PEACH BLUEBERRY COFFEE CAKE RECIPES

Name: Peach ´n Blueberry Coffee Cake
Prep time: 25 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 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; 1 cup powdered sugar; 1/4 teaspoon almond extract; 3 to 5 teaspoons milk

PEACH ´N BLUEBERRY COFFEE CAKE RECIPE - PILLSBURY.COM

Peach ´n Blueberry Coffee Cake Recipe - Pillsbury.com image

A special treat that´s quick to make.

Provided by Pillsbury Kitchens

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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 Facts : Calories 290 , CarbohydrateContent 48 g, CholesterolContent 37 mg, FatContent 2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 serving, SodiumContent 370 mg

BLUEBERRY PEACH COFFEE CAKE RECIPE - BREAKFAST.FOOD.COM

Blueberry Peach Coffee Cake Recipe - Breakfast.Food.com image

A co-worker brought this to work for our weekly meeting. This is so quick and easy but tastes great!!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box blueberry muffin mix (make sure it is one with real blueberries)
1 (16 ounce) can peaches, sliced
1/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

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.

Nutrition Facts : Calories 335.2, FatContent 9.6, SaturatedFatContent 3.5, CholesterolContent 7.6, SodiumContent 380.5, CarbohydrateContent 58.6, FiberContent 1.5, SugarContent 13.5, ProteinContent 4.4

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