Peach & Blueberry Coffee Cake

*Recipe follows story

When I made carrot cake doughnuts, I felt like I might have been prematurely neglecting the final days of summer.  

Maybe I wished away summer too hastily.  I was really just tired of sweating so much, all the time, you know?  Sure I’ve been longing to wear my faux wrap dress, for a whole week, but these pale legs are semi-problematic.  I’m wearing the dress today, and although I feel like it’s covering the pooch last nights pizza created, my outlook on pale-ish legs with no stockings is dubious.  

If I had more of that Christina Hendricks look, I’d be set.  She makes pale and busty look super hot. 

One week of 65 degree weather and some rain and I’m tweaking.  It’s humid today, and I can’t wear stockings when it’s still humid. Stockings bind my belly, they make me itch, and when I undress myself and I look in the mirror to see my bare pale belly and my thighs swelling in black nylon - I shutter.  It’s too soon for that business.  I’ve been cornered into unveiling my pale legs to the world.  Or, I guess I could have just worn pants.  

I think this transition just happened too quickly.  Not tan enough, but not time for stockings.  

I guess I should’ve worn pants.

Damn you mother nature.   

I’m going to get over this.  I’m going to be fine.  I’m going to channel Christina and positive thoughts about pale legs, and I’m going to make everything all right.  

I’ve gone and gotten the last peaches and blueberries I could find…
Kitchen creativity isn’t my strong suit lately, I’ve been too sick, busy and out of sorts. When I’m jammed up I need something familiar.  My mind automatically goes to coffee cake because I know I’ll always make a delicious one.  Peach and blueberry crumb cake heals.  

I’ll eat it with my fading tan, and my friends and say farewell for real. 

When everything else seems wrong; the weather, my mood, my skin tone, my poorly planned outfit choice, my sleeping patterns - somehow food always feels right.   

Peach & Blueberry Coffee Cake

1 peach (peeled, pitted and cut into cubes)
1 1/4 c. blueberries
1 1/2 c. flour + 2 T.
1/3 c. white sugar + 2 T.
2 tsp. baking powder
Zest from 1/2 of a lemon
1/2 c. milk
1/2 c. half and half
1/3 c. light brown sugar
1 stick of butter

-Preheat oven to 350 degrees
-In a small bowl, toss peaches and blueberries with 2 T. of flour and 2 T. of sugar and put aside
-In a large bowl, sift together 1 c. flour, 1/3 c. white sugar and baking powder, add lemon zest, then gently whisk in all milk and half and half and put aside
-Place 3 T. of butter in an 8”x8” pyrex dish and place in the oven until butter melts (this is to prep your baking dish)
-Put remaining 1/2 c. of flour and brown sugar in a bowl and mix
-Melt remaining 5 T. of butter (in a small bowl) and add to above flour and brown sugar mix, using a fork to form crumbles - and put aside
-Remove buttered pyrex dish from the oven (should be well melted) 
-Pour batter into the pyrex dish
-Spoon peaches over top - DO NOT MIX
-Sprinkle crumble topping over the top of the batter/peaches
-Bake in the oven for 35-40 minutes, until cake is deep golden brown
-Cool on a rack, cut chunky peachy & blueberry laden pieces and serve