Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Blueberry Peach Coffee Cake

StarStarStarStarHalf star

Your rating

Recipe

.

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 package muffin mix
blueberry
*
1 pound peaches
sliced
Camera
¼ cups sugar
Camera
¼ cup all-purpose flour
Camera
½ teaspoon cinnamon
Camera
2 tablespoons butter
Camera

Ingredients

Amount Measure Ingredient Features
1 package muffin mix
blueberry
*
453.6 g peaches
sliced
Camera
59 ml sugar
Camera
59 ml all-purpose flour
Camera
2.5 ml cinnamon
Camera
3E+1 ml butter
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 5732% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 14mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 4%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe