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Blueberry Peach Coffee Cake (VRP 037)

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Blueberry Peach Coffee CakeBlueberry Peach Coffee Cake

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Blueberry Peach Coffee Cake Recipe

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Blueberry Peach Coffee Cake

Blueberry Peach Coffee Cake


  • 1 package Duncan Hines Wild Blueberry Muffin Mix
  • 1 can (1 pound) sliced peaches
  • ¼ cup sugar
  • ¼ cup flour
  • ½ teaspoon cinnamon
  • 2 tablespoons (¼ stick) butter or margarine


  1. Preheat oven to 400°.
  2. Wash blueberries and drain peaches.
  3. Spread fruit on paper towels and set aside.
  4. In a small bowl combine sugar, flour and cinnamon.
  5. Cut in butter and set aside.
  6. Mix muffin batter as directed on the label except do nto fold in the blueberries.
  7. Spread batter in a greased 8-inch square pan.
  8. Top with drained blueberries and peach slices.
  9. Sprinkle cinnamon mixture over the fruit.
  10. Bake at 400° for about 25 minutes, until golden brown.


Makes about 9 servings.

Blueberry Peach Coffee Cake

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