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Blueberry-Peach Coffee Cake Recipe

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This recipe for Blueberry-Peach Coffee Cake is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Duncan Hines Wild Blueberry Muffin Mix
1 can (1 pound) sliced peaches
¼ c. sugar
¼ c. flour
½ tsp. cinnamon
2 tbsp. (1/4 stick) butter or margarine
Directions:
Directions:
Preheat over to 400º. 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 400º for about 25 minutes, until golden brown.
Number Of Servings:
Number Of Servings:
9 servings

 

 

 

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