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Peach ´n Blueberry Coffee Cake

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By Pillsbury Kitchens
Updated May 7, 2010
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A special treat that´s quick to make.

Peach ´n Blueberry Coffee Cake

  • Prep Time 25 min
  • Total 1 hr 40 min
  • Ingredients 14
  • Servings 12
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Ingredients

Coffee Cake

  • 2 cups All Purpose or Unbleached Flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons grated orange peel
  • 1/2 cup margarine or butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten
  • 1 cup fresh or frozen and thawed sliced peaches
  • 1 cup fresh or frozen and thawed blueberries

Glaze

  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 3 to 5 teaspoons milk

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and orange peel. Using fork or pastry blender, cut in margarine until crumbly. Add milk, vanilla and eggs; stir until well blended. Pour 3/4 of batter(2 1/4 cups) into greased pan. Top with peaches and blueberries. Spoon remaining batter over fruit.
  • Step 
    2
    Bake at 350°F. for 35 to 45 minutes or until edges are golden brown. Cool 30 minutes. In small bowl, blend all icing ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Nutrition

290 Calories
9g Total Fat
4g Protein
48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
290
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
37mg
12%
Sodium
370mg
15%
Potassium
120mg
Total Carbohydrate
48g
16%
Dietary Fiber
1g
4%
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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