The Greatest Peach Blueberry Cake for Summer time

There’s something magical about baking with contemporary summer season fruit, and this Peach Blueberry Cake is one recipe I make each single peach season. Candy, juicy peaches and bursts of blueberries are folded right into a delicate, tender cake that stays extremely moist because of Greek yogurt. Add a buttery cinnamon streusel on prime and a drizzle of vanilla glaze, and each chunk tastes like summer season.

I particularly love this cake as a result of it’s easy sufficient to make on an peculiar afternoon however stunning sufficient to serve to company. The olive oil offers the cake a fragile texture that stays moist for days, whereas tossing the fruit with somewhat flour retains it evenly distributed all through the batter as a substitute of sinking to the underside. Little particulars like these make all of the distinction.

This cake is ideal for brunch, weekend breakfasts, child or bridal showers, summer season birthdays, picnics, afternoon espresso, or dessert after dinner. If in case you have a basket of ripe peaches sitting in your counter and a pint of contemporary blueberries within the fridge, that is the recipe to make. I’ve a sense you’ll end up baking it once more earlier than peach season is over.

Substances (with Useful Notes)

For the Streusel

• Brown sugar: Provides wealthy caramel taste and creates these irresistible buttery crumbs.
• All-purpose flour: Helps type the proper crumbly topping.
• Salted butter: Melted butter makes the streusel straightforward to combine and provides wealthy taste.
• Floor cinnamon: Provides the topping heat spice that pairs fantastically with the fruit.

For the Cake

• Granulated sugar: Sweetens the cake with out overpowering the contemporary fruit.
• Plain entire milk Greek yogurt: Makes the cake exceptionally moist whereas including a slight tang.
• Olive oil: Retains the cake delicate for a number of days and creates a young crumb. Avocado oil or vegetable oil additionally works.
• Eggs: Carry every thing collectively and assist the cake rise correctly. Allow them to come to room temperature first.
• Vanilla extract: Provides heat bakery-style taste.
• All-purpose flour: Spoon and stage the flour so the cake stays gentle.
• Baking powder: Provides the cake a lovely raise.
• Floor cinnamon: Slightly cinnamon enhances each the peaches and blueberries.
• Contemporary peaches: Use ripe peaches which can be aromatic however nonetheless barely agency in order that they maintain their form whereas baking. I don’t peel them, however you may!
• Contemporary blueberries: Contemporary berries work greatest, however frozen can be utilized if you happen to don’t thaw them first.
• Further flour: Tossing the fruit with somewhat flour helps hold it suspended all through the cake.

For the Glaze

• Confectioners’ sugar: Creates a clean, candy glaze.
• Complete milk: Thins the glaze to the proper drizzling consistency.
• Vanilla bean paste (or vanilla extract): Vanilla bean paste provides stunning specks of vanilla and additional taste.

The right way to Retailer the Cake

• Retailer the cake coated at room temperature for as much as 2 days.
• For longer storage, refrigerate it in an hermetic container for as much as 5 days. Let slices come to room temperature earlier than serving, or heat them within the microwave for about 10 to fifteen seconds.
• To freeze, wrap particular person slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for as much as 2 months. Thaw in a single day within the fridge or at room temperature earlier than serving.

Cake

Peach Blueberry Cake with Streusel Topping

A delicate and moist Peach Blueberry Cake made with Greek yogurt, juicy peaches, candy blueberries, a buttery cinnamon streusel topping, and completed with a easy vanilla glaze. Excellent for brunch, dessert, or any summer season gathering.

For the streusel:

• 1/2 cup brown sugar
• 1/2 cup flour
• 4 tablespoons salted butter, melted
• 1/2 teaspoon floor cinnamon

For the cake:

• 1 cup granulated sugar
• 1 cup plain entire milk Greek yogurt, at room temperature
• 1/2 cup olive oil, or avocado oil
• 3 massive eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon floor cinnamon
• 1 1/4 cups chopped peaches
• 1 1/4 cups blueberries
• 1 tablespoon all-purpose flour, for coating the fruit

For the glaze:

• 1 cup confectioner’s sugar
• 2 tablespoons entire milk
• 1/2 teaspoon vanilla bean paste or pure vanilla extract

• Preheat oven and pan. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the underside with parchment paper.

• Make the streusel. In a small bowl, stir collectively the brown sugar, flour, melted butter, and cinnamon till crumbly. Place within the fridge till prepared to make use of.

• Whisk the moist components. In a big bowl, whisk collectively the Greek yogurt, sugar, olive oil, eggs, and vanilla extract,

• Add the dry components. In a separate bowl, whisk collectively the flour, baking powder, salt, and cinnamon. Add the dry components to the moist components and stir simply till mixed. Don’t overmix.

• Fold within the fruit. Toss the blueberries and peaches in 1 tablespoon of flour. Gently fold within the peaches and blueberries till evenly distributed all through the batter.

• Assemble the cake. Pour the batter into the ready pan and unfold it into an excellent layer. Sprinkle the streusel evenly excessive.

• Bake the cake. Bake for 35 to 40 minutes, or till the highest is golden brown and a toothpick inserted into the middle comes out clear or with only a few moist crumbs.

• Cool fully. Let the cake cool within the pan for 20 minutes, then rigorously take away the perimeters of the springform pan.

• Make the glaze. In a small bowl, whisk collectively the confectioners’ sugar, milk, and vanilla bean paste till clean. Add somewhat extra milk if wanted to achieve a drizzling consistency.

• Glaze and serve. Drizzle the glaze over the cooled cake. Slice and serve.

• Tossing the fruit with flour helps stop it from sinking.
• Use ripe however barely agency peaches for one of the best texture.
• Chill the streusel earlier than including it to the cake.
• Don’t overmix the batter or the cake can change into dense.
• A 9-inch springform pan makes eradicating the cake straightforward.
• If the highest begins browning too rapidly, loosely tent it with foil in the course of the ultimate 10 minutes of baking.
• Retailer the cake coated at room temperature for as much as 2 days or within the fridge for as much as 5 days. For one of the best texture and taste, let refrigerated slices come to room temperature earlier than serving.

Energy: 321kcal, Carbohydrates: 53g, Protein: 5g, Fats: 12g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 8g, Ldl cholesterol: 54mg, Sodium: 159mg, Potassium: 188mg, Fiber: 1g, Sugar: 31g, Vitamin A: 261IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 1mg

Key phrases blueberry, cake, peach, streusel topping

Have you ever tried this recipe?

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Variations

• Swap the blueberries for raspberries or blackberries.
• Add sliced almonds or chopped pecans to the streusel for further crunch.
• Stir somewhat lemon zest into the batter to brighten the fruit flavors.
• Add a pinch of nutmeg or cardamom together with the cinnamon.
• Skip the glaze for a breakfast-style espresso cake.
• Use nectarines as a substitute of peaches.
• Make particular person desserts in muffin tins and cut back the baking time.
• Serve heat with vanilla ice cream or contemporary whipped cream for dessert.

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