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    Blueberry-Peach Coffee Cake

    Source of Recipe


    List of Ingredients

    Blueberry-Peach Coffee Cake

    1 3/4 cups all-purpose unsifted flour, divided
    1 cup sugar, divided
    1/4 tsp. grated nutmeg
    1/2 cup butter or margarine, melted, divided
    1 tsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1/2 cup milk
    1 egg beaten
    1 tsp. grated lemon rind
    3 medium fresh ripe peaches, peeled and thinly sliced
    2 cups fresh or frozen blueberries


    Preheat oven to 350 degrees. Grease and flour a 9-inch square baking dish.

    To prepare crumb mixture, combine 1/2 cup of the flour, 1/4 cup of the sugar, nutmeg and 2 tablespoons of the butter; set aside.

    To prepare batter, mix remaining 11/4 cups flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl. Add remaining melted butter, milk, egg and lemon rind; stir just until blended. Pour batter into prepared pan. Top with half of the crumb mixture.

    Gently mix peaches, blueberries and remaining 1/4 cup sugar in bowl; spoon evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake 45-50 minutes. Serve warm or cool.

    Serves 6 to 8.




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