Peach Cake with Blueberries
Peach and blueberry Coffee Cake is an irresistible dessert that you'll make over and over. A dense and moist fruit filled cake that's great for brunch or dessert. A rich flavor that's not too sweet. Great with fresh or frozen fruit.
Equipment
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (room temp)
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemn zest (1 lemon)
- ½ cup greek yogurt
- 4 peaches (peeled and cut into pieces)
- 2 tablespoons lemon juice
- 1 cup blueberries (fresh/frozen)
GLAZE
- ¼ cup peach jam
- 3 tablespoons water
Instructions
- Preheat oven to 350º. Spray a bundt pan with baking spray.
- In a medium bowl add cut peaches and lemon juice and set aside.
- In another medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric mixer, combine butter and sugar and beat until creamy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and beat until combined.
- Reduce the speed of the mixer to low and alternate adding flour mixture and yogurt, beginning and ending with flour. Beat just until combined. Using a spatula, gently fold in peaches and blueberries.
- Pour into prepared pan and bake for 45-50 minutes. Cool for 20 minutes before inverting.
- Glaze: In a small saucepan combine jam and water and bring to a boil. Remove from heat and pour over the inverted cake.
Barbara's Notes + Tips
- If using frozen blueberries, toss them in a little flour to coat before adding to keep them from falling to the bottom.
- If your peaches are not quite ripe, try putting them in a paper bag with a ripe banana, they will ripen quicker.
- You can use frozen peaches instead of fresh.
- This can easily be frozen after it has come to room temperature.
Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 149mg | Fiber: 1g | Sugar: 17g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
