Peach and Blueberry Coffee Cake
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.
- 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
- ¼ cup peach jam
- 3 tablespoons water
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 additional. 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 gold 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 cooled inverted cake.
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