Thursday, July 22, 2010

Blueberry Peach Coffee Cake (or Muffins)

Staying true to what I talked about doing in my last post, here is another recipe that I made today.  We had some blueberries and nectarines that were getting a bit too ripe and I didn't want them to go to waste.  So I got the base of this recipe from, but altered it quite a bit and it turned out fantastic.  I love using the whole wheat flour in my baking and having things still turn out tasting delicious.  

Blueberry Peach Coffee Cake (or Muffins) 

3 cups white whole wheat flour
3/4 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 eggs
1 cup milk
1 tsp vanilla
1/2 cup melted butter
1 1/2 cups blueberries
1 1/2 cups peeled and diced fresh peaches or nectarines
2 tsp white sugar
2 TB butter

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 13x9 pan or muffin tins, or line with paper liners.
2. In a large bowl, stir together the flour, white sugar, brown sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter and vanilla until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill pan or muffin cups with batter.
3. For the 13x9 pan, back for 30-35 minutes or until a toothpick comes out clean.  For the muffins, bake for 18 to 20 minutes. After pulling them out of the oven, spread the 2 TBS of butter on top, the butter will melt as you spread it around.  Then sprinkle with the 2 tsp of sugar. Cool in the pan over a wire rack.


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