Blueberry peach crumb cake🫐🍑✨ Recipe: Ingredients Crumble -6 Tbsp unsalted butter, cold and diced (85g) -1 cup all-purpose flour (120g) -3/4 cup light brown sugar, packed (160g) -2 tsp cinnamon -Pinch of salt Blueberry syrup -1 1/4 cup blueberries (185g) -1/3 cup granulated sugar (66g) -2/3 cup water (158ml) -2 tsp cornstarch + 1 1/2 Tbsp water Blueberry peach cake -2 cups all-purpose flour (240g) -2 tsp baking powder -1/2 tsp salt -3/4 cup granulated sugar (148g) -2 Tbsp lemon zest -10 Tbsp unsalted butter, softened (141g) -1/4 cup light brown sugar, packed (53g) -2 eggs, room temperature -1 1/2 tsp vanilla -1/2 cup sour cream, room temperature (114g) -1 Tbsp milk -3/4 cup blueberries (111g) -1 cup peaches, cubed about cherry-sized (150g) -1 Tbsp all-purpose flour, for tossing the fruit Instructions For the crumble: 1. Whisk together flour, brown sugar, cinnamon, and salt. 2. Add the cold butter and work it into the flour mixture with your fingers until a crumbly mixture has formed. Refrigerate while you make the rest. For the syrup: 1. Combine 2 tsp cornstarch and 1 1/2 Tbsp water in a small dish and set aside. 2. In a medium saucepan, bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the cornstarch mixture and stir until combined. Simmer for 1–2 minutes, or until slightly thickened. Turn off heat and set aside to cool. For the blueberry peach cake: 1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, rub together the granulated sugar and lemon zest until fragrant. 4. Add the butter and brown sugar. Beat until light and fluffy. 5. Add the eggs and mix until combined. 6. Add the sour cream and vanilla and mix until combined. 7. Add the dry ingredients to the wet ingredients and mix until just combined. 8. Add the milk and mix until just combined. Be careful not to overmix. 9. Optional: If the peaches are very juicy, gently pat them dry with a paper towel. 10. Toss the blueberries and peaches in the 1 Tbsp flour until lightly coated. 11. Gently fold in the blueberries and peaches until just combined. Assembly: 1. Spread the batter evenly into the pan. 2. Spoon the blueberry syrup over the batter and spread it evenly, leaving about a 1/4-inch gap around the edges so the syrup doesn’t burn. 3. Sprinkle the crumble evenly on top. Put the springform pan on a baking sheet just in case any syrup leaks. 4. Bake for 55-65 minutes. Tent with foil if the crumble browns too quickly. It’s done when the center is set, a toothpick inserted into the cake part comes out clean or with a few moist crumbs, and the center cake part reaches 200-205°F. 5. Let it cool for at least 30 minutes. Run a knife around the edge of the pan before slicing. #blueberry #peach #coffeecake #baking #Recipe - @_jenperezz