BLUEBERRY SOUR CREAM POUND CAKE
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
SPLENDA BLEND SOUR CREAM POUND CAKE
I made this cake for a church function. It was a big hit. It was very moist, and the addition of almond, vanilla & butter extract gave it the little push I felt it needed in the flavor department. I got several requests for the recipe. I found the recipe in a splenda cookbook, and it has been a favorite ever since. I have even...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Set aside.
- 2. Combine flour, Splenda sugar blend for baking and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.This step may be done with a blender using the lowest speed. cover with a clean tea towel to prevent splatters.
- 3. Combine eggs, sour cream and all extracts in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds, or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 3 times.
- 4. Spoon batter into prepared pan.
- 5. Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack
- 6. NOTE: The original recipe does not call for the addition of almond and butter extract. So you may omit if you like. I just love the two flavors blended together. Also I have made this recipe with the addition of 2 cups of frozen blueberries. It was really moist and good.
SPLENDA BLEND BLUEBERRY SOUR CREAM POUND CAKE
I created this recipe from a basic Splenda Pound Cake Recipe by adding fresh or frozen blueberries. Each time I have made it it has always been a big hit. I recently made it at a Reunion where I featured 28 different dessert items, and this was one of them. I really enjoy and love this recipe, and most diabetics really appreciate...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or 12 cup bundt pan, or use Bakers Joy, it has flour already in the can. set aside.
- 2. Combine flour, Splenda sugar blend and baking soda in a large mixing bowl. add the softened butter. Then turn on mixer to lowest speed to combine flour with butter until well mixed.
- 3. In a medium size bowl, combine the eggs, sour cream and all of the extracts. whisk until blended. Then pour about 1/4 of egg mixture into flour mixture and blend on low until combined. Beat at medium speed for about half to one minute. Scrape down sides of bowl, and repeat until all of egg mixture is incorporated into cake batter. Scrape down sides of bowl. Next toss blue berries with about 1 1/2 tablespoons of all purpose flour, and then gently mix into cake batter. Then pour batter into prepared pan.
- 4. Bake in preheated oven for 1 hour and 20 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes then invert cake onto wire rack and allow to cool completely.
- 5. Please note that I added the addition of orange Extract and butter flavor to the cake, to add a little punch of flavor to the blueberries. It is always a very good & moist cake, and was appreciated by many. The addition of flour to the Blueberries helps to keep them evenly distributed through out the cake, and prevents them from all floating to the bottom.
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
BLUEBERRY SOUR CREAM POUND CAKE
Make and share this Blueberry Sour Cream Pound Cake recipe from Food.com.
Provided by Janet W
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring butter eggs and sour cream to room temperature.
- Combine flour, baking powder and baking soda; set aside.
- In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, beating about 10 minutes or until very light and fluffy.
- Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
- Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
- Add blueberries, beating on low speed for 30 seconds.
- Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
- Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
- Cool on rack for 10 minutes. Remove from pan.
Nutrition Facts : Calories 278.5, Fat 13.3, SaturatedFat 7.8, Cholesterol 92.9, Sodium 117.8, Carbohydrate 36, Fiber 0.7, Sugar 20.9, Protein 4.3
SPLENDA BLEND SOUR CREAM POUND CAKE
A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
- Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
- Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
- Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5
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- Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour, baking soda, and salt. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.
- When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.
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