… because what is life without good food?

Fresh Blueberry Apricot Coffee Cake

Adapted from Freeing my Martha

Blueberry Apricot Coffee Cake ~ Sumptuous Spoonfuls #easy #breakfast #cake #recipe

Fresh apricots and blueberries make for delightful breakfast coffee cake that goes oh-so-perfectly with coffee or (my favorite morning beverage) chai tea.

I know the chai purists will chastise me for saying “chai tea” because technically “chai” is the word for “tea”, but in the US, there are soooo many variations of tea that chai here means India’s version of tea, with all the lovely spices, sweetness and milk.

I did a silly thing, you guys. I bought apricots entirely to add color to my daughter’s graduation fruit plate. We decided we had to have fresh strawberries and raspberries … and also red grapes. My daughter does not like green grapes. A fruit plate that is entirely red … um yeah, no. We needed more colors. We got some blueberries, but still, we needed something yellow or orange, and then I found these beautiful apricots at Costco that seemed just the thing to add color to the fruit arrangement for the celebration.

The only problem was: nobody ate the apricots … and I still had bunches of blueberries left too. Okay, well, dad ate one of the apricots, but nobody else did! I gave some apricots to my mom and dad to take home, but we still had a bunch and they were really beautiful. I didn’t want to let these lovely apricots go to waste. So I decided to make coffee cake. It turned out so pretty. Just to warn you: apricots, when cooked, do take on a sour flavor, but it is so nice with the sweet, tender cake. You’ll love it.

I took the cake to work and had no troubles finding people to eat my apricots and blueberries!

This cake has a simple cinnamon sugar topping to let the fruits shine, but if you want more of a crumb topping, I recommend using the topping from my Sour Cream Rhubarb Coffee Cake.

Fresh Blueberry Apricot Coffee Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 16 - 24 servings

Fresh Blueberry Apricot Coffee Cake


  • 3 1/2 cups fresh apricots, pitted and sliced (or chopped)
  • 1/2 cup sugar
  • For the batter:
  • 1/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 3/4 cups milk
  • 2 cups white whole wheat flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • For the top:
  • 1/4 cup turbinado (coarse, raw) sugar
  • 1/2 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup almond slices


  1. Preheat the oven to 375 F. Spray a 13 x 9 x 2 inch pan with cooking spray.
  2. In a medium mixing bowl, toss together the apricots with the sugar. Set aside.
  3. In a large bowl, cream together the butter and sugar until no chunks of butter remain, then stir in the eggs and vanilla. Add the remaining batter ingredients and stir just until well mixed. Pour into the prepared pan. Sprinkle the apricots over the batter, then pour any juices from the bowl over the batter as well.
  4. In a small bowl, mix together the turbinado sugar and cinnamon. Sprinkle over the batter, then sprinkle the blueberries and almond slices over top. Bake at 375 F. for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then cut and enjoy!


If you want a crumb topping for your coffee cake, replace the cinnamon/sugar mixture with the topping from this recipe.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Blueberry Apricot Coffee Cake ~ Sumptuous Spoonfuls #easy #breakfast #cake #recipe

This recipe was shared at Amaze Me Monday and Hearth & Soul Bloghop.


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7 Responses

  1. I love this cant wait to pin it!

    June 28, 2017 at 7:22 am

  2. This is one beautiful coffee cake. I grew up eating them but have never had the apricot and blueberry combination. It sounds wonderful!

    June 28, 2017 at 5:40 pm

  3. What a wonderful way to use up leftover fruit! Your Blueberry Apricot Coffee Cake looks amazing. I’ve scheduled it to tweet, and I’ve shared it on the Hearth and Soul Facebook page. Thank you so much for sharing, and for being a part of Hearth and Soul. And congratulations to your daughter on her graduation!

    June 30, 2017 at 3:58 pm

    • Just popping back to say this post is featured at the Hearth and Soul LInk Party this week! Hope to ‘see’ you there!

      July 3, 2017 at 12:22 pm

      • Ann

        Hurrah! Thank you so much. Yes I’ll be over. Thank you for all that you do, April.

        July 5, 2017 at 9:58 pm

  4. YUM! I just love this combination of fruit, Ann! What a lovely coffee cake!

    July 1, 2017 at 12:25 am

  5. Looks so moist and delicious

    July 1, 2017 at 9:09 am