Blueberry Pound Cake -Diabetic Friendly
Yellow cake, cream cheese, blueberries, and pecans are a delightful combination. Be sure to use FRESH blueberries.
Makes: 20 servings
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
1 1/4 Other Carbohydrate.
- 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)
How to Make Blueberry Pound Cake -Diabetic Friendly
- 1Preheat 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).