Baked Blueberry-Peach Pound Cake

• 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

1. 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.
2. Bake at 350u0b0 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.

butter, sugar, unsweetened applesauce, egg substitute, milk, cake flour, baking powder, salt, peaches, blueberries

Taken from www.tasteofhome.com/recipes/baked-blueberry-peach-pound-cake/ (may not work)