Blueberry Peach Coffee Cake

By Tufgrlz

Ingredients

• 1 1/4 cups unbleached all purpose flour
• 3/4 cup corn meal
• 1/4 cup sugar (use 1/2 cup for a sweeter cake)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup ricotta cheese
• 3/4 cup milk
• 1 cup peaches, peeled and diced
• 1 cup blueberries
• 1 tablespoon raw sugar

Preparation

Step 1

Preheat the oven to 400°F. Spray a 9-inch pie plate (or similarly sized baking dish) with cooking spray and set aside.

Combine the dry ingredients in a mixing bowl – flour, corn meal, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth. Pour the wet ingredients into the dry ingredients and gently combine until all of the dry ingredients have been moistened.

Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with the raw sugar. Bake for 30 – 35 minutes, until the cake is set in the center and a toothpick inserted comes out clean.

Allow to cool for about 20 – 25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.