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    You are in: Home / Recipes / Blueberry Peach Streusel Cake Recipe
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    Blueberry Peach Streusel Cake

    Blueberry Peach Streusel Cake. Photo by Katzen

    1/4 Photos of Blueberry Peach Streusel Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Rita~'s Note:

    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.

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    8x8 pans

    Units: US | Metric


    Cake Batter

    Fruit Filling


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

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    Ratings & Reviews:

    • on September 05, 2010


      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.

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    • on July 26, 2009


      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.

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    • on June 28, 2008


      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

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    Read All Reviews (5)


    Nutritional Facts for Blueberry Peach Streusel Cake

    Serving Size: 1 (1046 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 973.6
    Calories from Fat 623
    Total Fat 69.2 g
    Saturated Fat 34.2 g
    Cholesterol 447.9 mg
    Sodium 621.8 mg
    Total Carbohydrate 70.1 g
    Dietary Fiber 9.0 g
    Sugars 27.8 g
    Protein 23.1 g

    The following items or measurements are not included:

    cake mix

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