Blueberry Pound Cake Diabetic Friendly Recipes

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.

FRESH BLUEBERRY POUND CAKE

Steps:

• Cream butter & sugar.
• Add eggs one at a time & beat until fluffy. cream butter and sugar, egg for blueberry pound cake
• Stir in vanilla.
• Sift together 2 c. flour, salt, & baking powder. Add to cream mixture & beat well. add flour to sugar and butter for blueberry pound cake
• Dredge blueberries in the remaining 1 cup flour. dredge blueberries in flour
• Fold in blueberries to the batter. fold in blueberries for pound cake
• Bake in preheated oven @ 350* for 1 hour & 15 min.

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).

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.