After a mini-vacation to Phoenix last week, I am definitely ready to attack the last half of the year! David and I had an amazing time relaxing with my family, and it was the perfect way to re-charge. I was also lucky (and thankful) to have a partner in crime helping me search for the best coffee in all of Phoenix. We were definitely well caffeinated that day, and ultimately found two coffee shops we loved! I can’t wait to share our spots with you soon! In the meantime, I thought I would share a recipe that really does celebrate the flavors of Summer. Plus, it conveniently goes well with coffee! This fresh blueberry nectarine coffee cake combines two sunny and bright flavors with a moist crumb cake, and a cinnamon sugar crust top.
Side note/funny story about the cinnamon sugar crust. I originally set out to make a crumble top, but I was on the phone when I was making it and mixed up the butter and flour ratios. Whoops! It didn’t occur to me until after I sprinkled it on top of the batter, so I decided to bake it anyway. Rather than a streusel, the cake came out with a hard “shell” of butter, cinnamon, and brown sugar. How could that be wrong, right? It tasted so good, that I decided to leave it! Serves me right for recipe testing while distracted, but this actually turned out pretty darn good! A little extra butter baked in never hurt anyone, right?
If you want to make a more traditional crumb top, here is what I meant to use! It is usually a 1:1:1 sugar, butter, flour ratio.
Blueberry Nectarine Coffee CakePrint Recipe
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs (room temperature)
- 3/4 cup whole milk (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup chopped/cubed fresh nectarine
- ---FOR THE TOPPING---
- 1/2 cup (1 stick) butter, softened, but still firm
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tbsp cinnamon
Pre-heat the oven to 325 degrees, and prepare a loaf pan by spraying it with cooking spray. Set it aside.
In a small bowl, sift together the flour, baking powder, and salt. Set it aside.
In a separate small bowl, add the topping ingredients - butter, flour, sugars, and cinnamon. Using a pastry blender, fork, or your hands, start mixing and incorporating the ingredients until a rough crumble starts to form. Set it aside.
In a large bowl, on medium speed of an electric mixer, beat together the oil, sugar and eggs, until really light and thick. About 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating well after each addition until smooth.
Gently fold in the blueberries and nectarines, and pour the batter into the prepared pan.
Sprinkle with the crumble topping and bake for 60-70 minutes or until a cake tester or toothpick is inserted into the center and comes out clean.
Let cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
If you want to make a more traditional crumb top, here is what I meant to use! It is usually a 1:1:1 sugar, butter, flour ratio. 1/2 cup (1 stick) butter, softened, but still firm, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 Tbsp cinnamon