Better Than Starbucks Blueberry Pound Cake Food

BETTER-THAN-STARBUCKS® BLUEBERRY POUND CAKE

Better-Than-Starbucks® Blueberry Pound Cake image

This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold.

Provided by BachFromTheDead

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup butter, very soft
1 (8 ounce) container ricotta cheese
1 cup white sugar
½ cup sucralose sweetener (such as Splenda®)
4 eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 (12 ounce) package frozen blueberries

Steps:

Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
Pour batter evenly into the prepared pan.
Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 37.3 g, Cholesterol 108.5 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 457.6 mg, Sugar 19.4 g

BETTER-THAN-STARBUCKS BLUEBERRY MUFFINS

Better-Than-Starbucks Blueberry Muffins image

The Starbucks Buttermilk Blueberry Muffins used to be my most favourite treat in the world to eat. I could literally eat them all day - for breakfast, lunch, and dinner. Unfortunately, according to the information found on the Starbucks website, each of the Buttermilk Blueberry Muffins contains 56 grams of carbs. On my low-carb diet, that amount of carbs is greater than my total daily carb allotment. So, for the sake of health, strength, and beauty, I had to bid farewell to those sweet lovelies. A few months ago, though, I buried myself in my kitchen (my favourite place!) and started experimenting with low-carb alternatives to the Starbucks Buttermilk Blueberry Muffins. Today, when I want a treat with my Starbucks coffee, I make my own Better-Than-Starbucks Blueberry Muffins. Low on carb, high on taste! Perfect with Starbucks coffee or any other coffee or tea of your choice. Try these low-carb muffins and let me know if you like them, too.

Provided by Violeta-LCHF

Categories Quick Breads

Time 30m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups ground almonds
1/2 cup ground walnuts
2 teaspoons baking powder
1 pinch salt
3 tablespoons Xylitol sweetener (Note -- Instead of Xylitol, you can use 8 one-gram packets of Stevia or 1/3 cup of Splenda.)
3 eggs
1/4 cup butter, melted
1/4 cup water
1/4 teaspoon vanilla
1 cup blueberries

Steps:

Stir almonds, walnuts, baking powder, and salt in a bowl.
In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
Add the "wet" ingredients to the "dry" ingredients and stir until combined.
Fold in frozen blueberries.
Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
Bake at 350 F for about 20 minutes.

Nutrition Facts : Calories 224.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 188.1, Carbohydrate 7.7, Fiber 3, Sugar 2.8, Protein 7.1

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