Gallagher Kitchen

Introducing Blueberry Peach Coffee Cake: A Sweet and Delicious Twist on a Classic Recipe

This summer, why not mix things up with a coffee cake that combines the sweetness of peaches and blueberries? This recipe is an easy and delicious way to enjoy the flavors of both fruits in one moist and flavorful dessert. With its crumbly cinnamon topping and juicy fruit, this Blueberry Peach Coffee Cake is sure to become a new favorite.

Ingredients:

• 1 package blueberry muffin mix
• 1 can (1 lb) sliced peaches, drained
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter or margarine
• Blueberries (fresh or frozen)

Directions:

1. Preheat oven to 400°F (200°C). Wash and drain the blueberries.
2. Spread the fruit on paper towels and set aside.
3. In a small bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture forms a crumbly topping.
4. Mix muffin batter as directed on the package, except do not fold in the blueberries.
5. Spread batter in a greased 8" square pan.
6. Top with drained blueberries and peach slices.
7. Sprinkle cinnamon topping over the fruit.
8. Bake at 400°F (200°C) for about 25 minutes, or until golden brown.

Suggested Variations:

• Add a splash of vanilla extract to the batter for extra flavor

• Substitute other fruits like strawberries or raspberries for the blueberries and peaches

• Use fresh peaches instead of canned, if in season

• Try using different types of sugar, such as brown sugar or honey, in the topping