Elise Johnson’s Summer Recipes for Healthier Burgers and Pasta Salad

Blueberry-Peach Crumb Cake

A perfect combination, the blueberries and peaches add the right touch to this old-fashioned dessert! This coffee cake is to die for! Delicious by itself, but even better with a dollop of my cinnamon ice cream!*

• ¼ cup softened butter
• ¾ cup light brown sugar
• 1 large egg
• 2 cup unbleached all-purpose flour
• 1 tablespoon aluminum-free baking powder
• ½ teaspoon kosher salt
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 cup fresh blueberries
• 2 peaches, peeled and sliced (optional)

Topping

• ¼ cup cold salted butter
• 1/2 cup light brown sugar
• 1/3 cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon

1. In a mixer, blend together butter, brown sugar and egg until smooth.
2. In a separate bowl, combine dry ingredients. Then, add to the wet mixture. Stir just until combined.
3. Add buttermilk and vanilla extract. Stir until well incorporated.
4. Carefully fold in your plump, sweet blueberries.
5. Carefully spread mixture in a greased 9 x 13-inch baking pan. Insert peach slices every couple of inches into your batter.
6. Mix together topping and sprinkle on top.
7. Bake in a 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.