Photo: David Holifield
Blueberry and Peach Crumble Cake
20 ingredients
20 min + 50 min
8
openrecipes
This blueberry and peach crumble cake highlights one of the best stone fruits of summer—peaches! It is best served for breakfast or dessert!
Estimated Nutrition (whole recipe, rough)
1227
Calories
38g
Protein
49g
Fat
159g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole FOR THE CAKE:
- 1 whole Large Egg, Room Temperature
- ⅓ cups Large Egg Yolk Room Temperature
- ½ cups Unsalted Butter, Melted And Cooled Slightly
- ½ cups Granulated Sugar
- ¾ cups Light Brown Sugar
- 1 Tablespoon Buttermilk
- 1-¾ cup Vanilla Extract
- 3 teaspoons All-purpose Flour
- ¾ teaspoons Baking Powder
- ½ cups Kosher Salt
- 2 whole Fresh Blueberries
- 8 ounces, weight Large Peaches, Pitted And Sliced Thin
- ½ cups FOR THE CHEESE MIXTURE:
- 1 cup Mascarpone Cheese, Room Temperature
- ¾ cups Granulated Sugar
- 2 teaspoons FOR THE CRUMBLE TOPPING:
- ½ teaspoons All-purpose Flour
- ¼ teaspoons Light Brown Sugar
- ½ cups Ground Cinnamon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes