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Blueberry-Peach Coffee Cake Recipe

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This recipe for Blueberry-Peach Coffee Cake, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 package Duncan Hines Wild Blueberry Muffin Mix
1 can (1 pound) sliced peaches
c. sugar
c. flour
tsp. cinnamon
2 tbsp. (1/4 stick) butter or margarine

Directions:
Directions:
Preheat over to 400. Wash blueberries and drain peaches. Spread fruit on paper towels and set aside.
In a small bowl combine sugar, flour and cinnamon. Cut in butter and set aside.
Mix muffin batter as directed on the label EXCEPT do not fold in the blueberries. Spread batter in a greased 8-inch square pan. Top with drained blueberries and peach slices. Sprinkle cinnamon mixture over the fruit.
Bake at 400 for about 25 minutes, until golden brown.

Number Of Servings:
Number Of Servings:
9 servings

 

 

 

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