Blueberry Peach Pound Cake

ALISAE

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

65-75 min. servings
Serving size has been adjusted!
Original recipe yields 0 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 0

Other stories that may interest you