Blackberry-Peach Coffee Cake

This is a Southern Living recipe that I’ve been wanting to try for quite a while. I got a pint of blackberries in my CSA box this week so I decided to try it. I made this recipe exactly as written but the next time I’ll add more fruit, maybe double the peaches. This recipe is easy but be careful to not overmix the batter. Overmixing the batter will result in a tougher crumb to your cake. If you aren’t crazy about blackberries, use 3 or 4 peaches instead.


  • Streusel Topping (see below)
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 2  large eggs
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 2/3  cup  milk
  • 2  teaspoons  vanilla extract
  • 2  cups  peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
  • 1  cup  fresh blackberries
  • Powdered sugar
  • Garnishes: fresh blackberries, sliced peaches



1. Preheat oven to 350°. Prepare Streusel Topping. See recipe below.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Streusel Topping


  • 1/2  cup  butter, softened
  • 1/2  cup  granulated sugar
  • 1/2  cup  firmly packed light brown sugar
  • 2/3  cup  all-purpose flour
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground nutmeg



1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

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