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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, January 28, 2014

Blueberry Sour Cream Bundt Cake


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.

Enjoy!!

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. ***

 
Later!
Loving Life!
Jan

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