Elise Johnson’s Summer Recipes for Healthier Burgers and Pasta Salad
Blueberry-Peach Crumb Cake
A perfect combination, the blueberries and peaches add the right touch to this old-fashioned dessert! This coffee cake is to die for! Delicious by itself, but even better with a dollop of my cinnamon ice cream!*
- ¼ cup softened butter
- ¾ cup light brown sugar
- 1 large egg
- 2 cup unbleached all-purpose flour
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cup fresh blueberries
- 2 peaches, peeled and sliced (optional)
Topping
- ¼ cup cold salted butter
- 1/2 cup light brown sugar
- 1/3 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- In a mixer, blend together butter, brown sugar and egg until smooth.
- In a separate bowl, combine dry ingredients. Then, add to the wet mixture. Stir just until combined.
- Add buttermilk and vanilla extract. Stir until well incorporated.
- Carefully fold in your plump, sweet blueberries.
- Carefully spread mixture in a greased 9 x 13-inch baking pan. Insert peach slices every couple of inches into your batter.
- Mix together topping and sprinkle on top.
- Bake in a 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.
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