Peach-Blueberry Coffee Cake with Lemon Thyme Crumbs

Happy Sunday, baking friends!

I’m going to go out on a limb with this next statement: crumbs make everything better! Everyone loves brown sugar and cinnamon crumbs! Every bite should have at least one very fat crumb.  Of course, it gets better when you combine it with my simple, tender, golden butter cake which is highlighted with a layer of fresh, juicy, sliced peaches and giant, delicious blueberries. Peaches and blueberries are an amazing combination and are even better topped with a fresh lemon thyme crumb. The thyme gives a subtle herbal quality to the cake along and the succulent peaches and blueberries add to its sweetness. It’s a brilliant way to show off fruits and berries and turn something simple into something delicious!

Let’s do it!

For the Cake:


1 stick butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon almond extract

2 cups flour

2 teaspoon baking power

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup yogurt or sour cream

2-3 peaches, halved,  pitted and sliced

1 cup blueberries

For the Thyme Crumbs:

1/4 cup sugar

1/4 cup brown sugar

1 cup flour

6 tablespoons butter, melted

pinch salt

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 teaspoon fresh lemon thyme, chopped (optional)

To Make the Cake:

Preheat oven to 350 degrees. Grease a 9-inch springform pan. My springform pan was giving me a headache, leaking, so disregard the foil on the inside.

Using an electric stand mixer, beat the butter, sugar and almond extract until light and fluffy. Add the eggs, 1 at a time, beating for 2 to 3 minutes or until creamy.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add this to the butter mixture alternating with the yogurt, beginning and ending with the flour mixture.

Scrape batter into the prepared pan and arrange peaches on top, pushing the peach slices gently into the batter. Sprinkle the blueberries over the peaches.

For the crumbs, whisk together the flour, sugars, salt, cinnamon, vanilla, thyme and melted butter and mix until crumbles form.  Sprinkle the crumbs over the fruit.

Transfer to the oven and bake 60-75 minutes or until golden on top. If the top of the cake looks as if it’s browning too quickly after 45 minutes, cover it loosely with a foil tent. The center may take longer to cook due to the high amount of fruit and juice. Cooling the cake in the springform pan will also help with the fruit juices solidifying.

Dust with powdered sugar, if desired.


Enjoy every bite!

Thanks for stopping by…



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