Blueberry Peach Crumb Cake

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Desserts doubling as breakfast is the recipe of the moment, because today’s blueberry peach crumb cake is EVERYTHING. With a moist vanilla cake, fresh peaches, sweet blueberries, and a sprinkle of buttery crumb topping, this coffee cake is a seriously satisfying summer option. Let me tell you all about it!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

Here in the south, blueberries are everywhere. I’ve been stuffing them into everything lately, and this peach crumb cake is my latest victim. Peaches and blueberries are a match made in heaven, pairing together with equal parts sweet and tart. I’ve combined the two before in a pie, a trifle, and even a cobbler, and now, we have a cake too! While the fruit shines (because, well, summer?), my favorite part is the crumble. Brown sugar, butter, and just enough salt dot the baked cake with butter crisp nuggets of deliciousness. Oh goodness, it is GOOD.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Make Blueberry Peach Crumb Cake

Making this cake is a cinch. In my opinion, the trickiest part is peeling the peaches, so we will start with that. While many people blanch peaches to loosen skin, I just do it the old fashioned way: with a paring knife. Skin about two peaches and remove the pits before dicing into bits. Next, make the crumb. Flour, sugar, brown sugar, salt, and melted butter come together in a small bowl until the mixture resembles wet sandy crumbs. Finally, we whip up the cake. Melted butter, sugar, an egg, and vanilla stir together. The dry ingredients toss in next and are followed by some milk. The thick batter spreads into the bottom of a springform pan, and then we sprinkle on the fruit and the cooled crumb. The cake bakes in the oven, and I just dare you not to sit next to the oven watching.

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

How to Store Crumb Cake

Fair warning: this cake is MOIST. I mean, seriously moist. As the fruits bake and release moisture, the whole cake benefits and is barely sweetened by the juices. Even after a few days on the counter, somehow, this thing is delicious and fresh tasting. I recommend storing it at room temperature wrapped in plastic wrap. Keep it sealed, and it will be good for 4-5 days. To freeze, seal it in a freezer-safe dish covered in plastic wrap, and add a layer of foil if you plan to store it long-term. Voila!

Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com
Blueberry Peach Crumb Cake by Wood and Spoon blog. This is a simple vanilla cake topped with fresh summer peaches and blueberries and a brown sugar streusel crumble. The end product is the perfect coffee cake for summer fruit lovers. This makes a great alternative for cobbler and is best served with coffee or ice cream. Learn all about the recipe on thewoodandspoon.com

I hope you all enjoy the heck out of this blueberry peach crumb cake! Happy baking to you all!

If you like this coffee cake, you should try:

Banana Crumb Cake
Lemon Berry Crumb Cake
Raspberry Rhubarb Crumb Cake
Peaches and Cream Biscuits

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Blueberry Peach Crumb Cake

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This blueberry peach crumb cake features fresh summer fruit and a brown sugar crumb topping!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 40
  • Yield: 9-10 Servings
  • Category: Cake

Ingredients

For the crumble:

  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons melted butter

For the cake:

  • ¼ cup unsalted butter, melted
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup milk
  • 1 cup chopped peeled and pitted peaches
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350 degrees Farhenheit. Lightly grease a 9” springform pan and set aside.
  2. Begin by making the crumble. Combine the flour, sugar, brown sugar, baking powder, and salt in a medium bowl. Stir in the melted butter using a spatula and set aside.
  3. Next, prepare the cake. Combine the melted butter and sugar, stirring together with a spoon. Whisk in the egg followed by the vanilla. Finally, add the flour, baking powder, and salt, stirring with a spoon until almost combined. Whisk in the milk just until combined. Spread the batter into the prepared pan. Sprinkle the peaches and berries over top of the batter and then crumble the streusel on top. Bake in the preheated oven for about 25 minutes or until a toothpick inserted comes out clean. Allow to cool before releasing the cake from the pan and serving.

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