inspiration!


Come see all of these beautiful recipes, highlighting fresh fruit and vegetables!

Monday's Farmers Market Week Recipes:

This is a deliciously moist and tender coffee cake, studded with tons of fresh fruit. The peaches add almost a creaminess and sweetness, and the blueberries add a bright pop of flavor and color, tucked in under a crunchy sweet cinnamony topping. This is probably one of my favorite coffee cakes I've ever made - and I've definitely baked my fair share, in the continual search for the "perfect" one! This comes pretty dang close, and is a wonderful way to highlight these two beautiful fresh fruits!

Blueberry Peach Coffee Cake


Streusel topping
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon

1/2 cup (1 stick) 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, sliced
1 cup fresh blueberries

  1. Preheat your oven to 350 degrees and prep a 9" springform pan with baking or nonstick cooking spray and set aside.
  2. Prepare the streusel topping: in a medium bowl combine both sugars, flour, and ground cinnamon, mixing until evenly combined. Use a fork or spatula press the softened butter into the dry mixture until it is evenly blended in, and resembles wet sand. Set aside.
  3. To prepare the cake batter, add the softened 1 stick of butter to the bowl of a stand mixer, along with the sugar and whip on medium to high speed until creamy and lightened in color (a couple minutes).
  4. Blend in the eggs, 1 at a time, scraping down the sides and bottom as needed.
  5. In a medium bowl combine the dry ingredients: flour, baking powder, and salt. Whisk to combine. Alternate the dry ingredients with milk and add both to the stand mixer with the speed on low until mostly incorporated (do not over mix). 
  6. Finish combining ingredients with a spatula by hand. 
  7. Scrape the cake batter into the prepared springform pan (set the pan on a baking sheet before filling).
  8. Next arrange the fresh fruit over the top of the cake batter, and then gently sprinkle the streusel topping over the fruit.
  9. Bake in the preheated oven for about 1 hour and 15 minutes, or until cake is cooked all the way through (check with a skewer; moist crumbs are ok but you should not see any wet batter).
  10. Allow to cool completely on a wire rack before releasing from the springform pan and serving.

Recipe from The Chef Next Door


  1. What a delicious looking cake Rebekah. I am tickled that we always are drawn towards the same ingredients or similar recipes.

    1. It does seem to happen quite often doesn't it?! Great minds and all :D

  2. COffee cake is always a favorite and then adding blueberries and peaches? Sign me up!

  3. I want this for breakfast tomorrow! This sounds totally delicious and fresh! Plus, streusel!!

  4. I'm still picking blueberries and peaches are just getting started here, have to give this a try!

  5. Blueberries and peaches are always such a terrific summer fruit combination! This coffee cake looks super good!

  6. Love that fruit combo! What a yummy cake

  7. I've never put blueberries and peaches together. What a great flavor combination!! And in this coffee cake they look divine.

  8. Your coffee cake looks gorgeous and I love the combination of blueberries and peaches! I haven't made coffee cake in forever, but I am looking forward to trying this mouthwatering delight!


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