• Preheat oven to 425 degrees. Spray loaf wells with nonstick cooking spray. 
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3-4 minutes, scraping the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. add vanilla extract.
• In a medium bowl, whisk together flour, cornmeal, baking powder and soda and salt. Gradually add the flour mixture to the butter mixture on low speed alternating with buttermilk and peach puree., beginning and ending with flour mixture. After each addition, beat until just combined. Do not over mix. Fold in peaches and blueberries. Spoon batter into prepared pan, filling 3/4 full. Top with streusel. 
• Bake for 5 minutes at 425 degrees, then reduce heat to 350 degrees and continue to bake for 20 minutes, or until pick inserted in center of loaf comes out clean. Cover loosely with foil if loaves are browning too quickly.  Repeat with remaining batter and streusel. 

Almond Streusel

• In a small bowl, whisk together flour, almonds, brown sugar, and salt. Add melted butter and stir until mixture is crumbly. (makes about 4 cups)

Peach Puree

• Slice and peel 2 medium peaches. Puree in food processor or blender until smooth. (makes 1 cup)