Fluffy and Easy Blueberry Peach Coffee Cake

It’s brunch season y’all…..so it’s time for a delicious spring brunch coffee cake! This Fluffy and easy Blueberry Peach Coffee Cake checks all the boxes for all of your entertaining dessert needs. A moist and fluffy sour cream based coffee cake loaded with juicy ripe blueberries and yummy peaches. Your guests will be begging you to bring this to the next gathering.

I’m so excited that we are finally getting some beautiful warm weather. The kids and I have been loving getting outside more and having brunch here and there. Since we are at the start of entertainment season, I wanted to create a recipe that would be the perfect dish to bring to your next brunch. This delicious blueberry peach coffee cake will be the only brunch recipe you need this season.

Why we love this coffee cake

1. So easy to make: This recipe is pretty straight forward and super easy to make. You’ll be enjoying this moist cake in no time.
2. The perfect spring flavors: Peach and Blueberry are the star of this coffee cake.
3. Topped with a glaze: Now you can certainly leave the coffee cake as is, but I prefer drizzling a little glaze over the entire cake. A simple powdered sugar sprinkle would also be delicious.

Coffee Cake Ingredients

• All Purpose Flour, Baking Powder, Baking Soda & Salt: You’ll want to be sure you use All Purpose Flour in this recipe as the hefty amount of sour cream will be it somewhat heavy. AP flour provides the right amount of support for the rest of the ingredients.
• Sour Cream: I used full fat sour cream in this recipe so that the extra fat in the sour cream lends to a richer, moister and fluffier coffee cake.
• Granulated Sugar: The sugar and butter will lay out a delicious foundation for the rest of the ingredients for the cake.
• Butter: Lately, I’ve been obsessed with the Costco Grass Fed Butter (KerryGold Dupe). I swear this is what helps my recipes turn out rich and delicious. You’ll also need a little butter for the streusel topping.
• Eggs: Use room temperature eggs so it mixes into the batter easily.
• Vanilla Extract: As long as it’s NOT the Imitation “Vanilla Extract”!
• Canned Peaches: If you have ripe peaches then by all means use those.
• Blueberries: Fresh or frozen will work here.

How to make a Sour Cream Coffee Cake

This Blueberry Peach Coffee Cake comes together really easy. As always, be sure to start with room temperature ingredients.

1. Sift the flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
2. Cream the sugar, vanilla, and butter together for 2 minutes or until pale and fluffy.
3. Add in the eggs and mix until fully combined. Scrape the mixing bowl and mix for an additional minute.
4. Next, mix in the sour cream.
5. Lastly, pour in the dry ingredients and mix until just combined. Stop the mixer and fold in any remaining flour with a rubber spatula.
6. Pour the batter into a 9in Springform Pan then top with streusel topping and bake for 55-65 minutes or until a toothpick comes out clean.

Tips for a Perfect Coffee Cake

• Be sure you’re working with room temperature ingredients. Having the sour cream, butter and eggs already at room temperature will help the batter come together and will help you avoid any over mixing.
• Don’t pack the flour. When measuring out flour, its best to over fill the measuring spoon then use a knife to level off any excess.
• Don’t over mix. We want a light, moist coffee cake so when incorporating all of the ingredients mix until just combined. Be sure to also scrape down the sides and bottom of the bowl to get everything fully incorporated.

Blueberry Peach Coffee Cake

Moist and Fluffy Sour Cream Coffee Cake Loaded with Peaches and Blueberries.

1 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: peach coffee cake, sour cream coffee cake

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Servings: 12

Ingredients

• 2 cup All Purpose Flour
• 1/2 teaspoon Baking Soda
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter
• 1 1/4 cup Sugar
• 2 Large Eggs
• 1 1/4 cup Sour Cream
• 1 teaspoon Vanilla Extract

Struesel Topping

• 1/2 cup All Purpose Flour
• 2 Tablespoons Brown Sugar
• 2 Tablepsoons Sugar
• pinch of salt
• pinch of cinnamon
• 1/4 cup Unsalted Butter
• 1/2 cup Blueberries
• 1/2 cup Canned Peaches diced

Instructions

• Sift the flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
• Cream the sugar, vanilla, and butter together for 2 minutes or until pale and fluffy.
• Add in the eggs and mix until fully combined. Scrape the mixing bowl and mix for an additional minute.
• Next, mix in the sour cream.
• Lastly, pour in the dry ingredients and mix until just combined. Stop the mixer and fold in any remaining flour with a rubber spatula.
• Pour the batter into a 9in Springform Pan then top with streusel topping and bake for 55-65 minutes or until a toothpick comes out clean.

Streusel Topping

• 1. Combine flour, brown sugar, sugar, cinnamon and salt together.

  2. Cut in cold butter until the mixture forms small clumps.

  3. Sprinkle over coffee cake batter right before baking.