Blueberry Peach Streusel Cake

Name: Blueberry Peach Streusel Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 8x8 pans
Ingredients: 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; 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; 1 cup fresh blueberries; 2 cups peaches, pitted and cut into 1/2 inch peaces; 1 tablespoon flour

Submitted by Rita1652

"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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photo by Katzen

Ready In:: 55mins
Ingredients:: 17
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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Reviews

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
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
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
Very nice cake, the blueberries and peaches are great together. I did use frozen fruit that I thawed, rinsed and wiped with a paper towel.

lauralie41
This is a great cake! I used a buttery yellow cake mix. The fruit with the crumb topping, totally awesome! Thanks Rita L

RecipeNut

Tweaks

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