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Blueberry Peach Coffee Cake

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 10-12 servings 1x


A delicious summer coffee cake with juicy peaches and blueberries. Vegan friendly and refined sugar free with a gluten-free option.



Lemon Syrup: (optional)

  • Juice of 1 lemon
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon butter or coconut oil


  1. Preheat oven to 350F. Grease and flour (or use baking spray) an 8 or 9-inch springform pan. You can also use a regular cake pan lined with parchment paper. Set aside.
  2. Into your mixing bowl, combine together the flour(s), baking powder, and salt. Add in melted butter, sweetener, milk, and vanilla. Pour batter into your prepared baking pan.
  3. Top the batter with the peach slices, placing them in a circular patter along the outer rim and continue laying them in the same circular patter in the center. Top the peaches with the blueberries. Finish by sprinkling your almonds along the outer edge of the cake and, if you choose, a small sprinkle of turbinado sugar over the whole cake.
  4. Place the cake into the oven on the middle rack. Bake for 45-60 minutes, or until cake is puffed and center is set. True time will depend on your oven and the size pan you use. Start keeping an eye on it after about 40 minutes or so.
  5. For the syrup, combine lemon juice, honey, and butter in a small bowl (or saucepan.) Microwave for 30 seconds or so, (or heat over medium heat on the stove) until melted.
  6. Remove cake from the oven and pour the syrup over the hot cake so that it soaks in. Let cool slightly before removing the cake from the pan. Cake yields about 10–12 servings.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dessert, Breakfast