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blueberry pound cake -diabetic friendly

(2 RATINGS)
158 Pinches
PennyLJ55 avatar
Lubbock, TX
Updated on Jan 14, 2013

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.

prep time 30 Min
cook time 40 Min
method ---
yield 20 serving(s)

Ingredients

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

How To Make blueberry pound cake -diabetic friendly

  • Step 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).
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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