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