Blueberry Peach Pound Cake


"This is a low-fat, not-too-sweet poundcake recipe that is great for summer brunches. I tried it the first time at my brothers house, where he grows fresh peaches and blueberries."
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65-75 min. servings
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  1. 1. Beat together butter, sugar, and applesauce.
  2. 2. Add eggs and milk.
  3. 3. Combine dry ingredients.
  4. 4. Add flour mixture to egg mixture, a little bit at a time.
  5. 5. Fold in peaches and blueberries.
  6. 6. Pour into greased 10-inch angel food cake pan.
  7. 7. Bake at 350 for 45-55 min.
  8. 8. Serve cooled with whipped topping.


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