Get ready to transform your ordinary morning into an extraordinary culinary experience with this mouthwatering Peach and Blueberry Coffee Cake! Imagine biting into a slice of pure heaven - a tender, buttery cake bursting with juicy peaches and sweet blueberries that will make your taste buds dance with joy. Whether you're looking to impress weekend guests or treat yourself to a luxurious breakfast, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup diced peaches
- 1 cup blueberries
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the two large eggs one at a time to the butter and sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the flour mixture, adding about a third of it, then pour in half of the milk. Repeat this process, finishing with the flour. Mix until just combined, being careful not to overmix.
- Gently fold in the diced peaches and blueberries using a spatula or wooden spoon. Make sure the fruit is evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or dust the top with powdered sugar for an extra touch. Enjoy your Peach and Blueberry Coffee Cake!
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Prevent fruit from sinking: Toss your peaches and blueberries in a little flour before folding into the batter to help them stay suspended throughout the cake.
- Check for doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect!
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
