Peach and Blueberry Coffee Cake

Sommerlicher Pfirsich-Heidelbeer-Rührkuchen

Aren’t coffee cakes the best? They are so unassuming, don’t need that many ingredients and it does not take that long for you to actually get to the baking state of this cake. At least this peach and blueberry coffee cake is prepared quickly. You will have to cream the butter, add the sugar and cream a bit more, add eggs and vanilla extract and from there is basically is done. OK, let’s say the hard part. The rest is mainly waiting. So if you are not in the mood for being in the kitchen forever, how about this peach and blueberry coffee cake?

Sommerlicher Pfirsich-Heidelbeer-RührkuchenYes, you can make this cake also with berries or some other kind of stone fruit. I recommend using fresh fruits as otherwise the additional moisture will make it hard for this cake to bake through. I am currently envisioning a version with apricots and rosemary. You may also like this cake with a berry mix, with apples and a dash of cinnamon or with plums and some sprinkle of honey. Seriously, this cake is extremely versatile. You may even increase the amount of fruits and mix some into the batter, if you so desire. If you do so, I recommend tossing the fruits in a bit of oil and then coat them with flour for the fruits not to sink to the bottom. Otherwise you may find your cherries on the bottom.

Sommerlicher Pfirsich-Heidelbeer-RührkuchenI hope this was inspiration enough for you to pull out your baking bowl and to make this simple, yet delicious coffee cake. At least I believe it is worth turning on the oven in summer. Seriously. You will get a very moist crumb as this batter is prepared with Greek yoghurt and it is perfect if you want to use up some leftover fruits. So get to the kitchen and make somebody happy!

Sommerlicher Pfirsich-Heidelbeer-RührkuchenCredit: Zimt, Zucker und Liebe (in German)

Peach and Blueberry Coffee Cake

Serves: One 24cm/8inch springform
Prep Time: 15min Cooking Time: 1 hr Total Time: 1 hr 15min

You will fall in love with this moist and simple peach and blueberry coffee cake. The secret to the light texture and crumb is greek yoghurt. You can repllace the peaches and blueberries with any fruits of the season, so versatile!


  • 200 grams of butter, at room temperature
  • 200 grams of regular sugar
  • 4 eggs, size L
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 300 grams of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 150 grams of Greek yoghurt
  • About two peaches
  • 125 grams of blueberries (yes, you can use different stone fruits, or just berries, etc.)
  • About two tablespoons of regular sugar for drizzeling
  • Icing sugar or whipped cream for decoration



Preheat oven to 180 degrees Celsius and oil a 24cm/8inch springform with oil.


Cream the soft butter for about two minutes, then add the sugar and cream for another two minutes or so. Mix in each egg and vanilla extract thoroughly.


Now add the flour, baking powder, salt and Greek yoghurt. Only mix until combined, don't overmix. Spread into prepared springform.


Cut peaches into thin slices and layer them onto the cake as you can see on the pictures. Loosely put berries in empty spaces and sprinkle with two tablespoons of sugar. Bake for about one hour on middle rack, inserted toothpick should come out clean. Let cool a little before releasing from springform. Serve sprinkled with icing sugar and/or whipping cream.

Sommerlicher Pfirsich-Heidelbeer-Rührkuchen

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