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Blueberry Peach Crumb Cake


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Blueberry Peach Crumb Cake


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Blueberry Peach Crumb Cake

This peach and berry coffee cake is a wonderful breakfast or dessert, simple and tasty.


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min




  • 2 teaspoons cinnamon
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup butter
  • 1 cup sour cream
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup cut up skin-on ripe peaches
  • 1 cup fresh blueberries
  • Powdered sugar for dusting


  1. Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch square cake pan
  2. In the bowl of a mixer with a paddle attachment combine the cinnamon, flour, sugar, brown sugar and butter on a low speed until blended and mixture starts to form clumps. Reserve 1 cup of the crumb topping for later to top off the cake.
  3. Add baking powder, baking soda and salt to the flour mixture.  Whisk together the sour cream, egg, and vanilla until blended. Add this liquid mixture to the remaining flour mixture and mix until smooth. Spread it into the prepared cake pan. Sprinkle the peaches and blueberries over the batter and then the reserved crumb topping over the fruit.
  4. Bake for about 40 minutes until firm to the touch in the middle and toothpick inserted into the cake comes out clean.
  5. Cool on a wire rack.
  6. Sprinkle with powdered sugar and cut into squares to serve.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




10 Responses to Blueberry Peach Crumb Cake

  1. I made this recipe pareve even though I know it is no Chef Laura’s way (pleas forgive me) but it was absolutely delish. I used pareve sour cream and it was so moist. I was thinking it would even work with apples for Rosh Hashannah.

  2. avatar says: Penina

    What are the measurements for this recipe? It doesn’t have how much of any of the ingredients are needed.

  3. avatar says: fs

    Yes, PLEASE post measurements! Hard to try otherwise, and I have peaches and blueberries just sitting in my frig, waiting to be cooked!

  4. Cinnamon is listed as an ingredient but no mention of it in the directions?!

  5. sorry! the cinnamon goes into the streusel at the beginning with the butter and flour!

    this is a great recipe. you will love it!

  6. avatar says: frippie

    I’m a little confused how to follow step #3. It says to mix baking powder & soda in with sour cream mixture, but then it says to mix baking powder & soda into flour mixture. There is only 1 measurement listed for each baking powder and baking soda. This looks like a great recipe and I really want to try it, but I want to get it right. Thank you for your help!

  7. the recipe should say 1 teaspoon baking soda and 1 teaspoon baking powder

    all the dry ingredients get whisked together and then added to the wet ingredients.


  8. any ideas of a good pareve substitute for the sour cream other than tofutti sour cream?

    • I have used in other recipes, a mix of coconut milk and lemon juice, but there are also recipes for vegan sour cream using cashews or tofu – do a search online to find something that appeals to you.

  9. you can use coconut yogurt. it is pareve, natural and minimally processed!


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