Snack

Blueberry Pound Cake is for Dessert, Snack.

Blueberry Pound Cake takes several minutes to prepare.

Blueberry Pound Cake takes several minutes to cook.

Blueberry Pound Cake makes 12 servings.

The ingredients for Blueberry Pound Cake are:

1 cup butter (no substitutes)
3 cups sugar (I used Splenda in the Nutrition Information)
1/2 teaspoon lemon juice
6 eggs
3 cups all-purpose flour
1/4 teaspoon Baking Soda
1 cup (8 ounces) Sour Cream (low fat)
3 cups fresh or frozen blueberries

Here is how you make Blueberry Pound Cake:

In a large mixing bowl, cream butter and splenda. 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 2 greased and wax paper-lined 9-in x 5in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. **Note if using frozen blueberries DO NOT thaw before putting into batter.**Yield: 2 loaf cakes (Nutrition information is based on 6 slices per loaf, 1 slice per serving)Number of Servings: 12Recipe submitted by SparkPeople user PGHEMT257.

The nutritional information for Blueberry Pound Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 322.0

• Total Fat: 20.6 g
• Cholesterol: 154.7 mg
• Sodium: 150.1 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 1.2 g
• Protein: 7.2 g