This nectarine blueberry coffee cake is so tender and moist you’ll swear it’s been made by a chef. But it’s so simple, no one needs experience to make this cake epic. Made with sour cream to give it a fluffy texture and topped with an almond streusel topping it will be your new favorite dessert. It’s bursting with juicy blueberries and nectarines which take it to the next level.
Okay, so, when I write about coffee cake, I’m really speaking to my North American homies here. Because you guys know a good coffee cake when you see one. And you know you’re lookin’ at a pretty great one right now.
It’s not that cake isn’t popular in the UK. It really is! But whenever people hear the words “coffee cake” around here, it immediately conjures up cake with coffee in it.
Uuhhhhhmmmm…. Nope. Not the point of a coffee cake. It’s to have WITH the coffee, not to have instead of the coffee. They’ll get it one day. I hope. Or maybe not. That just means more coffee cake for me. I’m not mad about that.
But, let’s actually get down to coffee cake business. If you’re a cake novice this is the cake for you. There’s nothing complex or tricky about this recipe. But what it skips in technical prowess it more than makes up for in farmhouse style delicious-ness.
Here’s why you’re gonna love this blueberry coffee cake…
- It’s loaded with juicy fresh fruit… lots of it.
- There’s the most delicious almond and butter streusel topping to bring texture and crunch.
- It’s the perfect thing to bring to a coffee date with your BFF.
- This cake holds up in the fridge like a dream. Meaning you can snack on it all week long and every bite will be amazing!
- It looks like the very definition of country charm with that icing sugar glaze.
But all these amazing qualities besides, this cake is just plain snackable, dessert-able and midnight munchable. I’ve been battling out with a cold over the last two weeks and the only thing that seems to be working is to eat this cake for breakfast and then have another slice for dinner.
It may not be that it’s working wonders on my cold, but it is working wonders on my soul. Sometimes (almost always) food really does = love.
How to make a blueberry coffee cake in 6 simple steps:
- Make almond streusel topping and set it aside. *Note that this recipe makes more than you need, but pop it in the freezer for topping apple crisps and for sprinkling over any of your bakes before they go in the oven.
- Preheat the oven and measure out all of your ingredients and slice the nectarines (if using them) and make sure you read the whole recipe before you start.
- Line and grease your baking tin
- Mix the cake batter according to the recipe and pour it into the tin.
- Top with the fruit and streusel topping and bake.
- Let the cake cool slightly and pour the icing sugar glaze over top.
The only thing I would suggest, really strongly suggest… is that you serve this cake a room temperature or even a little on the warm side. When all those juicy blueberries and nectarines have a little heat in them, they seem to burst on the tongue so easily and the cake is the softest and fluffiest it can be.
In other words, it’s the perfect unfancy but so delicious summer blueberry coffee cake for this mid-summer week. Get baking in 3,2,1…
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Nectarine Blueberry Coffee Cake
- 1 1/4 cups all purpose plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1 Tbsp vanilla extract or paste
- 1 cup sour cream room temperature
1 1/2 cups fresh blueberries
- 1 nectarine thinly sliced
Almond Streusel Topping
- 3/4 cup flour
- 1 cup almond flour/ meal
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup cold butter
For the Almond Streusel
- Place all the ingredients in the bowl of a food processor and blend until it looks like breadcrumbs. Set aside in the fridge to keep cold until ready to use. *See note.
- Preheat the oven to 325f and grease and line the base and sides of a 9 inch spring form cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Place the butter and sugar in a stand mixer bowl fitted with the paddle attachment. Mix the butter and sugar on medium high until very light and fluffy.
- Scrape down the sides and bottom of the bowl and add the eggs and vanilla and mix for another 30 seconds until just combined.
- Add the flour mixture and sour cream alternately. Add them in three additions beginning and ending with the flour. Pour the butter into the cake pan and cover the and refrigerate for about 20 minutes to firm it up.
- Place the sliced nectarines and blueberries on top and sprinkle with about 1/2 cup of the streusel topping.
- Bake for 35-40 minutes, or until the cake is golden on top and the blueberries have burst and the top springs back when touched lightly.