Blueberry Peach Bundt Cake

Did you know that last month was National Blueberry Month? Do you know that this month is National Peach Month? What a better way to celebrate than to have them both in one delicious cake!  I made this cake this morning and was not disappointed. My friend, Susan, came over and enjoyed a piece of cake with me.....kind of a mid-morning snack!  I still have tons of blueberries and peaches to use up........

BLUEBERRY PEACH BUNDT CAKE

Makes 16 Servings

1 Serving = 3 PointsPlus™

1/2 cup light butter, softened

1 1/4 cup Splenda granulated
3/4 cup fat-free egg substitute
1/4 cup fat-free milk
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries
2 cups peeled & diced peaches

Preheat oven to 350º. Spray a bundt pan; set aside.

In a large bowl, cream together the butter and Splenda. Slowly beat in the egg substitute. Beat in the milk.

In a medium bowl, combine the flour, baking powder and salt. Add this mixture to the butter mixture until just combined.

Fold in the blueberries and peaches.

Spoon batter into the bundt pan and bake 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.

 

Cool in the pan for 15 minutes and then remove the cake to a wire rack to cool completely.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan