Blueberry Peach Coffeecake
A moist and flavorful coffeecake bursting with sweet blueberries and peaches, topped with a cinnamon-sugar crumb. Perfect for breakfast or brunch, it offers a delightful combination of fruity freshness and tender crumbly topping that appeals to all ages and complements a cup of coffee or tea.
Ingredients
Instructions
- Preheat oven to 450°F.
- Wash blueberries until the blue color is gone. Drain peaches and lay on paper towels.
- Set peach juice aside.
- In a small bowl, combine flour, sugar, and cinnamon.
- Cut in margarine until mixture resembles coarse crumbs.
- Set aside.
- Make muffin batter, substituting peach juice along with liquid for the correct amount of water or liquid called for on the muffin mix package.
- Pour batter into a greased 8-inch pan.
- Cut peaches in half and press them into the batter, fat-side up.
- Sprinkle blueberries on top of the batter.
- Add the flour, sugar, and cinnamon mixture over the top.
- Bake for 25 minutes or until golden brown.
Tips & Substitutions
For a lighter version, try using a low-fat muffin mix or substitute applesauce for some of the margarine. You can also replace the peaches with other fruits like pears or apples if preferred. Ensure you drain the fruit well to prevent excess moisture in the batter, which could affect the texture. This recipe can easily be adapted to vegan recipes by using plant-based margarine.
Serving Suggestions
This Blueberry Peach Coffeecake is perfect for breakfast or as a sweet snack. Pair it with a hot cup of coffee or tea for a delightful afternoon treat. It also complements a brunch spread beautifully, especially alongside dishes like Barbecued Wieners or Candied Carrots With Apples. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Coffeecake contains roughly 347 calories, with 4g protein, 45g carbohydrates, and 17g fat. It is a good source of vitamin C (10% of the Daily Value).
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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture. This ensures the texture remains light and fluffy.
What can I do if I don't have peach juice?
If you don't have peach juice, you can substitute it with an equal amount of apple juice or even water. This will still provide moisture to the batter without compromising the overall flavor significantly.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free muffin mix and substitute regular flour with a gluten-free flour blend. Just ensure that all other ingredients are also certified gluten-free to maintain the integrity of the recipe.
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).