Blueberry Peach Coffeecake Recipes

BLUEBERRY PEACH COFFEE CAKE

Steps:

• Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
• Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
• In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
• Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
• Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
• Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
• Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.

BLUEBERRY PEACH COFFEE CAKE

Steps:

• Preheat oven to 400 degrees.
• Drain peaches and blueberries. Spread fruit on paper towels to drain.
• Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
• Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
• Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
• Bake for 25 minutes or until golden brown.

SKINNY BLUEBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
• In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
• Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
• Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.

BLUEBERRY COFFEE CAKE I

Steps:

• Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
• For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
• In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.