Real Recipes From Real Home Cooks ®

sugar free orange blueberry pound cake

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

This was one of the Sugar Free desserts that I made for a Community Event in Arkansas. I made most of the desserts from scratch. This was made from cake mix, but added extra ingredients to enhanced the flavors. Those that tried it did like it. I added sour cream to make it moist & also added orange Juice & Orange Extract to bring out the flavor of the Blueberries. Using Sugar Free Cake mix, makes this an easy & simple Sugar Free dessert. I used fresh blueberries & Sugar Free Chocolate covered raisins as a garnish for the cake, to make an impressive display on the pedestal cake stand.

★★★★★ 1
serves 8 or more depending on portion size
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For sugar free orange blueberry pound cake

  • 1 box
    sugar free pillsbury vanilla cake mix
  • 1/2 c
    sour cream
  • 1/2 c
    evaporated milk
  • zest of 1 orange (optional) does add more flavor
  • 2 tsp
    orange extract
  • 1/2 c
    orange juice
  • 1 1/2 c
    frozen blue berries
  • 3 lg
    eggs, room temperature
  • 2 Tbsp
    all purpose flour
  • 1/3 c
    canola oil
  • garnish with fresh blueberries and sugar free candy, or sugar free cool whip
  • i also made a starburst lemon flower, would have used an orange had i had one, and filled in the center of the cake(optional)

How To Make sugar free orange blueberry pound cake

  • 1
    Preheat oven to 325 degrees F. This is the Bundt pan I used. A 12 cup Bundt Pan works perfectly with lots of room to spare.
  • 2
    These are some of the ingredients used to make this cake.
  • 3
    Add the cake mix, oil, eggs, & sour cream and beat just till blended.
  • 4
    Add orange juice, milk, optional orange zest if desired, and extracts, then beat till blended.
  • 5
    In a small bowl add the frozen blueberries, then add the 2 tablespoons of all purpose flour, toss the berries in the flour to coat evenly.
  • 6
    Now switch from using the beater to a large spoon, and pick the berries out of the bowl leaving the excess flour behind. Gently stir to blend the berries into the cake batter. Adding the flour to the frozen berries, helps to evenly distribute them through out the cake, and not all settle to the bottom of the cake.
  • 7
    Prepare cake pan with butter and flour, remove excess flour or use Bakers Joy, My best friend in baking. Pour batter into pan, and bake till completely done. Frozen berries may take a few extra minutes to bake, than if you used fresh berries.
  • 8
    Remove from oven and leave in cake pan about 10 minutes till cake pulls away from the sides of pan.
  • 9
    Then invert onto a serving platter or cake board, or wire rack. Garnish as desired when completely cooled, and serve with a dollop of Sugar Free cool whip if desired. I chose to use sugar free chocolate covered Raisins and Fresh Blueberries.