Peach Blueberry Cake with Streusel Topping Recipe
This Peach Blueberry Cake with Streusel Topping is a delightful and moist dessert bursting with fresh fruit flavors. Featuring a tender cake base made with Greek yogurt and olive oil, it’s topped with a crunchy cinnamon-streusel and finished with a sweet vanilla glaze. Perfect for summertime gatherings or a cozy afternoon treat, this cake balances fresh peaches and blueberries with a tender crumb and a deliciously crumbly topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 4 tablespoons salted butter, melted
- 1/2 teaspoon ground cinnamon
Cake Batter
- 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 vanilla bean paste
- 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)
Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the streusel: In a small bowl, combine the brown sugar, flour, melted butter, and ground cinnamon. Stir until the mixture becomes crumbly. Set this streusel mixture in the refrigerator to chill while you prepare the batter.
- Whisk the wet ingredients: In a large bowl, whisk together the Greek yogurt, granulated sugar, olive oil, eggs, and vanilla bean paste until smooth and well combined.
- Add the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground cinnamon. Gradually add these dry ingredients to the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Fold in the fruit: Toss the chopped peaches and blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the fruit into the batter until they are evenly distributed.
- Assemble the cake: Pour the batter into the prepared springform pan, spreading it out evenly. Sprinkle the chilled streusel topping over the surface of the batter to create a crunchy, cinnamon-spiced layer.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or has just a few moist crumbs attached.
- Cool completely: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Carefully remove the sides of the springform pan and let the cake cool completely on a wire rack.
- Make the glaze: In a small bowl, whisk together the confectioner’s sugar, whole milk, and vanilla bean paste until smooth. If needed, add additional milk a few drops at a time to reach a drizzling consistency.
- Glaze and serve: Drizzle the prepared glaze evenly over the cooled cake. Slice and serve this deliciously moist and fruity cake to enjoy.
Notes
- Use fresh, ripe peaches and blueberries for the best flavor and texture.
- Greek yogurt adds moisture and a slight tang to the cake; ensure it is at room temperature for smooth mixing.
- Do not overmix the batter to keep the cake light and tender.
- The streusel topping can be prepared ahead and refrigerated until use.
- Vanilla bean paste provides more intense flavor than vanilla extract but can be substituted if needed.
- Ensure the cake cools completely before glazing to prevent the glaze from melting.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
