Plum & Blueberry Coffeecake with Streusel Crumble

After playing nine holes of golf at Spring Creek in Markham-Stouffville last week, we stopped by Reesor's Market, just north of Toronto, and picked up a pint of ripe Ontario prune plums and blueberries to bring home and made this delicious Plum & Blueberry Coffeecake with Streusel Crumble. Chopped and whisked with a silky batter of eggs, ground almonds, all-purpose flour and Greek yogurt, these delectable summer fruits were topped with a sweet buttery streusel of brown sugar, cinnamon and melted butter, to create a moist and delectable Plum & Blueberry Coffeecake — the perfect sweet conclusion to a warm summer Labour Day weekend.

Reesor's Market plums and nactarines

The streusel is a crumble made with brown sugar, white sugar, butter, cinnamon, 

ground almonds and all purpose flour

The batter begins with whisking together eggs, egg yolk, Greek yogurt, 

vanilla and almonds extract 

In another bowl, ground almonds, all purpose flour, sugar, salt, baking powder 

and baking soda are mixed together until blended

The wet and dry mixtures are then combined and blended together in a standing mixer 

until the batter is light and fluffy

Half of the batter is poured into a greased springform pan

Chopped plums and fresh blueberries are layered on top of the batter, 

then topped with the remaining batter

The buttery streusel is then scattered over top as the final layer

Plum & Blueberry Coffeecake with Streusel Crumble
Serves 8-10

For the streusel:
1/3 cup brown sugar
1/3 cup sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup (1 stick) butter, melted
1 cups flour
1/4 cup almond flour (ground almonds)

For the cake:
2/3 cup sour cream or Greek yogurt
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp almond extract
1 1/3 cups flour
2/3 cup almond flour (ground almonds)
2/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) softened butter, cut into 8 pieces
3 tbsp cornstarch or flour for dusting the plums
4-5 medium to large plums, sliced into 8 wedges

1 pint blueberries

1/4 cup icing sugar, for garnish


Preheat oven to 335°F. Grease a round 9-inch spring form pan by lining the bottom with parchment paper and greasing the bottom and sides with softened butter, then set aside.

To make the streusel, mix the sugars, cinnamon and salt into a bowl of melted butter until smooth. Then add the almond and all purpose flour, and mix with a spatula or wooden spoon. Set aside.

To prepare the cake, whisk together the sour cream, 2 eggs, 1 egg yolk, almond extract and vanilla in a standing mixer fitted with a paddle attachment. In another bowl, mix together the flour, sugar, baking soda, baking powder and salt and stir until combined. Add it to the sour cream mixture along with the softened butter and mix until it becomes a batter. Scoop out about 1 1/2 cups of the batter and set aside, and spread the remaining batter into the bottom of the cake pan.

Toss the sliced plum wedges with the cornstarch and then spread the plums over the batter in the pan. Scatter the blueberries over top. Spoon the remaining batter over the fruit, spreading it evenly to the edges of the cake pan. Then using your fingers, crumble the streusel mixture evenly over the cake, and bake for 60 to 70 minutes. Cover with foil and continue to bake if the streusel begins to get too brown on top. Cool the cake completely in the tin before turning out onto a cake plate. To garnish, dust with icing sugar and serve with whipped cream and fresh fruit, but it's delicious all on its own!