Layers of fresh fruit, buttery streusel, and a sweet glaze make this Peach Blackberry Coffee Cake a delicious choice for breakfast or brunch. Make sure to enjoy a big slice of this delicious homemade coffee cake with a hot cup of coffee.
I know that once pumpkin spice drinks hit the coffee shops, fall is technically in everyone's mind. And by technically, that just means that it is okay to share and eat pumpkin and apple recipes.
Usually, by this time of year, I have started baking things like this homemade pumpkin cake. But not this year!!! I'm still enjoying the warm weather, so I am still into berry coffee cakes with peaches!
Bonus: If you love peach desserts, then you won't want to miss out on this peach bundt cake or peach crisp!
Sunshine, beach days, cookouts, fresh produce, and berry picking are all things I do not want to come to an end.
Well, I say berry picking very loosely. When our kids were little, I would take them to all the different fruit farms each month, and we would pick whatever fruit was in season.
Nowadays, berry picking means picking up a box of fresh fruit from the grocery store and turning it all around because no one wants to find rotten berries hiding inside. LOL!
Peach Coffee Cake
Fresh fruit does not stand a chance in our house because I live with kids who are berry monsters, and I'm totally okay with that.
Unless I have a recipe planned, and the berries go MIA. The last time I went to make this Orange Blueberry Cake, someone had eaten most of the berries.
And when I say most like there were only 5 blueberries in the box. Seriously, someone ate all but 5 berries and then put the box back in the fridge.
Who does that? Apparently our youngest son, that's who.
So, when I bought blackberries for this Peach Blackberry Coffee Cake, I ensured everyone knew they had to wait. I wanted to make a peach coffee cake with fresh berries before someone ate all the fruit.
I decided to make was this amazing blackberry coffee cake because I could use granulated, brown, and powdered sugar in it.
How to Make a Peach Coffee Cake with Blackberries
Cake: Add the dry ingredients to a mixing bowl and stir together. Use a spoon to make a hole in the center. Pour in the eggs, extract, half and half, and butter, and stir or mix until the batter comes together. Spread in a greased or buttered pan.
Fruit: Cut the blackberries in half or thirds if they are big. Peel and dice a fresh peach. Sprinkle the fruit on top of the cake batter. Want to use a different fruit? Go for it. We have used blueberries and raspberries with great results.
Streusel: Combine the topping ingredients and mix them together until large crumbs form. Use your hands to clump the mixture together. Sprinkle the crumb topping evenly on top of the fruit. Place the pan in the oven and bake.
Glaze: Whisk together powdered sugar and milk. Drizzle over the top of the cooled coffee cake. Cut into squares and enjoy!
More Coffee Cake Recipes
- Sour Cream Coffee Cake
- Banana Split Coffee Cake
- Apple Butter Crumble Cake
- Apple French Toast Casserole
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Peach Blackberry Coffee Cake
This Peach Blackberry Coffee Cake has layers of dense coffee cake, fresh peaches and blackberries, buttery streusel, and a sweet glaze to top it off. Serve it for breakfast, for brunch, or for an afternoon snack.
Ingredients
For the Cake
- 2 cups all-purpose flour*
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon almond extract
- 1 cup half and half
- ¼ cup melted butter
- 1 (6 ounce) container blackberries, cut in half or thirds
- 1 cup fresh peaches, diced
For the Streusel Topping
- 1 cup all-purpose flour*
- ¼ cup quick oats
- ½ cup packed light brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 6 tablespoons butter, softened
For the Glaze
- 1 ¼ cups powdered sugar
- 5 teaspoons milk
- Blackberries and diced peaches, if desired
Instructions
- Preheat oven to 375°F. Spray a 9x13 pan with nonstick baking spray.
- Stir together flour, granulated sugar, baking powder, and salt in a large bowl. Create a hole in center of dry ingredients.
- Add eggs, extract, half and half, and melted butter to hole and mix until a soft batter comes together.
- Spread cake batter in prepared pan. Top with blackberries and peaches.
- In another bowl combine all topping ingredients until large crumbs form. Sprinkle crumb topping over fruit and batter.
- Bake for 43-44 minutes or until a toothpick inserted in center comes out with a few crumbs on it. Remove and cool on a wire rack.
- Whisk together powdered sugar and milk. Drizzle over cooled cake.
- Serve with extra blackberries and diced peaches, if desired.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 159mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leave a Reply