Best 8 Splenda Blend Blueberry Sour Cream Pound Cake Recipes

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When it comes to delicious and classic desserts, few can compare to the delectable flavor of blueberry sour cream pound cake. This moist and flavorful cake is a favorite among many, and with the introduction of Splenda Blend, a natural sweetener that offers the same great taste of sugar without the calories, you can now enjoy this treat without compromising on taste or texture. In this article, we'll provide you with the best recipe to create a Splenda Blend blueberry sour cream pound cake that will tantalize your taste buds and leave you wanting more. Get ready to indulge in a guilt-free dessert experience that will satisfy your sweet cravings without sacrificing your health goals.

Here are our top 8 tried and tested recipes!

BLUEBERRY SOUR CREAM POUND CAKE



Blueberry Sour Cream Pound Cake image

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

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.

Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY CREAM CHEESE POUND CAKE I



Blueberry Cream Cheese Pound Cake I image

This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.

Provided by prissycat

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h35m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
¼ cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups blueberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 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.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 30.5 g, Cholesterol 50.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 267 mg, Sugar 18.4 g

BLUEBERRY CREAM CHEESE POUND CAKE II



Blueberry Cream Cheese Pound Cake II image

This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.

Provided by prissycat

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 16

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 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.
  • Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 48.5 g, Cholesterol 50.9 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 353.5 mg, Sugar 35.3 g

BLUEBERRY SOUR CREAM BUNDT® CAKE



Blueberry Sour Cream Bundt® Cake image

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Provided by B L

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4 eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
  • Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
  • Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
  • While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

SUGAR FREE BLUEBERRY COFFEE CAKE



Sugar Free Blueberry Coffee Cake image

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.

Provided by IBSERVICE

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 ½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened

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.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g

BLUEBERRY POUND CAKE



Blueberry Pound Cake image

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

Provided by dcbeck46

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 tablespoons butter
¼ cup white sugar
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

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.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g

SPLENDA BLEND SOUR CREAM POUND CAKE



Splenda Blend Sour Cream Pound Cake image

A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.

Provided by Barb G.

Categories     Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 7

3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5

BLUEBERRY SOUR CREAM CAKE



Blueberry Sour Cream Cake image

A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)

Provided by Dee514

Categories     Dessert

Time 1h20m

Yield 1 9inch cake, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups fresh blueberries, stems removed
1 (16 ounce) container sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream, for topping
1/4 cup powdered sugar, for topping

Steps:

  • In a large bowl, cream butter.
  • Add sugar, beating well at medium speed on electric mixer.
  • Add egg, beat well.
  • In a small bowl, combine flour and baking powder.
  • Add flour mixture to creamed mixture and and mix until blended.
  • Stir in vanilla.
  • Pour batter into a greased 9 inch springform pan.
  • Sprinkle berries over the batter.
  • In a small bowl, beat egg yolks.
  • Add sugar, vanilla and sour cream to egg yolks, combine well.
  • Pour sour cream mixture over blueberries.
  • Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
  • Cool on wire rack.
  • When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
  • To serve, carefully remove sides from pan.
  • Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
  • In small bowl, beat cream and sugar until soft peaks form.
  • Spoon 1/2 the cream on top of cake.
  • Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
  • Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

Nutrition Facts : Calories 646.6, Fat 42.7, SaturatedFat 26, Cholesterol 191.6, Sodium 210.4, Carbohydrate 61.5, Fiber 2.4, Sugar 36.3, Protein 7.3

Tips:

  • Properly measure your ingredients. This is essential for any baking recipe, but especially for pound cake. Using too much or too little of an ingredient can drastically affect the texture and flavor of your cake.
  • Use room temperature ingredients. This will help your ingredients blend together more easily and will result in a smoother cake batter.
  • Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, which will help your cake rise and give it a tender crumb.
  • Add the eggs one at a time, beating well after each addition. This will help prevent the eggs from curdling.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
  • Pour the batter into a greased and floured loaf pan. Do not fill the pan more than 2/3 full.
  • Bake the cake at the specified temperature and time. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
  • Let the cake cool completely before frosting. This will help the frosting set properly.

Conclusion:

Splenda Blend Blueberry Sour Cream Pound Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and tender crumb, sweet and tangy flavor, and beautiful presentation, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.

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