When summer rolls around, I love indulging in desserts that highlight fresh, seasonal fruit. This easy homemade blueberry peach crumb cake is one of those perfect summer treats that brings juicy peaches and tart blueberries together under a crisp, buttery crumb topping.
If you’re looking for a simple yet impressive dessert, this blueberry peach crumb cake will quickly become a favorite. It’s straightforward to bake, bursting with fruit flavor, and the crumbly topping adds a delightful texture that everyone will enjoy.
Why You’ll Love This Recipe
- Uses fresh seasonal blueberries and peaches for vibrant flavor.
- Simple ingredients you likely have on hand.
- Moist cake base with a crunchy crumb topping for perfect contrast.
- Great for breakfast, dessert, or afternoon snacks.
- Easy to customize with your favorite stone fruits or berries.
Ingredients
Gather these ingredients to make a delicious blueberry peach crumb cake with a buttery crumb topping.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and diced
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 9
- Calories: Approximately 320 per serving
How to Make Easy Homemade Blueberry Peach Crumb Cake – The Best Summer Dessert
- Preheat your oven to 350°F and grease a 9-inch square baking pan with butter or nonstick spray.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat softened butter and sugar until creamy and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternately add the dry flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
- Gently fold in the fresh blueberries and diced peaches, being careful not to break the fruit.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- To make the crumb topping, combine 3/4 cup flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter, gently pressing it down slightly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
Tips for the Best Results
- Use ripe, but firm peaches to prevent mushy texture in the cake.
- Coat the blueberries and peaches lightly with flour before folding them in to prevent sinking.
- Keep the butter for the crumb topping cold for a crisp, flaky texture.
- Don’t overmix the batter to keep the cake light and tender.
- Let the cake cool fully to let the crumb topping set and avoid crumbling when sliced.
Storage and Reheating
Store leftover blueberry peach crumb cake in an airtight container in the refrigerator for up to 4 days. This keeps the fruit fresh and the crumb topping crisp.
To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds or until warmed through. You can also serve it at room temperature for a tender texture.
Frequently Asked Questions
Can I use frozen blueberries and peaches?
Yes, you can use frozen fruit but be sure to thaw and drain them well to avoid extra moisture which can make the cake soggy. Tossing the fruit lightly in flour also helps keep them suspended in the batter.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt or buttermilk are good substitutes that will keep the cake moist and tender.
How do I store leftover crumb cake?
Leftover crumb cake should be covered and refrigerated. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I make this cake in a round pan?
Absolutely! A 9-inch round cake pan works well too, just adjust baking time slightly—check for doneness after about 35 minutes.
