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Blueberry-Peach Pound Cake

Blueberry-Peach Pound Cake

"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."
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1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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.


  • 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.

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Read all reviews 5
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This was very good. It was very dense and moist, and the fruits complemeted each other well. My husband really enjoyed it, and if it's not carrot cake, he usually could care less! I used froz...

This is a keeper! I used 3 eggs instead of egg substitute and added 1/4 of light brown sugar and 2 tsp. of vanilla. My family gobbled this dessert up! Thank you for a great way to use up peaches...

This cake was good the first day - but after that it just kind of turned to rubber.

For a cake, this is relatively healthy with the limited amount of butter and egg substitute, and it tastes that way. I almost added some vanilla - next time I will, as this was good but missing...

I found that the batter was thick, almost like a cookie dough. This made it hard to fold the peaches and blueberries in the batter without mushing up the fruit too much. It baked in the time o...

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