1/2 lb SOFTENED BUTTER 2 c SUGAR 4 EGGS 3 c SIFTED FLOUR 3 ts BAKING POWDER 1/2 ts SALT 1 ts VANILLA 1 c MILK 2 c FLOURED BLUEBERRIES 2 tb SUGAR 1 ts CINNAMON MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X 13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, GRANDMA ROSE. -----
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Lemon Blueberry Pound Cake (sugar free)
First time I have tried any of the sugar free mixes..this one is real good..the icing is good also..Promise and Kale are here, so I was trying to fix something with less sugar. I think they are going to like this…
Recipe 1 sugar free box cake mix 4 eggs 1/2 cup water 1/2 cup milk 1/3 cup oil…I used 1/2 butter and 1/2 oil 1/3 cup lemon juice 2 cups fresh blueberries, coated in flour
Preheat oven to 350 degrees
Mix all your ingredients together and bake in a Bundt pan sprayed with cooking spray…bake 350 degrees for 40-45 minutes, according to your oven..remove from oven ..while cake is still hot, spread sugar free icing over top..will run down cake to make a glaze…