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 the fact that there is dessert that they can have without guilt. The sour Cream and the addition of Blueberries helps keep the cake very moist. I used my special Bavarian bundt pan to bake it in and dusted it very lightly with powdered sugar. It is one great recipe.
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.
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.
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.
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.
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.