Blueberry Peach Nectarine Coffee Cake


by: Dee at Deelicious Sweets

Blueberries, roasted peaches and nectarines macerated in Peach brandy and thrown into a coffee cake!


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serves: 16

For the Streusel Topping:

1/2 cup butter, softened

1/2 cup Organic Turbinado Sugar

1/2 cup firmly packed light brown sugar

2/3 cup all-purpose flour

1 tsp ground cinnamon

pinch of salt

For the Fruit:

1 1/4 pounds peaches, pitted cut into 1/2 inch thick wedges

1 1/4 pounds nectarines, pitted cut into 1/2-inch thick wedges

1 cup blueberries

5 tbsp peach brandy

4 tsp lemon juice

6 tbsp plus 1/3 cup Organic Turbinado Sugar

1/3 cup Panko bread crumbs finely crushed (I placed them in a baggie and rolled a rolling pin over them)

For the Cake:

1/2 cup butter, softened

1 cup Organic Turbinado Sugar

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup almond milk

1 tsp vanilla extract

1/4 tsp almond extract

Nutrition Facts
Blueberry Peach Nectarine Coffee Cake

Servings Per Recipe: 16

Amount per Serving

Calories: 368

  • Total Fat: 12.9 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 53.8 mg
  • Sodium: 218 mg
  • Total Carbs: 57.4 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 37.4 g
  • Protein: 4.4 g

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1.  For the struesel, beat the butter at medium speed with an electric mixer until creamy; gradually add Organic Turbinado Sugar and brown sugar, beating well. Add flour, cinnamon, and salt beat until just blended and set aside.

2.  For the fruit, adjust oven rack to middle position and heat oven to 425F. Line rimmed baking sheet with aluminum foil and spray with Pam.

3.  Gently toss blueberries and 24 peach and nectarine wedges with 2 tbsp brandy, 2 tsp lemon juice, and 1 tbsp granulated sugar in bowl; set aside.

4.  Cut remaining peach and nectarine wedges crosswise into thirds. Gently toss chunks with remaining 3 tbsp brandy, remaining 2 tsp lemon juice, and 2 tbsp granulated sugar in bowl. Spread peach and nectarine chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20-25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven to 350F.

5.  For the cake, beat butter at medium speed with an electric mixer until creamy; gradually add Organic Turbinado Sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

6.  Combine flour, baking powder, and salt; add to butter mixture alternately with almond milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and almond extract.

7.  Sprinkle the panko crumbs over the blueberries, peaches, and nectarines and stir. Add the fruit mixture to the batter and gently fold in. Pour batter into a greased and floured 10-inch springform pan; top with the roasted peaches and nectarines. Sprinkle pieces of streusel topping over fruit.

8.  Bake at 350F for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set (a wooden pick inserted in the center will not come out clean). Cool completely on a wire rack (about 1 1/2 hours) and remove from pan. Dust with powdered sugar.

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