• Skip to main content
  • Skip to primary sidebar

Give Recipe logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Cakes » Blueberry Peach Coffee Cake

    Published: Jul 20, 2018 · Modified: May 19, 2025 by Zerrin & Yusuf

    Blueberry Peach Coffee Cake

    Jump to Recipe

    This Blueberry Peach Coffee Cake is a luscious cake that is sure to be a crowd pleaser. Made with olive oil and kefir, this simple cake is moist, tender and so light. It is screaming summertime with the peaches and blueberries on the top.

    Blueberry peach coffee cake dusted with powdered sugar on a white plate

    Looking for an easy fruit cake that you can impress all your friends with? Look no further! Make this peach coffee cake in a springform pan, top with extra peaches and blueberries towards the end of the baking. Voila! You have the most fascinating summer cake ever! You don’t even need a glaze as the top is already wonderfully moist thanks to the peaches and blueberries.

    How to make

    I use a 9x3-inch springform pan for this cake because I find it easier to release the cake from it. You can use any shape of cake pan you have. Just make sure the amount of the cake batter fits the pan well.

    Use a cooking spray or butter to grease the side and the bottom of the pan and line it with parchment paper. I grease the parchment paper too so that I can easily remove the parchment paper and transfer the cake on to a serving plate or a cake stand.

    Sifting powdered sugar on peach coffee cake with fresh peaches

    I make this peach coffee cake with fresh peaches because we are in season, but you can make this cake all year round using canned peaches too. Make sure you drain the canned peaches well before placing them on the batter. It is even better if you wait them on paper towel while you are preparing the cake batter.

    I place the peaches and blueberries in two steps. First, directly on the batter in the pan before baking. Then I put a few more peach slices and blueberries in the middle of baking so that they keep their shape and color. This second step is totally optional.

    As peaches are abundant these days, I’m always open to new peach recipes. Here are two fantastic looking peach cakes I’m planning to try before the season ends:

    Peaches Cream Poke Cake from Melissa’s Southern Style Kitchen

    Slow Cooker Peach Upside Down Cake from Cupcake Project

    About Baking With Kefir

    Although my family loves kefir on its own, I do love to create recipes with it. If you are following our blog for a while, you know so well that I love to use kefir in my baking. The Glazed Lemon Zucchini Bread with kefir I shared on the blog last year was amazing and it’s still one of our readers’ favorites.

    Peach coffee cake recipe with kefir photographed on white plates

    Kefir is a great ingredient to help this cake get moist with a slight tangy flavor. In addition, you don’t need to use a lot of butter in this recipe thanks to kefir. Well, I don’t use any butter at all. Just ⅓ cup of olive oil was enough. Don’t worry, you won’t feel the taste of olive oil in the cake. If you want to include kefir in your diet, using it in a cake like this would be a great start.

    If you have a chance to make this peach blueberry cake recipe, I’d love to hear your feedback. Please rate the recipe and leave a comment below.

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

    Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

    📖 Recipe

    Blueberry peach coffee cake dusted with powdered sugar on a white plate
    2 from 1 vote

    Blueberry Peach Coffee Cake

    By Zerrin & Yusuf
    Coffee cake made with kefir and olive oil and topped with peaches and blueberries
    Yields: 8
    Prevent your screen from going dark
    PRINT PIN
    PREP 10 minutes mins
    COOK 50 minutes mins
    TOTAL 1 hour hr

    INGREDIENTS
      

    • 2 eggs
    • ¾ cup sugar
    • ⅓ cup olive oil
    • ½ cup kefir
    • ½ teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 4 peaches sliced with their skin (not too thick)
    • ½ cup blueberries
    • 1 teaspoon granulated sugar
    • 1 teaspoon powdered sugar for garnish

    INSTRUCTIONS
     

    • Preheat oven to 350F.
    • Butter the bottom and the sides of a 9x3-inch springform cake pan or use cooking spray. Line it with parchment paper and butter it too.
    • Mix eggs and sugar with an electric mixer until creamy. Add in olive oil, kefir and vanilla extract and mix well.
    • In a medium bowl, whisk together the flour, baking soda and salt.
    • Pour the dry mixture into the wet mixture gradually and stir with a spatula just until combined. Don’t overmix it.
    • Pour the batter into the prepared pan. Place peach slices in a circular shape and scatter blueberries between peach slices. Sprinkle granulated sugar over the fruit. Leave a few peach slices and some blueberries for the second topping during baking.
    • Bake the cake for 35 minutes. Remove from the oven, place extra peach slices and blueberries (optional) and put it back to the oven. Bake until golden or a toothpick inserted in the center comes out clean or with a little crumbs, about 15 minutes, 50 minutes in total.
    • Let it completely cool down in the pan. Release it from the pan and slide the cake onto a cake stand or plate.
    • Dust with powdered sugar when serving.

    NOTES

    Keep the leftovers wrapped in the refrigerator for up to 3 days. It tastes still good on the third day, but I don’t think it stays that long.

    NUTRITION

    Calories: 330kcalCarbohydrates: 53gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 43mgSodium: 244mgPotassium: 148mgFiber: 2gSugar: 27gVitamin A: 340IUVitamin C: 4mgCalcium: 34mgIron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Dessert
    Cuisine American
    Tried this recipe? Leave a comment below!
    « Ginger Lemonade
    Green Olive Salad »

    Reader Interactions

    Comments

      2 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lola says

      August 16, 2020 at 3:12 am

      2 stars
      It looks pretty but there’s too much liquid in the fruit, meaning it’s basically raw cake at the top right u see the pile of peaches and blueberries. Also maybe you have mini peaches, I sliced 4 peaches and you only really need 1.5 to top the cake.

      Reply
    2. Healthy Kitchen 101 says

      July 23, 2018 at 6:13 am

      I've never tried the taste of peach mixing with coffee, it must be distinctive!
      - Natalie Ellis

      Reply
      • Zerrin says

        July 23, 2018 at 11:57 am

        Hi Natlie! Well, there is no coffee in the cake. This cake is mostly served with coffee, that's why it is called coffee cake.

        Reply
    3. sue | the view from great island says

      July 22, 2018 at 11:38 pm

      So pretty Zerrin, sharing!

      Reply
      • Zerrin says

        July 23, 2018 at 1:18 am

        Thank you Sue! Much appreciated!

        Reply
    4. Idtis says

      July 21, 2018 at 2:40 pm

      Hi zerrin
      Could you please give me the link for the orange cake recipe, that was before this recipe.
      Tqvm

      Reply
      • Zerrin says

        July 21, 2018 at 11:31 pm

        Hi Idtis! Sorry, I don't understand which recipe you are talking about.

        Reply

    Primary Sidebar

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Footer

    ABOUT

    • About Us

    POLICIES

    • Privacy Policy

    LET'S CONNECT!

    • Contact
    • Subscribe

    All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2025 GIVE RECIPE

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Privacy PolicyACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.