I came up with this recipe today. I took a basic coffee cake recipe from a box cake mix,and tweaked it. I turned it in to a Blueberry peach coffee cake It has a fruit crisp topping. I am so delighted with the results. It is down right delicious. Enjoy!
1Preheat oven to 325 degree's. grease a Bundt pan,or a 10 inch spring form pan well. really well.
2In a large bowl mix all ingredients for the cake. Mix well by hand about 30-40 strokes. fold in 1 cup of blueberries.
3pour half of the batter evenly in to pan, Smooth top. Make the cinnamon filling. Combine all together. Sprinkle the mixture over 1/2 the batter. Top with the remaining blueberry batter.
4Place peaches and 1/2 cup blueberries around the top of the batter,
In a bowl mix the flour,butter,
cinnamon,brown sugar together.mix topping with a spatula until it resembles crumbs,. mix in nuts optional.
5sprinkle crumbs over blueberries and peaches. Bake at 350 for about one hour,and top is golden brown. Cool completely,and turn cake on to platter. dust top of bundt with powdered sugar,or turn crumb side up. If using spring pan do not dust. turn over so coffee cake crumb topping is on top.