Blueberry Pound Cake -diabetic Friendly Recipe

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Blueberry Pound Cake -Diabetic Friendly

penny jordan


Blueberry Pound Cake
Yellow cake, cream cheese, blueberries, and pecans are a delightful combination. Be sure to use FRESH blueberries.
Makes: 20 servings
Nutrition Facts:
Amount Per Serving:
Calories - 152
Total Carbs - 22.8g
Dietary Fiber - 1.2g
Sugars - 12.7g
Total Fat - 6.1g
Saturated Fat - 1g
Unsaturated Fat - 5.1g
Potassium - 43.7mg
Protein - 2.3g
Sodium - 185mg
Dietary Exchanges:
1 Fat,
1 1/4 Other Carbohydrate.

pinch tips: Perfect Bacon Every Time





30 Min


40 Min


1 box
18.5 ounce package, yellow or white cake mix
1 pkg
8 oz - low fat cream cheese
2 large
eggs or liquid egg substitute (1/2 cup = 2 lg. eggs)
1 1/3 c
cup cold water
1 1/2 tsp
vanilla extract
2 c
blueberries, fresh
1/2 c
chopped pecans or walnuts
1 Tbsp
confectioners sugar (optional)
1-2 Tbsp
blue food coloring (optional)

Directions Step-By-Step

Preheat the oven to 350ºF.
Coat a 10-inch Bundt pan with nonstick cooking spray.
In a large mixing bowl, mix the cake mix with cream cheese, eggs, water, and vanilla.
Fold in the blueberries and pecans.
Pour the batter into the prepared pan.
Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook.
Let cake sit in pan for 20 minutes until cool.
Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).