Peach Blueberry Cake with Streusel Topping

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Peach Blueberry Cake with Streusel Topping

Recipe from Two Peas and Their Pod

A soft and moist Peach Blueberry Cake made with Greek yogurt, juicy peaches, sweet blueberries, a buttery cinnamon streusel topping, and finished with a simple vanilla glaze. Perfect for brunch, dessert, or any summer gathering.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: blueberry, cake, peach, streusel topping

Servings:

Calories: 321kcal

Ingredients

For the streusel:

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

For the cake:

1 cup granulated sugar
1 cup plain whole milk Greek yogurt, at room temperature
1/2 cup olive oil, or avocado oil
3 large 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 ground 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 whole milk
1/2 teaspoon vanilla bean paste or pure vanilla extract

Instructions

Preheat oven and pan. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the streusel. In a small bowl, stir together the brown sugar, flour, melted butter, and cinnamon until crumbly. Place in the refrigerator until ready to use.
Whisk the wet ingredients. In a large bowl, whisk together the Greek yogurt, sugar, olive oil, eggs, and vanilla extract,
Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in the fruit. Toss the blueberries and peaches in 1 tablespoon of flour. Gently fold in the peaches and blueberries until evenly distributed throughout the batter.
Assemble the cake. Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the streusel evenly over the top.
Bake the cake. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool completely. Let the cake cool in the pan for 20 minutes, then carefully remove the sides of the springform pan.
Make the glaze. In a small bowl, whisk together the confectioners' sugar, milk, and vanilla bean paste until smooth. Add a little more milk if needed to reach a drizzling consistency.
Glaze and serve. Drizzle the glaze over the cooled cake. Slice and serve.

Notes

Tossing the fruit with flour helps prevent it from sinking.
Use ripe but slightly firm peaches for the best texture.
Chill the streusel before adding it to the cake.
Don't overmix the batter or the cake can become dense.
A 9-inch springform pan makes removing the cake easy.
If the top begins browning too quickly, loosely tent it with foil during the final 10 minutes of baking.
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture and flavor, let refrigerated slices come to room temperature before serving.

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