Peach & Blueberry Coffee Cake

Ummmm.....have you ever had one of those days that you want to just bake?  And every time that you see a recipe, even if it doesn't contain your favorite ingredients, you still think it's worth a try!?  Well, I'm not usually a fan of cooked fruit.  I can handle a blueberry muffin {as long as the blueberries aren't those dehydrated type...ick!}, I love banana bread, but as far as most berries and fruits like peaches, apples, and pears, I'm not a HUGE fan when they're cooked.  However, now I think I'm going to have to try some more recipes containing fruit because this coffee cake has entirely changed my mind, perhaps because the fruit isn't 'soggy'!  I am now a cooked-fruit LOVER! Oh My Heavens!  This cake is so moist, with just the perfect amount of sweet glaze.  And the fruit is so pretty!  {I'll admit it tastes real good too!}  So I am really glad that I perused Recipe Girl's website and found this moist and delicious breakfast cake!  I hope you all enjoy it! 

Peach and Blueberry Coffee Cake
Recipe from Recipe Girl
printable recipe

2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 1/2 tsp orange peel
1/2 cup butter
1 cup milk
2 lg eggs; beaten
1 tsp vanilla
1 cup sliced fresh peaches (I used one large peach cut into thin slices)
1 cup fresh blueberries

Icing:
1 cup powdered sugar
3-5 Tbsp milk
1/4 tsp almond extract

Preheat your oven to 350 degrees.  Grease a 9x13 pan and set aside.  In a large bowl, combine flour, sugar, baking powder, salt and orange peel.  Cut butter into mixture with pastry blender.  Add milk, eggs and vanilla.  Stir well until blended.  Pour 3/4 of batter into pan.  Top with fruit, spreading out evenly. Spoon remaining batter over fruit.  Bake 35-45 minutes (mine was perfect at 40 minutes) until golden brown.  Cool 30 minutes. Blend icing ingredients and drizzle over cooled cake.  Serves 12

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Happy Cooking!
Teauna