Blueberry Peach Coffee Cake

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

2 from 1 review

Coffee cake made with kefir and olive oil and topped with peaches and blueberries


  • 2 eggs
  • ¾ cup sugar
  • 1/3 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


  1. Preheat oven to 350F.
  2. 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.
  3. Mix eggs and sugar with an electric mixer until creamy. Add in olive oil, kefir and vanilla extract and mix well.
  4. In a medium bowl, whisk together the flour, baking soda and salt.
  5. Pour the dry mixture into the wet mixture gradually and stir with a spatula just until combined. Don’t overmix it.
  6. 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.
  7. 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.
  8. Let it completely cool down in the pan. Release it from the pan and slide the cake onto a cake stand or plate.
  9. Dust with powdered sugar when serving.


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.


Keywords: kefir, peach, blueberries, coffee cake, peach coffee cake, olive oil cake, summer cake, fruit cake, peach coffee cake recipe