SUGAR FREE LEMON BLUEBERRY CAKE
Sugar Free Lemon Blueberry Cake, a simple and tasty cake made without added sugar, low carb, gluten free, keto diet friendly dessert recipe.
Provided by TheSugarFreeDiva
Categories Dessert
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270 kcal, Carbohydrate 11 g, Protein 8 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 38 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
REFINED SUGAR FREE BLUEBERRY SWIRL POUND CAKE
A very tasty pound cake with a pretty blueberry puree swirl. It is made healthier with greek yogurt and no refined sugar added.
Provided by Deb
Categories Dessert
Time 1h15m
Number Of Ingredients 12
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
Nutrition Facts : ServingSize 1 slice, Calories 200 calories, Sugar 10.9 g, Sodium 127.3 mg, Fat 9.6 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 0.9 g, Protein 4.8 g, Cholesterol 53.7 mg
SUGAR FREE BLUEBERRY POUND CAKE
I am diabetic and am always searching for good recipes that I can actually enjoy without the severe spike in blood sugar. Not sure where I found this one but I've made it a few times and not told my friends it was sugar free. They loved it, and so do I.
Provided by Debbie Quimby
Categories Fruit Desserts
Time 55m
Number Of Ingredients 8
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).
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
EASY SUGAR FREE BLUEBERRY BUNDT CAKE
This is another quick and easy Sugar Free Dessert idea, when you really do not feel like cooking, or don't have a lot of time. I turned this Pillsbury Sugar Free cake mix into a Blueberry pound cake by adding frozen blueberries. It is a great way to add extra antioxidants into the diet, and it doesn't take long to make &...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees F.Spray bundt pan liberally with non stick cooking spray. This is the 10 cup bundt pan that I used it is called a Kugelhopf Bundt Pan.
- 2. Empty cake mix into a large mixing bowl, add the oil, eggs, orange extract, and milk. Begin slowly to incorporate the dry ingredients into the wet, then increase speed till batter is mixed.
- 3. Measure out blueberries, and dust with flour, pour into a small dish, make sure they are evenly coated, then take blueberries from dish individually, and leave any excess flour, add dusted blue berries to cake batter. Then with a spatula gradually mix blueberries into cake batter.
- 4. Pour batter into prepared cake pan, and bake in preheated 325 degree oven for 45 minutes or until tooth pick inserted into center comes out clean. NOTE: I added an extra few minutes to the baking time, because the blueberries were frozen. If you use fresh, you may only need the time reccomended on the box.
- 5. PLEASE NOTE: Dusting the Blueberries with flour before hand, allows them to stay afloat, and distribute more evenly throughout cake during baking. I DID NOT FOLLOW PACKAGE DIRECTIONS EXACTLY. Recipe turned out great, and the addition of orange extract added lots of flavor to the cake.
BLUEBERRY POUND CAKE
My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 loaf cakes.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. 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 two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.
Nutrition Facts :
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