Peach and blueberry coffee cake

 Peach and blueberry coffee cake

Recipe from Pillsbury booklet Real Home Baking 1994

2 Cups of flour

1 cup sugar

2 tsp baking powder

1 tsp of salt

1 ½ tsp grated orange peel

½ butter, softened

1 cup milk

1 tsp vanilla

2 eggs slightly beaten

1 cup sliced peaches

1 cup blueberries

Glaze

1 cup powdered sugar

¼ tsp almond extract

3 to 5 tsp milk

Heat oven to 350 degrees. Grease 13x9 inch pan. In a large bowl combine flour, sugar, baking powder, salt and orange peel. Using a fork or pastry blender cut in butter until crumbly. Add milk, vanilla, and eggs; stir until well blended. Pour ¾ of batter (2 ¼ cups) into greased pan. Top with peaches and blueberries. Spoon remaining batter over the fruit.

Bake at 350-degrees for 35 to 45 minutes or until edges are golden brown. Cool for 30 minutes. In small bowl blend all icing ingredients, adding enough milk for desired consistency. Drizzle over coffee cake. 12 servings.