Blueberry Peach Coffee Cake
Submitted by Miss D
A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minSometimes you just need a coffee cake on the table without a fuss, and this one delivers.
A box of blueberry muffin mix becomes the tender base, then you pile on sliced peaches and a buttery cinnamon streusel before everything goes into the oven.
The fruit softens and caramelizes on top, the streusel gets crunchy and golden, and the muffin base stays soft and cake-like underneath.
Six ingredients, one pan, and you’ve got a coffee cake that looks and tastes like you spent way more time on it than you actually did.
Kitchen Tips
- Drain the peaches thoroughly and pat them dry on paper towels. Excess moisture will make the top of the cake soggy instead of crisp.
- Cut the butter into the streusel mixture with a fork or your fingertips until it looks like coarse sand. You want crumbly bits, not a paste.
- Follow the muffin mix directions but skip folding in the included blueberries. Scatter them on top with the peaches instead so the fruit stays visible and doesn’t sink.
Ingredients
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.
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