Blueberry-Peach Pound Cake Recipe

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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.

This recipe is:

Healthy

Diabetic Friendly

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Blueberry-Peach Pound Cake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 12 Servings

15 55 70

Ingredients

2 tablespoons butter, 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

In a 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 cooking spray.
Bake at 350° 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. Yield: 12 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the 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.

Originally published as Blueberry-Peach Pound Cake in Light & Tasty April/May 2001, p56