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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Oven

Serving Size: 1 - Change

Nutritional Facts

Servings Per Recipe: 1

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BLUEBERRY POUND CAKE

Submitted By: Steve W. - See All My Recipes

Date Added: September 12, 2009

Ingredients:

1 Cup Butter softened (no substitutes)

2 Cups Sugar Brown Water

4 Unit Eggs large,just whites

1 Teaspoon Vanilla or grated peel of One Orange

3 Cups Flour A/P

1/2 Teaspoon Salt (non iodized)

1 Teaspoon Baking Powder heaping

2 Cups Blueberries ***Note

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Directions:

1. Cream butter and sugar.

2. Add eggs, one at a time; beat well until light and fluffy.

3. Add vanilla. Sift 2 cups of flour, salt and baking powder together.

4. Add sifted ingredients to creamed mixture and beat.

5. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture.

6. Pour into a 10 inch tube pan which has been buttered and coated with sugar.

7. Bake at 325 degrees for 1 hour and 15 minutes.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Blueberries, Natural Sweeteners allergies.


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