Description

Fresh, juicy peaches and jammy blueberries make the BEST blueberry peach fritter cake- a twist on the classic peach fritter meets fruity crumb cake! The cake is rich with brown sugar and buttery soft with notes of vanilla bean complementing the sweet fresh peaches and blueberries swirled throughout! NO need to cook the fruit beforehand- just assemble and bake! AND it’s vegan!

Ingredients

Scale

Blueberry Peach Filling:

2 cups chopped peaches (about 3 large peaches)
1 cup fresh blueberries
1/2 cup (110 g) light brown sugar

Vanilla Bean Crumble

1/2 cup (110 g) light brown sugar
1/4 cup all-purpose flour or gluten-free 1:1 baking flour
1/8 tsp sea salt
3 tbsp salted vegan butter, melted and cooled to room temperature
2 tsp vanilla extract

Brown Sugar Vanilla Bean Cake:

3/4 cup (150 g) salted vegan butter
1 1/4 cup (250 g) granulated sugar
3/4 cup (170 g) dairy free yogurt, room temperature
1 tbsp vanilla extract or vanilla paste
1/4 tsp sea salt
2 tsp baking powder
1 tsp baking soda
3 cups (375 g) all purpose flour or gluten-free 1:1 baking flour
2/3 cup (180 g) vegan buttermilk, room temperature

Vanilla Bean Glaze:

2 cups (240 g) powdered sugar
2-4 tbsp vegan heavy cream
1 tsp vanilla bean paste

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Instructions

Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. Alternatively, you can bake this cake in a large skillet (at least 9″ wide). Prepare the vegan buttermilk and set aside.
Prep the blueberry peach filling: Make sure the peaches are diced to be 1/2″ cubes. In a bowl, toss the peaches, blueberries, and light brown sugar until evenly coated. Set aside.
Mix the vanilla bean crumble: In a separate bowl, whisk together the light brown sugar, flour, and sea salt. Add in the vegan butter and vanilla extract, and mix until you achieve a thick, wet crumble. Set aside.
Make the batter: In a large bowl, add in the melted vegan butter, granulated sugar, and dairy free yogurt. Whisk together until combined, then add in the vanilla extract, sea salt, baking powder, and baking soda. Whisk again. Then pour in the flour, followed by the vegan buttermilk. Whisk just until the flour is combined with the wet ingredients.
Assemble the blueberry peach fritter cake: Spoon about half of the batter into the prepared baking pan. Spread to the edges of the pan. Sprinkle half of the blueberry peach filling onto the cake batter, spreading the chunks evenly on top of the batter, followed by half of the vanilla crumble on top of the blueberries and peaches. Spoon the remaining cake batter over the blueberries and peaches, spreading the batter to the edges of the pan and covering the fruit below the batter. Finish by spooning the remaining blueberries and peach filling and vanilla crumble evenly over the top of the batter.
Bake: Place the blueberry peach fritter cake into the oven to bake for 65-70 minutes, or until a toothpick comes out clean. Remove from the oven to let cool in its pan for about 10 minutes then you can transfer to a cooling rack.
Make the maple glaze: Whisk together all ingredients for the vanilla glaze until you get a thick but drippy glaze.
Serve and enjoy! You can serve this blueberry peach fritter cake warm or cool. Drizzle the glaze evenly over top, slice and serve with a scoop of vegan vanilla ice cream, and enjoy!

Notes

Gluten free: I like King Arthur Measure-for-Measure gluten-free baking flour here.