Splenda Blend Blueberry Sour Cream Pound Cake Recipes

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Set aside.
• 2. Combine flour, Splenda sugar blend for baking and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.This step may be done with a blender using the lowest speed. cover with a clean tea towel to prevent splatters.
• 3. Combine eggs, sour cream and all extracts in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds, or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 3 times.
• 4. Spoon batter into prepared pan.
• 5. Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack
• 6. NOTE: The original recipe does not call for the addition of almond and butter extract. So you may omit if you like. I just love the two flavors blended together. Also I have made this recipe with the addition of 2 cups of frozen blueberries. It was really moist and good.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
• Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
• Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
• Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.

Steps:

• 1. Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
• 2. Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
• 3. Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
• 4. Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.