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.
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Munaf Rana
[email protected]This cake is the worst thing I've ever tasted. I threw it in the trash.
Dhammika Thapel
[email protected]This cake is horrible. Don't waste your time making it.
Olawale Ayinla
[email protected]I would not recommend this recipe to anyone. It's the worst pound cake I've ever had.
Slo Harki
[email protected]This recipe is a waste of time. The cake didn't rise and it tasted like cardboard.
Azil Labazidral
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong.
Viviana Rivera
[email protected]This cake didn't turn out well for me. I think I overmixed the batter.
Smile007 App Studio
[email protected]I found this cake to be a bit too sweet for my taste. I think I'll reduce the amount of Splenda Blend next time.
Jasonheth Manga
[email protected]This cake is a little denser than I would like, but the flavor is amazing. I'll try using a different type of flour next time.
Godwin nyakno
[email protected]I've made this cake several times and it's always a hit. It's my go-to recipe for pound cake.
Mazhar Saill
[email protected]This cake is so moist and flavorful. I love the combination of blueberries and sour cream.
SUBHASH KAUSHIK SGOUR
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out perfect. I'll definitely be making it again.
Daniel Nwaiwu
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it, even the people who don't normally like pound cake.
Md Hasan Ali
[email protected]This is the best pound cake recipe I've ever tried. It's so moist and delicious, and the blueberry sour cream gives it a tangy flavor that I love.
Emmanuel omanor
[email protected]I was skeptical about using Splenda Blend in a pound cake, but I was pleasantly surprised. The cake turned out moist and flavorful, and no one could tell that it was made with a sugar substitute.
Leslie Bell
[email protected]This pound cake was a hit with my family! The Splenda Blend made it light and fluffy, and the blueberry sour cream added a wonderful flavor. I will definitely be making this again.