Blueberry Peach Coffee Cake

INGREDIENTS

1 (18 1/4 ounce) box blueberry muffin mix (make sure it is one with real blueberries)

1 (16 ounce) can peaches, sliced

1⁄4 cup sugar

1⁄4 cup flour

1⁄2 teaspoon ground cinnamon

2 tablespoons butter

DIRECTIONS

Preheat oven to 400 degrees.

Drain peaches and blueberries. Spread fruit on paper towels to drain.

Combine sugar, flour and cinnamon in a small bowl. Cut in butter and set aside.

Mix muffin batter as directed, except do not fold in blueberries. Spread batter in a greased 8 inch square pan.

Top with drained blueberries and peach slices. Sprinkle the cinnamon mixture over the fruit.

Bake for 25 minutes or until golden brown.

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