Indulge in the mouthwatering delight of this Delectable Blueberry Peach Crumble Cake. Combining the juicy sweetness of fresh peaches and blueberries with a tender, moist cake base, and topped with a buttery, cinnamon-scented crumble, this dessert is a true celebration of summer flavors. Every bite is a delightful mix of textures and tastes, from the soft fruit to the crunchy topping, making it an irresistible treat for any occasion.
Why You'll Love This: This Blueberry Peach Crumble Cake is a fantastic fusion of a classic coffee cake and a fruit crumble. The cake batter, enriched with whole milk yogurt and vanilla extract, is exceptionally moist and flavorful. The fresh peaches and blueberries add natural sweetness and a burst of fresh fruit flavor, while the crumble topping provides a delightful contrast with its buttery, sugary crunch. This cake is easy to make, yet impressive in taste and presentation, making it perfect for family gatherings or as a special treat just for you.
Perfect Occasion: This versatile cake is perfect for brunch, afternoon tea, or as a show-stopping dessert for any summer gathering. Its vibrant flavors and beautiful presentation make it ideal for celebrations such as birthdays, picnics, or potlucks. It's also a wonderful way to showcase seasonal fruits, making it a great choice for a casual weekend bake or a more formal event.
Decoration Tips: Enhance the visual appeal of your crumble cake by dusting the top with a light sprinkling of powdered sugar just before serving. You can also add a few extra fresh blueberries and peach slices on top for a burst of color and freshness. Serving the cake on a decorative cake stand or platter will make it even more inviting. For a touch of elegance, garnish each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
For the Crumble Topping:
- 70 grams cold unsalted butter, cubed
- 35 grams granulated sugar
- 60 grams brown sugar
- 150 grams all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the Cake Batter:
- 75 grams whole milk
- 2 eggs
- 2 teaspoons vanilla extract
- 80 grams whole milk yogurt
- 105 grams unsalted butter, melted
- 225 grams granulated sugar
- 255 grams cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 100 grams diced peach
- 130 grams fresh blueberries
For the Peach Topping:
- 350 grams sliced peach
- 28 grams granulated sugar
Instructions:
- Prepare the Crumble Topping:
- In a medium bowl, combine the cold, cubed butter, granulated sugar, brown sugar, all-purpose flour, cinnamon, and salt.
- Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Set aside in the refrigerator while you prepare the cake batter.
- Make the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease and line a 9-inch (22 cm) round cake pan.
- In a large bowl, whisk together the whole milk, eggs, vanilla extract, and whole milk yogurt until smooth.
- Add the melted butter and granulated sugar, mixing until well combined.
- In a separate bowl, whisk together the cake flour (or all-purpose flour), baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced peach and fresh blueberries.
- Assemble the Cake:
- Pour the cake batter into the prepared cake pan, spreading it out evenly.
- Arrange the sliced peach on top of the batter.
- Sprinkle the granulated sugar evenly over the peach slices.
- Evenly distribute the crumble topping over the entire cake.
- Bake the Cake:
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!