This moist, fluffy nectarine cake bursts with fresh fruit and is topped with a crunchy almond streusel. This simple yet delicious dessert is perfect for any occasion.
You'll also love my other cakes: blueberry loaf cake, strawberry rhubarb cake and this lemon drizzle cake.
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⭐️ Why this recipe works
- Moist Texture: The sour cream ensures a moist and tender crumb.
- Flavor Combination: The mix of nectarines and blueberries adds a sweet-tart balance.
- Crispy Topping: The almond streusel topping provides a crunchy contrast to the soft cake.
- Simple Preparation: Straightforward steps make it accessible for all skill levels.
- Versatile: Can be served as a dessert or a sweet breakfast treat.
🧾 Ingredients notes
- All-purpose flour: Forms the base structure of the cake.
- Baking powder and baking soda: Leavening agents that help the cake rise.
- Salt: Enhances the flavors.
- Butter: Adds richness and moisture.
- Sugar: Sweetens the cake.
- Eggs: Bind the ingredients and provide structure.
- Vanilla extract or paste: Adds depth of flavor.
- Sour cream: Keeps the cake moist and tender.
- Fresh blueberries: Add a burst of tart sweetness.
- Nectarine: Provides a fresh, juicy fruit layer.
- Almond flour/meal: Adds a nutty flavor to the streusel.
- Cold butter: Creates a crumbly texture in the streusel.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Moist Nectarine Cake With Blueberries recipe step-by-step
- Prepare the Streusel and Baking Pan: Place all the streusel ingredients in the bowl of a food processor and blend until it resembles breadcrumbs. Set aside in the fridge to keep cold until ready to use. Grease and line the base and sides of a 9-inch springform cake pan.
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment or with an electric hand whisk, mix the butter and sugar on medium-high until very light and fluffy.
- Add Eggs and Vanilla: Scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Mix for another 30 seconds until just combined.
- Combine Wet and Dry Ingredients: Add the flour mixture and sour cream alternately in three additions, beginning and ending with the flour. Pour the batter into the prepared cake pan and refrigerate for about 20 minutes to firm up.
- Add Fruit and Streusel: Arrange the sliced nectarines and blueberries on top of the batter. Sprinkle with about ½ cup of the streusel topping.
- Bake: Bake for 35-40 minutes, or until the cake is golden on top, the blueberries have burst, and the top springs back when touched lightly.
📖 Substitutions and variations
- Fruit Substitutions: Replace nectarines with peaches or plums for a different flavor.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Option: Substitute sour cream with a dairy-free yogurt and use vegan butter.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Keeping Streusel Cold: Ensure the streusel stays cold before baking to maintain its crumbly texture.
- Room Temperature Ingredients: Using room temperature butter and eggs helps the batter mix more evenly.
- Testing for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled nectarine cake in an airtight container in the fridge for up to 5 days.
- Freezer: Place cake slices in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To refresh the cake, warm slices in a 150ºC (300ºF) oven for 10-15 minutes or until heated through.
❓Recipe FAQ's
You can use a pastry cutter or your fingers to blend the streusel ingredients until they resemble breadcrumbs.
Yes, you can substitute or add other fruits like raspberries, blackberries, or sliced peaches. Just ensure they are fresh and not overly juicy to maintain the cake’s texture.
Add a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce when serving for an extra indulgent treat.
You can replace almond flour with more all-purpose flour or use finely ground nuts like walnuts or pecans for a different flavor.
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Moist Nectarine Cake With Blueberries
Ingredients
Cake Batter:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract or paste
- 1 cup sour cream, room temperature
- 1 ½ cups fresh blueberries
- 1 nectarine, thinly sliced
Almond Streusel Topping:
- ¾ cup flour
- 1 cup almond flour/meal
- ½ cup sugar
- ¼ teaspoon salt
- 1 cup cold butter
Instructions
- Prepare the Streusel and baking pan: Place all the streusel ingredients in the bowl of a food processor and blend until it resembles breadcrumbs. Set aside in the fridge to keep cold until ready to use.
- Preheat the oven to 325°F (165°C). Grease and line the base and sides of a 9-inch springform cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Mix the butter and sugar on medium-high until very light and fluffy in a stand mixer bowl fitted with the paddle attachment.
- Add Eggs and Vanilla: Scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Mix for another 30 seconds until just combined.
- Combine Wet and Dry Ingredients: Add the flour mixture and sour cream alternately in three additions, beginning and ending with the flour. Pour the batter into the prepared cake pan and refrigerate for about 20 minutes to firm up.
- Add Fruit and Streusel: Arrange the sliced nectarines and blueberries on top of the batter. Sprinkle with about ½ cup of the streusel topping.
- Bake: Bake for 35-40 minutes, or until the cake is golden on top, the blueberries have burst, and the top springs back when touched lightly.
Notes
- Streusel Tip: This streusel recipe is a versatile addition to your baking repertoire. It makes more than required, allowing you to get creative. For an extra crunch, freeze the remaining streusel and sprinkle it on top of cakes, cookies, and fruit crisps.
- Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smooth and well-mixed batter.
- Fruit Options: For a different flavor profile, substitute nectarines for peaches or plums and blueberries for raspberries or blackberries.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Keith Gooderham says
Looks so tasty will try it this week as part of my commitment to broaden my cooking skills! The opening and closing shots are fabulous and really sell the recipe!
Natasha @ Salt & Lavender says
My mom used to make something similar with cherries! Looks delicious, Debs!
Debs says
Thanks Natasha! That sounds awesome with cherries!!!!