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There's something undeniably enchanting about incorporating seasonal fruits into our baking. As summer rolls in, ripe peaches and plump blackberries come into their prime, bursting with flavor and sweetness. These fruits not only add a vibrant pop of color to any dish but also infuse it with a natural sweetness that elevates the overall taste. One delightful way to celebrate these seasonal treasures is through the creation of a Peach Blackberry Coffee Cake.

Peach Blackberry Coffee Cake Recipe

Indulge in a slice of summer with this Peach Blackberry Coffee Cake! This delightful dessert combines the sweetness of ripe peaches and tart blackberries in a moist cake, topped with a buttery streusel. Perfect for breakfast, brunch, or a sweet afternoon treat, it's easy to whip up with simple ingredients. Drizzle with an optional glaze for an extra touch of sweetness. Serve warm, and enjoy every bite. Your family will love it!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

1 cup diced ripe peaches (fresh or canned, drained)

1 cup blackberries (fresh or frozen)

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 cup cold unsalted butter, diced

For the Glaze (optional):

1 cup powdered sugar

2-3 tbsp milk

1/4 tsp vanilla extract

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper.

    Prepare the Cake Batter:

      - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

        - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

          - Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

            - Gradually add the dry ingredients to the wet mixture, alternating with sour cream until just combined.

              - Gently fold in the diced peaches and blackberries being careful not to break the berries.

                Make the Streusel Topping:

                  - In a small bowl, mix together the flour, brown sugar, granulated sugar, and ground cinnamon.

                    - Add the cold diced butter and use your fingers or a pastry cutter to mix until crumbly.

                      Assemble the Cake:

                        - Pour the cake batter into the prepared baking dish, spreading it evenly.

                          - Sprinkle the streusel topping over the cake batter.

                            Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

                              Prepare the Glaze (Optional):

                                - While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness of the glaze by adding more milk or sugar as needed.

                                  Cool and Serve:

                                    - Once done, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.

                                      - Drizzle the glaze over the cooled cake, slice, and enjoy!

                                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices