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

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

In a mixer, mix together butter, brown sugar and egg until smooth. In a separate bowl, combine dry ingredients. Combine dry ingredients and add to the mixture. Stir just until combined. Add buttermilk and vanilla extract. Stir until well incorporated. Carefully fold in your plump, sweet blueberries. Carefully spread mixture in a greased 9 x 13-inch baking pan. Insert peach slices every couple of inches into your batter.

Make your topping and sprinkle on top.

Topping

¼ cup cold salted butter
1/2 cup light brown sugar
1/3 cup King Arthur unbleached all-purpose flour
½ teaspoon ground cinnamon

Bake in a 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.

Try it with my homemade cinnamon ice cream! http://cookingwithelise.net/recipes/the-best-cinnamon-ice-cream/