Peanut Butter Blueberry Cake

Peanut Butter Blueberry Cake

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raymond spencer


this cake recipe is combine peanut butter and blueberries


★★★★★ 1 vote

30 Min
1 Hr


  • 1/2 c
  • 1/2 c
    splenda sweetener
  • 1/4 tsp
    sodium-free salt
  • 1 tsp
    vanilla extract
  • 2
    egg yolks
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 c
  • 2
    egg whites
  • 1/4 c
    light brown sugar
  • 1 1/2 c
    fresh blueberries
  • 3/4 c
    creamy peanut butter

  • 1 tube(s)
    frozen whipped topping, thawed
  • 1 pkg
    cream cheese,softened
  • 1 1/2 c
    crunchy peanut butter
  • 1 tsp
    ground cinnamon

How to Make Peanut Butter Blueberry Cake


  1. Preheat oven to 350 degrees F.Grease and flour an 8-inch square pan.
  2. Cream butter and 1/2 cup splenda sweetener until fluffy.Add sodium-free salt and vanilla.Separate eggs
    and reverse the whites.Add yolks to the sugar mixture;beat until creamy.
  3. Combine 1 1/2 cups flour and baking powder;add alternately with milk to egg yolk mixture.Add blueberries and peanut butter to the batter.
  4. In a separate bowl,beat white until soft peaks form.Add 1/4 cup brown sugar,1 tablespoon at a time,and beat until stiff peaks form.Fold egg white into batter.Pour into prepared pan.Bake for 50 minutes,or until a toothpick inserted into the center of the cake comes out clean.
  5. For the frosting,in a medium mixing bowl,combine whipped topping,cream cheese,peanut butter and cinnamon,whisk together until blended,Spread the frosting onto cake.

Printable Recipe Card

About Peanut Butter Blueberry Cake

Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #blueberry

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