Sugar Free Blueberry Pound Cake Recipes

REFINED SUGAR FREE BLUEBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter 9x5 inch loaf pan and then place parchment paper in pan with some overhang on two sides. Also lightly butter the parchment paper.
• Using a food processor, puree 1 1/3 cup blueberries with 2 tablespoons sugar substitute
• In a medium bowl, whisk together the flour, salt and baking powder.
• Beat the butter and sugars in electric mixer at least 5 minutes, until light and fluffy. (The coconut sugar is a darker color so the butter mixture will not be light yellow.)
• Add eggs and vanilla and beat to fully combine together and scraping sides of bowl .
• Add the flour mixture in 3 additions while alternating with the greek yogurt. Mix on low until combined.
• Pour half the batter into pan and drop 1/2 cup of puree by spoonfuls over the batter. Repeat with batter and puree.
• Use a wooden skewer or thin knife to swirl the batter horizontally and then turn pan and lightly swirl vertically.
• Bake until golden brown and when a toothpick inserted in center of cake comes out clean for approximately 60-75 minutes.
• My cake was done just under 60 minutes, but always test on the lowest range of time.
• Cool in the pan for 30 minutes and then remove to finish cooling.
• Beat egg white and lightly brush the remaining 1/3 cup blueberries. Roll them in the 1-2 tablespoon of sugar substitute and let dry on a rack. The coating will harden on the berries and make the pound cake extra special

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
• Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.