Once again, Internet Explorer 11 and BlogSpot aren't getting along. All it means is I can't post the pictures for this delicious cake. Today is snowed and is still snowing, so I thought that it would be a good day to bake. This recipe is so easy and so delicious! while it was baking, it smelled like a shortbread cookie!!!
BLUEBERRY SOUR CREAM BUNDT CAKE
Makes 16 Servings
1 Serving = 4 PointsPlus™
3 cups all-purpose flour
1 TBSP baking powder
1 tsp baking soda
1 tsp salt
12 TBSP light butter, softened (1 1/2 sticks)
1 2/3 cups Splenda granulated
1 cup fat-free egg substitute
2 tsp vanilla
1 cup light sour cream
2 cups blueberries
Preheat oven to 350º. Spray a bundt pan; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter and Splenda. Beat in the egg substitute, 1/4 cup at a time, beating well after each 1/4 cup. Beat in the vanilla.
Slowly beat flour mixture into butter mixture, alternating with the sour cream, until well combined.
Fold in the blueberries.
Spoon into sprayed bundt pan.
Bake 50 – 60 minutes until the top is golden or until a cake tester or wooden toothpick inserted in the center comes out clean.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***