Blueberry Peach Coffee Cake
.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
muffin mix
blueberry |
* |
| 1 | pound |
peaches
sliced |
|
| ¼ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
muffin mix
blueberry |
* |
| 453.6 | g |
peaches
sliced |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
Directions
Preheat oven to 400℉ (200℃).
Wash blueberries and drain peaches.
Spread fruit on paper towels.
In a small bowl, combine sugar, flour, cinnamon.
Cut in butter and set aside. Mix muffin batter as directed on label EXCEPT do not fold in blueberries.
Spread batter in a greased 8 inch square pan.
Top with drained blueberries and peaches.
Sprinkle cinnamon mixture over the fruit and bake at 400℉ (200℃) for 25 minutes.
