Blueberry Peach Streusel Cake

Total Time
Prep 15 mins
Cook 40 mins

This is so good I make it in 2 pans so I don't eat it all. One to keep and one to bring to share.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. grease and flour 2 8x8x15/8 foil pans.
  3. In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
  4. Remove and set aside.
  5. In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
  6. Set aside.
  7. Mix blueberries, peaches,and flour.
  8. Set aside.
  9. Pour batter into prepared pans topping with fruit mixture pressing in gentle.
  10. Then top with Strusel.
  11. Splitting everything equaly between each pan.
  12. Bake for 40-45 minutes.
  13. Cool and keep one for yourself and bring the other to a picnic.
Most Helpful

This cake reminded me of a big muffin, we really enjoyed the mix of peaches and berries on top. I used slivered almonds in the streusel which turned out very tasty and crunchy. The only problem was that the areas of cake without fruit was very dry.

jackieliz September 05, 2010

Delicious and really easy to make! I subbed raspberries for the blueberries, as I had them on hand, and it tasted lovely with the peaches. I aslo used ground almonds instead of hazelnuts (I was sure I had hazeluts, but couldn't find them!) Such a beautiful cake, it looks like you spent hours making it. Definately will make this one again! Thanks, Rita! Made for Veg*n Swap 12.

Katzen July 26, 2009

Very nice breakfast-y type of cake! This would be a good addition to a brunch spread. I didn't have any hazelnuts, so I used walnuts instead, and, except for the two fresh peaches I had on hand, the fruit was frozen. At first glance, I didn't think there was going to be enough streusel for both cakes (I looove streusel), but once it was sprinkled on it was just fine. Good stuff, thanks for posting! Made for ZWT4

Muffin Goddess June 28, 2008