Blueberry Pound Cake -Diabetic Friendly

Blueberry Pound Cake -diabetic Friendly

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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.


★★★★★ 2 votes

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)

How to Make Blueberry Pound Cake -Diabetic Friendly


  1. 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).

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