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Blueberry Peach Coffee Cake

Jessica Robinson
  • 80 minutes
  • Serves 3

INGREDIENTS

2 cups

granulated sugar

1/2 cup

unsalted butter (softened)

4

large eggs, room temperature

1 1/4 cups

full-fat sour cream

4 cups

all-purpose or cake flour (sifted)

1 tbsp

baking powder

1 tsp

salt

1 tsp

pure vanilla extract

1 cup

fresh blueberries

2

peaches, peeled, pitted, diced

1/2 cup

unsalted butter (softened)

1 cup

granulated sugar

3/4 cup

all-purpose flour

1/2 tsp

ground cinnamon