Description
A delicious Peach-Blueberry Coffee Cake that combines the sweetness of fresh peaches and blueberries, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined.
- Gently fold in the diced peaches and blueberries until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, mix the cinnamon and brown sugar together. Sprinkle this mixture evenly over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the batter.
- You can substitute the peaches with other fruits like apples or cherries for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg