International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Amaretti 2






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cakes > blueberry pound cake
These are all very good. However, the batter tends to be very thick which makes it hard to spread evenly in the pan. * Exported from MasterCook Mac * Blueberry Pound Cake Recipe By : Better Homes And Gardens Old Fashioned Home Baking Serving Size : 12 Preparation Time :0:15 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c fat-free sour cream 1/2 c blueberries 4 egg whites -- whipped 1 tsp vanilla 1 1/2 c unbleached flour 1 c granulated sugar 1 tsp baking powder 1/8 tsp baking soda Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, blueberries, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. - - - - - - - - - - - - - - - - - - Per serving: 144 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g Carbohydrate; 3mg Cholesterol; 89mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.

Blueberry Pound Cake


SUBMITTED BY
list all recipes for CAKES (268)
list all recipes by ANITA (275)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert This is Found in... Most Emailed Recipes
(posted January 6, 1999)

These are all very good. However, the
batter tends to be very thick which makes it hard to spread evenly in the pan.


* Exported from MasterCook Mac *

Blueberry Pound Cake

Recipe By : Better Homes And Gardens Old Fashioned Home
Baking
Serving Size : 12 Preparation Time :0:15
Categories :
Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c
fat-free
sour cream
1/2 c blueberries
4
egg whites -- whipped
1 tsp
vanilla
1 1/2 c unbleached
flour
1 c
granulated
sugar
1 tsp
baking powder
1/8 tsp
baking soda

Preheat oven at 325. Prepare a 9 x 5 x 3"
pan with cooking spray and flour; set aside. In a mixing bowl, combine
sour cream, blueberries, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done.

- - - - - - - - - - - - - - - - - -


Per serving: 144 Calories; 0g
Fat (0% calories from fat); 3g Protein; 32g Carbohydrate; 3mg Cholesterol; 89mg Sodium

NOTES : To freeze, place unfrosted
cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room
temperature about 3 hours.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.