Blueberry-Peach Pound Cake Recipe
Add a photo
1 of 4 Photos

Blueberry-Peach Pound Cake

By: Martha Domeny  
"The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. 'Each golden piece is packed with fruit, so it makes for a very refreshing snack,' she writes."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 155 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 2 tablespoons butter or stick margarine, softened
  • 1 1/4 cups sugar
  • 3 tablespoons unsweetened applesauce
  • 3/4 cup egg substitute
  • 1/4 cup 2% milk
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/4 cups chopped fresh or frozen unsweetened peaches
  • 2 cups fresh or frozen unsweetened blueberries*
  • 3/4 cup reduced-fat whipped topping

Directions

  1. In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
  2. Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 225 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by Susan May 
This was very good. It was very dense and moist, and the fruits complemeted each other well. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by Christine M Supporting Member (Click to learn more about Supporting Membership)
For a cake, this is relatively healthy with the limited amount of butter and egg substitute,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by Cookies 
I found that the batter was thick, almost like a cookie dough. This made it hard to fold the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?