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Blueberry Peach Coffee Cake

Moist and Fluffy Sour Cream Coffee Cake Loaded with Peaches and Blueberries.
Course Breakfast
Cuisine American
Keyword peach coffee cake, sour cream coffee cake
Prep Time 10 minutes
Cook Time 1 hour 5 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.