Orange Blueberry Pound Cake

I know I already made something this week, but my husband was looking for egg-less recipes (since our 2 year old is allergic to eggs) and he found this.  It looked so tasty that I wanted to try it.  So I guess this week is my twice a week... I have the feeling that some weeks are just going to be two treat weeks.

The original recipe called this a bread, but I thought it had a very pound cake like consistency, so I'm calling it a cake.  In fact, I may tweak this recipe in the future for other pound cake flavor options.

1  1/2 cups flour 

1/4 tsp baking soda 

1 1/4 tsp baking powder 

1/2 tsp salt

5 Tbsp butter, melted

1 cupsugar

1/4 cup applesauce

1/4 cup plain yogurt

4 Tbsp orange juice

1 Tbsp orange zest

1/2 cup milk

1 cup blueberries

1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F.Prepare a loaf pan with non-stick cooking spray. 
2. In a small bowl whisk together the applesauce, yogurt, orange juice and zest.
3. In a large bowl mix the sugar and melted butter for about 5 minutes.  This is going to look somewhat crumbly.  Add the applesauce/yogurt mixture to this.  It will look a little curdled.
4. Add the dry ingredients and milk, mixing after each addition.
5. Fold in the blueberries and pecans.
6. Pour batter into loaf pan and bake for about 1 hour, or until the cake is golden brown.  Allow it to cool and then enjoy!