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.
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.
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.
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.
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
- 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
- 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.
- For the cake: Use an electric mixer to cream the butter and sugar on high speed for 4-5 minutes, until light in color.
- Reduce the speed to low and add 1 egg at a time. Then add vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the batter until just combined.
- Use a spatula to fold in the blueberries and peaches until completely mixed in.
- Spread the batter into a 9-inch springform pan that has been buttered and floured.
- Crumble the streusel topping evenly over the batter.
- Bake for 40-50 minutes until a knife inserted comes out clean.
- Cool completely. Sprinkle with confectioner’s sugar.