Blueberry Pound Cake
- Number of Servings: 12
Ingredients
1 cup butter (no substitutes)3 cups sugar (I used Splenda in the Nutrition Information)1/2 teaspoon lemon juice6 eggs3 cups all-purpose flour1/4 teaspoon Baking Soda1 cup (8 ounces) Sour Cream (low fat)3 cups fresh or frozen blueberries
In a large mixing bowl, cream butter and splenda. Beat in extracts. Add eggs, one at a time, beating well after each addition.Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into 2 greased and wax paper-lined 9-in x 5in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
**Note if using frozen blueberries DO NOT thaw before putting into batter.**
Yield: 2 loaf cakes (Nutrition information is based on 6 slices per loaf, 1 slice per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user PGHEMT257.
Spoon into 2 greased and wax paper-lined 9-in x 5in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
**Note if using frozen blueberries DO NOT thaw before putting into batter.**
Yield: 2 loaf cakes (Nutrition information is based on 6 slices per loaf, 1 slice per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user PGHEMT257.
Nutritional Info Amount Per Serving
- Calories: 322.0
- Total Fat: 20.6 g
- Cholesterol: 154.7 mg
- Sodium: 150.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.2 g
- Protein: 7.2 g
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