Blueberry Peach Streusel Cake
Ready In: 55 mins
Yields: 2 8x8 pans
Ingredients
Topping
- 1 cake mix, divided use with batter (Betty Crocker)
- 1⁄4 cup flour
- 1⁄4 cup rolled oats
- 1⁄2 cup ground hazelnuts
- 3 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 pinch salt
Cake Batter
- 3⁄4 cup buttermilk
- 3 eggs
- 1⁄4 cup flour
- 1⁄3 cup butter, melted
- 1⁄2 teaspoon cinnamon
- 1 teaspoon almond extract
- 1⁄2 teaspoon lemon, zest of
Fruit Filling
- 1 cup fresh blueberries
- 2 cups peaches, pitted and cut into 1/2 inch peaces
- 1 tablespoon flour
Directions
- Preheat oven to 350 degrees.
- grease and flour 2 8x8x15/8 foil pans.
- In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
- Remove and set aside.
- In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
- Set aside.
- Mix blueberries, peaches,and flour.
- Set aside.
- Pour batter into prepared pans topping with fruit mixture pressing in gentle.
- Then top with Strusel.
- Splitting everything equaly between each pan.
- Bake for 40-45 minutes.
- Cool and keep one for yourself and bring the other to a picnic.
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