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Blueberry Peach Coffee Cake

 

.
31

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

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

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

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Comments

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 5732% of calories 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?

 

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