The best delicious Blueberry Pound Cake #3 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Pound Cake #3 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Pound Cake #3.
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1 c Fat-free sour cream
1/2 c Blueberries
4 Egg whites; whipped
1 ts Vanilla
1 1/2 c Unbleached flour
1 c Granulated sugar
1 ts Baking powder
1/8 ts Baking soda
Date: Sat, 6 Apr 1996 17:04:01 -0600
From: matejka@bga.com (Anita A. Matejka)
Recipe By: Better Homes And Gardens Old Fashioned Home Baking
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
12 Servings
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