Coffeecake. It’s not just for breakfast.
Sure, it’s a tasty way to start your work or school day, but this Peach and Blueberry Streusel Coffeecake is so much more a than breakfast food alone.
Peaches and blueberries were made for each other in my opinion, and this cake is chock-full of summer fruity goodness, without incurring too much damage to your waistline. The layered fruit within the cake and the oat, brown sugar and almond streusel topping combine to make this just sweet enough, with a crunchy and satisfying texture on top. It’s a perfect combo.
Make one for your holiday weekend cookout (and add a little ice cream or whipped cream on top for decadence), or have it as a snack after a hike or swim…you’ll love it. AND it’s wonderful for breakfast, too, by itself or with a dollop of greek yogurt on top.
What? No peaches or blueberries in sight? Try it with fresh cherries, pitted and cut in half. Or apples. Or pears. It’s a versatile recipe as far as fruit goes, and it’s one we’ll be enjoying year round from now on. Check out the recipe below and try it for yourself.
I’ll share more hikes with you next post, but in the meantime, have a wonderful week and weekend…and get out there and do some forest bathing if you can. Be sure to have some of this cake waiting for you when you get back!
Peach and Blueberry Streusel Coffeecake
(Slightly adapted from Cooking Light.)
Makes 12 servings
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups fresh blueberries
1 1/2 cups fresh peeled and thinly sliced peach
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons blanched and slivered almonds
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
3/4 cup granulated cane sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup lowfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Preheat the oven to 375 degrees F.
Lightly spoon in 2 cups flour into dry measuring cups; level with a knife. Combine the 2 cups flour, baking powder, soda and salt, in a medium bowl, stirring with a whisk. Remove 2 tablespoons flour mixture and sprinkle over the blueberries and peaches, tossing to coat.
In another medium bowl, combine the brown sugar, oats, almonds, 1 tablespoon of flour and cinnamon. Drizzle with the 2 tablespoons of melted butter and toss to combine.
Place the granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add the egg and beat well. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and mix after each addition. Stir in the lemon rind and juice.
Spoon half of the batter into a 9-inch square light-colored metal baking pan that has been greased lightly with butter. Sprinkle evenly with half of the blueberry and peach mixture. Spoon remaining batter over the fruit and spread evenly. Sprinkle the top of the batter evenly with remaining blueberry and peach mixture. Top with the brown sugar streusel mixture, sprinkled evenly. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife gently around the edge of the pan, invert the cake onto a plate, then invert the cake back onto the rack (this will keep the streusel from falling off of the cake. Cool completely on a wire rack. Cut into 12 squares and enjoy as is, or add a dollop of yogurt, whipped cream or ice cream, if desired.