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.