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Blueberry Peach Coffee Cake

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“A co-worker brought this to work for our weekly meeting. This is so quick and easy but tastes great!!”
READY IN:
35mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 517.37 g box blueberry muffin mix (make sure it is one with real blueberries)
  • 453.59 g can peaches, sliced
  • 59.14 ml sugar
  • 59.14 ml flour
  • 2.46 ml ground cinnamon
  • 29.58 ml butter

Directions

  1. Preheat oven to 400 degrees.
  2. Drain peaches and blueberries. Spread fruit on paper towels to drain.
  3. Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.
  4. Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.
  5. Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.
  6. Bake for 25 minutes or until golden brown.

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