I can’t believe it’s September already! We’ve been joking around that summer came and went without anyone noticing it - certainly, it’s taking some getting used to for summer temperatures to hover around 70. (I feel so badly admitting that - I know so many people have had a miserably hot summer!). Fortunately, inland has been warmer and we have many farmers who come from those warmer climes at our local farmer’s market. We’ve been enjoying peaches, nectarines, and berries all summer long. I happened to have one peach left this week, so decided to make a blueberry peach coffee cake.
This is a beautiful coffee cake - the peaches and blueberries go so well together. I’m glad I put up several pints of peaches and froze around ten pounds of blueberries. I can imagine trying this combination out again in the dreary days of January. But back to the blueberry peach coffee cake. This is such a great combination for morning coffee or tea. Serve it slightly warm and relax on the patio - welcoming in September.
I couldn’t resist taking a few photos of this with some of the late summer flowers from our garden. My end of summer resolution is to plant only flowers and veggies that actually like the cooler coastal weather. My two tomatoes have produced a grand total of four cherry tomatoes, but the nasturtiums I tossed in at the base of each pot have gone crazy. The three dahlias I planted in early July - same - total abundance. The kale I planted as part of a spring salad mix - prehistorically large and still going strong. I’ll leave the peaches and tomatoes to our farmer friends towards the east.
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 3/4 cup plain Greek yogurt
- 2 eggs
- 2 cups fresh or frozen blueberries
- 1 peach, sliced thinly
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup butter
Instructions
- Preheat the oven to 375 degrees.
- Prepare a cake pan by greasing liberally with butter.
- Combine the flour, sugar, baking powder, and salt. Add the eggs, yogurt, and olive oil. Stir to combine. Gently fold in the blueberries.
- Distribute the coffee cake dough evenly throughout the prepared cake pan. Spread the peach slices on top of the coffee cake in a single layer.
- Combine the ingredients for the topping in a small bowl. Use your hands or a fork to gently cut up the butter and distribute throughout the mixture.
- Sprinkle the topping over the coffee cake.
- Bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Cool.
- Makes 8 servings. Enjoy!
