Refined Sugar Free Blueberry Swirl Pound Cake Food

BLUEBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
• In mixer- cream together your sugar & butter. Beat until fluffy.
• Add eggs - one at a time & beating in-between each addition
• Scrape bowl down. Add lemon juice & vanilla
• Add in flour, baking powder, baking soda & salt.
• Top with sour cream & then beat to combine - do not over mix.
• Gently fold in blueberries by hand with large spatula
• Pour into prepared pans.
• Top each with jam & then run a knife through a couple times to swirl it throughout.
• Bake 60- 75 minutes or until toothpick test is clean.
• Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.

REFINED SUGAR FREE BLUEBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter 9x5 inch loaf pan and then place parchment paper in pan with some overhang on two sides. Also lightly butter the parchment paper.
• Using a food processor, puree 1 1/3 cup blueberries with 2 tablespoons sugar substitute
• In a medium bowl, whisk together the flour, salt and baking powder.
• Beat the butter and sugars in electric mixer at least 5 minutes, until light and fluffy. (The coconut sugar is a darker color so the butter mixture will not be light yellow.)
• Add eggs and vanilla and beat to fully combine together and scraping sides of bowl .
• Add the flour mixture in 3 additions while alternating with the greek yogurt. Mix on low until combined.
• Pour half the batter into pan and drop 1/2 cup of puree by spoonfuls over the batter. Repeat with batter and puree.
• Use a wooden skewer or thin knife to swirl the batter horizontally and then turn pan and lightly swirl vertically.
• Bake until golden brown and when a toothpick inserted in center of cake comes out clean for approximately 60-75 minutes.
• My cake was done just under 60 minutes, but always test on the lowest range of time.
• Cool in the pan for 30 minutes and then remove to finish cooling.
• Beat egg white and lightly brush the remaining 1/3 cup blueberries. Roll them in the 1-2 tablespoon of sugar substitute and let dry on a rack. The coating will harden on the berries and make the pound cake extra special

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
• Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°F (175°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.

BLUEBERRY SWIRL CAKE

Steps:

• Beat egg whites until frothy; gradually beat in 1/2 C sugar.
• Continue beating until very stiff and glassy.
• Sift remaining sugar, flour, baking powder and salt in to another bowl.
• Add canola oil, half of milk, and vanilla.
• Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
• Add remaining milk and egg white meringue.
• Fold in blueberries (if very large, cut into quarters or halves).
• Pour into greased, floured 9" cake pans.
• Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
• Cool.
• Frost with cream cheese frosting and swirl with blueberry mixture.
• Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
• Place one cake layer bottom-side up on plate; spread with frosting.
• Place second layer right-side up and frost top and side of cake.
• Swirl top with cooled blueberry mixture.
• Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
• Cool, and swirl on top of cake.