Blueberry Pound Cake Diabetic Friendly Food

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

SUGAR FREE LEMON BLUEBERRY CAKE

Steps:

• Preheat your oven to 325 and double prep a bundt cake pan for nonstick. For example, you can grease or spray with nonstick and then dust with a flour
• In a medium sized mixing bowl, use a fork or a whisk to blend together the almond flour, coconut flour, and the baking powder. Set this bowl aside.
• Next, in a mixing bowl, beat the egg whites until they stand in soft peaks (just starting to hold). This should take about four minutes. Set this bowl aside.
• Now, in a large mixing bowl, cream together the coconut oil with the monk fruit. Once this has creamed, you can gently stir in the egg yolks. Next add the dry ingredients from the first bowl along with the lemon zest, lemon juice, and the vanilla extract. Mix until just blended. Stir in the egg whites and then gently fold in the blueberries.
• Bake this cake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the cake to fully cool before removing it from the pan and topping with the (optional) glaze.

BLUEBERRY CRISP (DIABETIC)

Steps:

• Filling:.
• Toss together flour and sugar.
• Mix together with blueberries and place in a 9x9 inch glass baking dish.
• Topping:.
• Mix all topping ingredients together.
• Sprinkle on top of blueberry filling.
• Bake at 350 degrees for 45 minutes.
• Makes 6 servings.
• Per Serving:.
• 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

SUGAR FREE BLUEBERRY POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, combine cake mix with cream cheese, eggs, water, and vanilla, using a mixer at medium speed. Fold in blueberries and pecans.
• 3. Pour batter into a greased bundt pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. (Note: blueberries can easily stick to the pan and make it difficult to get the cake out so make sure all of the ridges in your bundt pan are greased well).
• 4. Remove cake from oven and let it sit in the pan for 20 minutes until cool; invert onto a serving plate and sprinkle with powdered sugar (optional).

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
• Combine remaining flour, baking powder, baking soda, and salt.
• Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in blueberries.
• Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
• Sharply tap pan once on counter to remove air bubbles.
• Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
• Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
• Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
• Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
• Cut into slices using a serrated knife.

BLUEBERRY POUND CAKE -DIABETIC FRIENDLY

Steps:

• 1. Preheat the oven to 350ºF. Coat a 10-inch Bundt pan with nonstick cooking spray. In a large mixing bowl, mix the cake mix with cream cheese, eggs, water, and vanilla. Fold in the blueberries and pecans. Pour the batter into the prepared pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook. Let cake sit in pan for 20 minutes until cool. Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).