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Baked Blueberry-Peach Pound Cake

 Baked 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.
12 ServingsPrep: 15 min. Bake: 55 min.


  • 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


  • 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.

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Baked Blueberry-Peach Pound Cake (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.