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