Blueberry-Peach Coffee Cake

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.