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As the summer sun shines brightly and the farmers' markets overflow with vibrant produce, there's no better time to indulge in the delightful combination of fresh peaches and blackberries. This Peach Blackberry Coffee Cake is an embodiment of that seasonal joy, bringing together the sweet and slightly tart notes of these fruits with a moist, tender crumb that's simply irresistible. Whether you're looking for a comforting breakfast to start your day, a charming centerpiece for your brunch gathering, or a delightful dessert to finish off a meal, this coffee cake is the perfect choice for any occasion.

Peach Blackberry Coffee Cake Recipe

Indulge in this delightful Peach Blackberry Coffee Cake that combines the sweetness of ripe peaches and tangy blackberries in a moist, fluffy cake! Perfect for breakfast or dessert, this easy recipe is made with simple ingredients and is sure to impress. Just mix, fold, and bake for a scrumptious treat that everyone will love. Enjoy a slice warm or at room temperature, and savor the flavors of summer with every bite!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream

1 cup fresh peaches, diced (about 2 medium peaches)

1 cup fresh blackberries

½ tsp ground cinnamon

2 tbsp brown sugar

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or a round cake pan.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.

          Incorporate Sour Cream: Gradually add the sour cream to the wet mixture, mixing until smooth.

            Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

              Add the Fruits: Gently fold in the diced peaches and blackberries into the batter.

                Prepare Topping: In a small bowl, mix the ground cinnamon and brown sugar together. Set aside.

                  Assemble the Cake: Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top, smoothing it out gently. Finally, sprinkle the rest of the cinnamon sugar mixture on the top.

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

                      Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

                        Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 9