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
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
-
Step1Heat 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.
-
Step2Bake 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;
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