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Add a photoRaciónes: 6
Ingredientes
- 1 pkg. blueberry muffin mix
- 1/3 c. dairy lowfat sour cream
- 1/4 c. lowfat milk
- 1 egg
- 1/4 c. blueberry preserves
- 1/2 c. confectioners sugar
- 2 1/2 teaspoon water
Direcciones
- Preheat oven to 375 degrees. Grease an 8 or possibly 9 inch round cake or possibly pie pan. Rinse blueberries with cold water. For coffee cake: Put together dry muffin mix, lowfat sour cream, lowfat milk and egg in bowl. Stir till moistened. Spread half of batter into pan. Spread half of blueberry mix on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake at 375 degrees for 30 to 35 min or possibly till golden brown.For glaze, put together confectioners sugar and water in small bowl; stir till smooth. Drizzle over hot coffee cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 82 | 26% |
| Total Fat 9.28g | 12% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 350mg | 15% |
| Potassium 93mg | 3% |
| Total Carbs 55.09g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.68g | 12% |
| Protein 4.44g | 7% |
