I found this peach blueberry cake recipe on Epicurious and couldn’t resist trying it! Top all of this with the … I buy it at my regular grocery store in the baking section! Blueberry Peach Crumb Cake. The liquid should gel nicely as the cake cools. 4 . Fresh blueberries and juicy peaches nested on top of a super moist cake. Blueberry Peach Coffee Cake Ingredients Streusel topping 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1/2 cup firmly packed light brown sugar 2/3 cup all-purpose flour 1 teaspoon ground cinnamon Cake 1/2 cup (1 stick) butter, softened 3/4 cup sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 2 large fresh … I agree its the perfect breakfast choice! Press the dough evenly onto the bottom of the pan (about 1/4 inch thick), and about 2 inches up the sides of the pan. To make this insanely delicious Peach Blueberry Dump Cake you need to preheat the oven to 350 degrees. I had a recipe website up but it wasn’t really personal. 2 . I can’t even handle us right now. Pound cake by itself is just plain delicious. This recipe is so perfect, especially with the coconut palm sugar! I used to be a teacher, and now making food and writing about it online is my full-time job. I thought this was a helpful and balanced article: https://www.huffpost.com/entry/coconut-sugar-healthier-s_b_5669084. Awesome! But, um, do you still want me to tell you how I really feel about it? where do you find the whole wheat pastry flour?? This looks so beautiful! Gorgeous Lindsay! (If using cornstarch instead of instant tapioca, you do not need to grind.). I know I’ve been there. I just need you to know how much I love your recipes (and you)! Read more about our affiliate linking policy, 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes, 1/2 cup sugar (can reduce to 1/4 cup of sugar), 1 Tbsp instant tapioca (can sub with a Tbsp of cornstarch), 2 lb ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges. I used a bit more tapioca because I used frozen blueberries. I used a 9-½ inch pan, but anything between … Did you know you can save this recipe and order the ingredients for. Read more about our affiliate linking policy. 3 Prepare oven: Put oven rack in middle position and preheat oven to 375°F. Thanks Tonya! Perhaps it needs a few more minutes in the oven. I actually have a coconut allergy! Happy weekending! Oops, I just sent you a comment, and then read the recipe again, and saw I should have baked it with a sheet of foil over it. I love talking with people about food, and I'm so glad you're here. Blueberry Peach Cinnamon Streusel Coffee Cake. Hi Margot, we’ve not tried it, but I think it’s worth a shot–a few other readers have tried this with different fruits and had luck. Please do not use our photos without prior written permission. My daughter made this for my birthday because I love fruit. Hi, Becky! 4 Make the filling: Grind 2 tablespoons sugar with flour and tapioca in a spice grinder until tapioca is powdery. I would increase the amount of flour to 1 1/2 cups if using regular all purpose flour. We aren’t necessarily using it because it’s “healthier”, though – we are actually done with the sugar free thing right now (60 days done! Cook Time 1 hr. The cake is made with Greek yogurt. Be careful not to overbake as it can start to dry out – I like to leave it just barely underbaked (about 30 minutes) and then allow it to finish cooking as it rests on the counter. In large bowl, cream 1/2 cup butter with 3/4 cup … If it’s quite humid where you live, or you don’t have AC, then the fridge might be better. Very frustrating! Thanks for a great recipe! Preheat the oven to 350 degrees F and place a rack in the center of the oven. Out.of.bounds! Add blueberries and mix well. Then carefully remove the side of pan. Blueberry Peach Cake. That’s great to hear, Michelle! Sensational summer dessert! $28.26 This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Lol, you got me right here -> “Wait, what is sucanat again?” I had literally *just* thought that. Author: Chef Laura Frankel Publish date: Aug 12, 2011. So I am trying to change my mind set and feed my family much healthier meals and healthier sweets (because ain’t no way I’m givin’ up desserts). This is really beautiful. Elise is dedicated to helping home cooks be successful in the kitchen. Would you be able to just use regular sugar? Thanks for the gorgeous recipe! Favorite things include my camera, lake days, and dark chocolate. I made this this past weekend and we loved it! I have a container in the fridge right now as I type this, actually, that is making me think that it might be time for a little coffee-and-blueberry-peach-cake break. The Zen Master stuff didnt work in the end – so I had to bake another one! peaches (peeled, sliced) 1 cup. The finished blueberry peach cake reminded me of a light bran muffin (weird unless you love bran muffins, which I most definitely do) because of the whole wheat and the depth in the sweetness of the coconut sugar. I’d suggest refrigerating the cake and then pulling it from the fridge a few hours before serving. Thought you might know, especially with the Sugar Free stints you’ve done…, From what I understand, it might be a stretch to call it healthier, but it IS an alternative to refined white sugar that is lower on the glycemic index. Wish I was eating this for breakfast right now. Thanks Elise!! This looks incredible Lindsay! i looooove coconut sugar in everything, including the coffee sitting next to me. Thank you for sharing! Much easier than realizing your pastry won’t cover the pan and having to make more, and THEN realizing the same applies to the filling. Inside I used figs, pears and blueberries – works really well. Elise is a graduate of Stanford University, and lives in Sacramento, California. Peach and Blueberry Pound Cake. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Peach and Blueberry Trifle Cake Recipe. Sift together the flour, baking powder, and baking soda and set aside. After finding this recipe last year, this is now my go-to summer cake. In a large bowl, cream butter and sugar until light and fluffy. Thanks Abbie! Arrange the blueberries over the top of the cake. Make sure the butter you use is cold, or it won’t crumble properly. Thanks Mary Ann! Have these ingredients delivered or schedule pickup SAME DAY! This gives it a light airy texture. Thats kind of what I suspected about the coconut sugar… Thanks for the article I will check it out. Eekk! The making of six blueberry peach cakes might have already made it a little obvious that I do indeed love this cake – and extra real love points when I bust out the emoji hearts. ounces cream cheese, softened . I will add a note to the recipe about that. I did my spinning class this morn so this cake would be fabulous right now. First, rinse and drain an 18 oz container of blueberries, and mix them with two cans of peaches in heavy syrup. I also made an extra 50% of the arrowroot (which i again used in place of tapioca – 1:1 ratio) mix – so the filling was fuller – this worked well – but, I realised that last time I forgot to include half cup sugar in the filling!!!! This cake has blueberries and peach pie filling and is topped with a cake mix. And oh my gosh, peaches? It looks just like yours except not shiny. I had not heard about Whole brand coconut palm sugar before today – I cannot wait to give them a try! I hate that zip and crash sugar gives me, and it’s no fun parenting kids who zip and crash either. I have a 10 inch springform and this year I finally remembered to double the recipe. Blueberry Peach Pound Cake with Boozy Blueberry Sauce is a celebration in summer produce! Oh my! I think it’s fun either way, I just noticed you started using them a lot more all of a sudden! Sprinkle the top with turbinado sugar. This makes a great spring and summer cake. I did some experimenting this time – I made extra crust pastry, and added about a quarter cup of almond meal – which was a big mistake cus the crust is too soft, and way overcooked. It’s wonderful !! I’ve not had issued with ads appearing when I print from that page, perhaps that’s the issue. The crust is almost biscuit-like and has a rich buttery flavor. Also, you may have just pressed it to thin at the bottom, though you shouldn’t need to double it. Print. I found that mine stuck a bit and I had to use a sharp knife to separate the cake from the pan. There’s half still sitting in the kitchen and I feel like a Zen master everytime I walk past it without having a slice! All photos and content are copyright protected. I love it for breakfast because it doesn’t feel quite so much like straight up dessert. oh man these photos are killing me! Bake for another 10-15 minutes until the cake springs back when touched. Love the combination of peaches and blueberries. This was the best cake. How do you keep yourself from devouring the whole cake? When I make really fruit-dense cakes like this, especially in the summer, they can get soggy on the counter, and eventually taste even a little off. Hi Peter, thank you for your kind words! Hi Elise. Beat in eggs, one at a time. Cooked it for 1 min 40 and it was just slightly overcooked – or maybe I set it a little too hot. Yes, I made this cake and the fruit taste combination is great! Will be doing this one again! I did bake it for 1 hour and 40 minutes and the crust was a little dark in places. In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. I agree with Ali…make two! This cake tastes wonderful when warmed up. The Epicurious recipe doesn’t call for buttering the pan. Pin. It looks sososoososo delicious. I’m calling this a breakfast cake because 1) FRUIT, and 2) you can use whole wheat pastry flour, and 3) maybe swap some butter with Greek yogurt to feel really good about yourself. Cause I need more of those in my life. Lots of testing, lots of giving away, and lots of eating. 6 times in 2 weeks?! 3⁄4 packages . I need to have that bag of coconut sugar in my hands STAT! Peach Blueberry Cake This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. and/or, is already up, depending on how irresponsible of an adult you are? Wish I had this in my oven right this second so I can munch on this all day cause weekend!! Count me in! ★☆ woo! Crust and filling is so divine. Also, it is totally customizable based on the flavor you prefer. The cake looks awesome! Your comment may need to be approved before it will appear on the site. Wow, why did I wait so long?!? I haven’t tried fruity cakes like this before, and I keep seeing the most luxurious recipes for them. In the bowl of a food processor, add the … Baked in a standard light … Bake the cake for 45-55 minutes or until a toothpick comes out clean. Soo pretty! Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, … Lindsay?? Does it freeze well? A slice-o-that with a hot mug of fresh coffee in the morning as the sun comes up? on Amazon. The Story Behind the Best Peach-Blueberry Coffee Crumb Cake So I had a bunch of ripe white peaches and a lot of blueberries just waiting around. ★☆ I’ve just started to try my hand on baking, and this surely goes into my to-do list. Cool cake to barely warm or room temperature Cut into thick wedges before serving. Apples and cranberries sounds like a fabulous combination! Yes, definitely! Adding a round of parchment to the bottom of the pan will help as well. Just spectacular! Although the original recipe calls for the cake to be cooked for 1 3/4 hours, I ended up cooking mine for 2 hours, the last 15 minutes of which were without the foil so the top could brown a little. How much caffeine did you say you had today?? The texture of this cake as written is different than a traditional cake – it’s almost more like a cornbread or a bran muffin because of the whole wheat pastry flour. Made this for thanksgiving tomorrow using some frozen peaches I had from the summer. I just read that coconut palm sugar has a glycemic Index of 35 (high fructose corn syrup is 100 and white sugar is 65). Serving size: 2" x 2" square. … This recipe is the perfect solution and came just in time for my husband’s birthday (his birthday and Christmas are the only two days a year he “cheats”…what a way to live!) I'm Lindsay: former 4th grade teacher, now full time blogger. Learn more. You can make this easy dump cake without an electric … I now also add in some lemon zest to the filling because I love that little zing. Plus it’s seriously so pretty with those peaches and blueberries. Please review the Comment Policy. I don’t tend to discriminate between cupcakes and cake. Everyone loves it, I’ve made it so many times now! Peach and Blueberry Trifle Cake Recipe. A little thing about me: I ♡ FOOD. Made this today – used arrowroot instead of tapioca and it turned out shiny and tasty as hell! The blueberry and peach combo is simply delightful and is perfectly complimented with a hint of pecans.