This time of year it seems like we get inundated with an abundance of fresh fruit. First it is strawberry season, then the blueberries and raspberries quickly follow behind just weeks before we are picking blackberries.  

In addition this year, we had the luxury of a Georgia Peach Truck visit our area with plenty of fresh picked peaches to be distributed to those of us up north.

Fresh picked blueberries from our bushes at the farm[/caption]

After all of the jams and jellies are made, and after we flash freeze 1 cup packages for our use throughout the year, we decided to take advantage of our bountiful supply and enjoy it in a simple, yet delicious dessert.

For today’s post, we made our coffee cake by using some of the peaches that we received and also added some of our blueberries directly from the farm. However, feel free to make it with whatever fresh fruit you have on hand – as I am sure, within the next week of two, we will be adding blackberries to the mixture.

Fresh Fruit Coffee Cake Recipe

Ingredients:
1 stick of unsalted butter, at room temperature
1 1/2 cups sugar, divided into two equal parts
2 extra-large eggs, at room temperature
1 cup plain greek yogurt, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled and pitted
1/2 cup blueberries

Instructions:

**Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium-high speed, until light and fluffy (approximately 5 minutes).

2. Add the eggs, one at a time on low speed.

3. Add the greek yogurt and vanilla, and mix until the batter is smooth.

4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the batter and mix just until combined.

5. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

6. Spread half of the batter evenly in the pan. Top with half of the peaches, diced and the blueberries. Then sprinkle with two-thirds of the sugar mixture.

7. Spread the remaining batter on top, arrange the remaining peaches cut in slices on top, and sprinkle with the remaining sugar mixture.

8. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. **If the top begins to get too brown, you can add foil to the top of your pan after the first 30 minutes of baking. Serve warm or at room temperature.

Enjoy!

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Mary and Jim