Blueberry Peach Crumb Cake

Every time my family went up to Rochester, NY to visit my Granny and Pop-Pop, we had to make a pitstop first. My grandfather’s very favorite treat in the world was a crumb cake from B&W Bakery in Hackensack, NJ. We’d pack up the car, stop by the bakery for a crumb cake, and then hit the road.

Blueberry Peach Crumb Cake

Passing by that bakery last week, I found myself missing my Pop-Pop. I could almost taste the crumb cake — it’s amazing how strong our taste memories are.

Blueberry Peach Crumb Cake

This week, my husband and I are taking a mini-vacay to the Jersey shore with a cooler, beach towels, and sunscreen in tow. I wanted to pack some snacks so we don’t have to find a restaurant three times a day. Alas, the perfect opportunity to try my hand at making a scrumptious crumb cake.

Blueberry Peach Crumb Cake

I love using fresh, seasonal ingredients so I thought, why not try a summery variation of the classic crumb cake? I started with the Barefoot Contessa’s blueberry crumb cake recipe and decided to add in some ripe, juicy peaches.

Blueberry Peach Crumb Cake

The result? A moist, flaky cake infused with the flavors of summer PLUS my favorite part: the crisp cinnamon and nutmeg crumbs. Now, time to get packed and count down the hours until sun, salt, and sand!

Blueberry Peach Crumb Cake

Blueberry Peach Crumb Cake



  • ¼ cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 t. ground cinnamon
  • 1/8 t. ground nutmeg
  • ¼ pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • 1/3 cup finely chopped pecans (optional)


  • 6 T. unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 t. pure vanilla extract
  • ½ t. grated lemon zest
  • 2/3 cup reduced fat sour cream
  • 1 ¼ cups all-purpose flour
  • 1 t. baking powder
  • ¼ t. baking soda
  • ½ t. kosher salt
  • ½ cup fresh blueberries
  • ½ cup chopped strawberries
  • Confectioner’s sugar for sprinkling

Blueberry Peach Crumb Cake


  1. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. For a different variation, add finely chopped pecans. Mix well and set aside.
  2. For the cake: Use an electric mixer to cream the butter and sugar on high speed for 4-5 minutes, until light in color.
  3. Reduce the speed to low and add 1 egg at a time. Then add vanilla, lemon zest, and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low speed, gradually add the flour mixture to the batter until just combined.
  6. Use a spatula to fold in the blueberries and peaches until completely mixed in.
  7. Spread the batter into a 9-inch springform pan that has been buttered and floured.
  8. Crumble the streusel topping evenly over the batter.
  9. Bake for 40-50 minutes until a knife inserted comes out clean.
  10. Cool completely. Sprinkle with confectioner’s sugar.
  11. Enjoy!

Blueberry Peach Crumb Cake


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