Peach Blueberry Crumble Cake

Fluffy and tender all butter pound cake layered with macerated peaches and fresh blueberries, topped with a crunchy crumble and drizzled with a warm custard sauce. An elegant but simple summer baking dessert recipe.

I feel like the people/ninjas who follow my blog are like a secret community I have. So, what I share on social media is not known to you lot. But I am here to briefly share a fun but eventful dessert pop up I did in Bombay this summer (last month) with a childhood friend of mine. I shared a bunch of stories and information on the pop up and the menu etc which you can go and wash if you find it interesting here.

Bringing me to this recipe, it was one of the items on my dessert menu and might I say it was such a winner. We served it in 4 inch sized 250gm individual cakes which were so cute and perfect for travel as well. This recipe is a spin off from Ravneet’s Cherry streusel cake recipe which is part of my cookbook recipe series.

The cake itself is an all butter pound cake that is flavored with vanilla and almond extract. But the crowning glory is the macerated peaches and fresh blueberries with the crumble on top. It makes this already delicious cake even more yummy and very fit for summer. I suggest serving it with a warm custard sauce that is quick and easy to whip up from scratch. Alternatively you can serve it with cold cream or ice cream. Without any further ado let us get to the recipe itself.

What is crumble cake?

A crumble cake is soft but tender and buttery. It is topped with a crunchy crumble that makes for a very delicious contrasting dessert recipe that works well with a dustin got powdered sugar, a sugar glaze/icing or any sauce. When making crumble cakes it is important to keep the cake to crumble ratio in check.

What is peach blueberry crumble cake?

Peach blueberry crumble is basically a soft and tender pound cake topped with juice macerated peaches and blueberries in lemon juice and sugar, topped with a cashew crumble that is crunchy and delicious once baked.

What is custard sauce? What is custard sauce made of?

Custard sauce is essential crème anglaise that is a French dessert sauce served with a variety of recipes. In this case we serve the sauce warm with the cake but it can be served chilled as well. This sauce is a vanilla based recipe made with eggs, flour, milk, cream, sugar and salt.

What ingredients do you need to make a peach blueberry crumble cake?

To make the pound cake batter we need butter, sugar, eggs, vanilla and almond extract, flour, baking powder, salt and lemon. To make the fruit we need peaches, blueberries, sugar, lemon juice. To make the crumble we need butter, sugar, flour, cashews, salt.

Gluten free option:

To keep this recipe gluten free you can use all purpose glute free flour mix (bobs red mill or king arthur baking company mix).

Eggless & Vegan option:

To keep this recipe eggless you can swap each egg for 50gm full fat yogurt. To keep this recipe vegan swap the butter for any vegan butter substitute.

What equipment do you need to make a peach blueberry crumble cake?

To make the macerated peaches with need a knife, chopping board, mixing bowl and spoon. To make the. Cake batter we need a large mixing bowl, electric beater or stand mixer. You could a wooden spoon as well. The cake is baked in an 8/9 inch round baking tin lined with baking paper in an oven. The custard is made tin a heavy bottom sauce post and a mixing bowl with a whisk and rubber spatula. If the custard has any curdled egg bits you can blend it out until smooth or strain it as well.

How to make a crumble cake?

To make the fruit topping –

Pit and cut the peaches, transfer them to a bowl and top with lemon juice and sugar. Stir and set aside while we get on with the cake batter.

To make the cake batter –

Preheat the oven to 180℃, line an 7 inch round spring form tin wit baking paper at the bottom or any normal round cake tin with baking paper. In a bowl add the butter and beat for 1-2 minutes until soft, creamy. Add the sugar and beat again for 2-3 minutes until pale and fluffy. Add the eggs one at a time and beat well between each. Add the vanilla and beat again. Add the flour and whisk together until smooth. Pour the batter into the prepared tin and level it out. Top it with the macerated fruit and bake for 55-60 minutes.

In this time let us make the crumble topping –

In a bowl add the flour, sugar, cashew nuts, salt and stir together. Add the butter and using your fingers rub the butter into the flour to create damp sand and then clumps. You could do this with a fork or a paddle attachment on the stand mixer. Remove the cake out of the oven and it will still be raw in the center which is fine, top it with the crumble and bake for 20-25 minutes until baked through.

Let us make the custard –

In a sauce pot heat the milk, cream, nutmeg, salt, vanilla until simmering, around 4-5 minutes. Simultaneously, in a bowl whisk the sugar, egg, flour until combined. Gently pour half the hot mix mixture into the eggs whisking constantly to avoid the eggs from scrambling. Transfer the egg mixture to the pot with remaining milk mixture and whisk constantly over low heat until it start to bubble and thicken. The sauce should coat the back of a spoon – where if you run your finger across it, it holds its shape.

Assembly –

Once the cake is baked and the custard is ready, slice the cake into generous pieces and drizzle with the custard sauce. Enjoy!

Serving this peach blueberry crumble cake?

The cake is best served at room temperate with warm custard. Alternatively you can serve the cake warm with cold cream or ice cream. It is a delicious dessert to whip up and serve a crowd.

Storing this peach blueberry crumble cake?

The cake is best stored in an air tight container at room temperature for a day and in the fridge for up to 5 days. I also like rapping the cake in cling wrap before storing as it can dry out and this can make the cake tough and dense. I would suggest freezing this cake if you will be eating it over a period of time as you can warm it in the microwave as needed for around 15-30 seconds or until warm.

Looking for more cake recipes for summer?

Now that we have covered how to make this Peach blueberry crumble cake recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.