Method

Preheat oven to 350°F . Grease 13x9" pan.

In a large bowl, mix until well combined, the flour, sugar, baking powder, salt and orange peel.

Using a pastry blender or fork, cut in butter until crumbly. Yes, you can use fingers, but move swiftly to not melt the butter with your own warmth. Add milk, vanilla and eggs. Stir until dry ingredients are moistened.

Pour 3/4 of batter (2 1/4 cups) into prepared pan. Top with peaches and blueberries. Spoon remaining batter over fruit.

Bake for 35-45 minutes in preheated oven or until edges are golden brown. Cool on  a wire rack for 30 minutes.

In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Serves: 12

Contributor: Judy Mirren

more dessert recipes     

also great for breakfast - breakfast recipes

more peach recipes      more blueberry recipes