Blueberry Peach Coffee Cake Recipe

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Blueberry Peach Coffee Cake
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  1. Preheat oven to 400°F Spray a 9-inch pie plate with cooking spray.
  2. Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a mixing bowl.
  3. In a separate bowl, whisk together the egg, ricotta cheese, and milk until smooth.
  4. Pour wet ingredient mixture into the dry ingredient mixture and gently combine until all of the dry ingredients have been moistened.
  5. Pour the batter into the prepared baking dish. Press the peaches and blueberries down into the top of the batter. Sprinkle with raw sugar.
  6. Bake for 30-35 minutes until the cake is set in the center and a toothpick inserted in the cake comes out clean.
  7. Allow to cool for about 20-25 minutes prior to slicing. Serve warm with ice cream or yogurt and fresh blueberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.79 Kcal (895 kJ)
Calories from fat 46.8 Kcal
% Daily Value*
Total Fat 5.2g 8%
Cholesterol 36.6mg 12%
Sodium 194.43mg 8%
Potassium 279.2mg 6%
Total Carbs 34.19g 11%
Sugars 8.15g 33%
Dietary Fiber 1.88g 8%
Protein 7.89g 16%
Vitamin C 2.2mg 4%
Iron 1.5mg 8%
Calcium 154.1mg 15%
Amount Per 100 g
Calories 178.34 Kcal (747 kJ)
Calories from fat 39.04 Kcal
% Daily Value*
Total Fat 4.34g 8%
Cholesterol 30.53mg 12%
Sodium 162.19mg 8%
Potassium 232.91mg 6%
Total Carbs 28.52g 11%
Sugars 6.8g 33%
Dietary Fiber 1.57g 8%
Protein 6.58g 16%
Vitamin C 1.8mg 4%
Iron 1.3mg 8%
Calcium 128.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 6

Good Points

  • saturated fat free

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