Blueberry Peach Coffee Cake
A delicious blueberry peach coffee cake featuring fresh fruit and cinnamon topping, perfect for breakfast or brunch, appealing to fruit lovers and coffee cake enthusiasts alike.
Ingredients
Instructions
- Wash blueberries and drain with peaches.
- In a small bowl, combine sugar, flour, butter, and cinnamon. Set aside.
- Mix muffin batter according to box directions, but do not fold in blueberries.
- Spread the batter into an 8-inch square pan.
- Top the batter with sliced peaches and blueberries.
- Sprinkle the cinnamon mixture on top of the fruit.
- Bake at 400°F for 25 minutes.
Tips & Substitutions
For a more complex flavor, consider adding a splash of vanilla extract to the muffin batter. If you don't have blueberry muffin mix, a standard yellow cake mix can work as a substitute, just add fresh or frozen blueberries. You can also use fresh peaches if they're in season for enhanced taste. For a twist, add some chopped nuts for crunch or substitute the peaches with other fruits like apples or pears.
Serving Suggestions
This Blueberry Peach Coffee Cake makes a delightful breakfast or brunch treat. It pairs beautifully with a side of yogurt or a fresh fruit salad for a balanced meal. For an indulgent dessert, serve it warm with a scoop of vanilla ice cream or whipped cream. It also complements a cup of coffee or tea perfectly, making it an ideal addition to a gathering or casual get-together.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or until heated through. You can also enjoy it cold with a cup of coffee or tea.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Coffee Cake contains roughly 333 calories, with 4g protein, 42g carbohydrates, and 16g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of the muffin mix?
Yes, you can use fresh blueberries; however, you will need to make a basic muffin batter from scratch. Combine flour, sugar, baking powder, milk, and eggs, then fold in the blueberries before baking. This will provide a fresh flavor while still achieving that moist coffee cake texture.
How can I make this recipe healthier?
To make this coffee cake healthier, consider using whole wheat flour instead of all-purpose flour and reducing the sugar by half. You can also substitute unsweetened applesauce for the butter to cut down on fat while keeping it moist. Adding oats or nuts can increase fiber and provide additional nutrients.
Can I freeze the coffee cake?
Yes, you can freeze the coffee cake. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight and reheat individual slices as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).