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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Blueberry Pound Cake
  
Source: dLife

Yellow cake, cream cheese, fresh blueberries, and pecans are a delightful combination.

Rating:
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: EASY
blue dot blue dot

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 152
Total Carbs 22.8 g
Dietary Fiber 1.2 g
Sugars 12.7 g
Total Fat 6.1 g
Saturated Fat 1 g
Unsaturated Fat 5.1 g
Potassium 43.7 mg
Protein 2.3 g
Sodium 185 mg
Dietary Exchanges
1 Fat, 1 1/4 Other Carbohydrate
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Directions
1 Preheat the oven to 350ºF. Coat a 10-inch Bundt pan with nonstick cooking spray.
2 In a large mixing bowl, mix the cake mix with cream cheese, eggs, water, and vanilla. Fold in the blueberries and pecans. Pour the batter into the prepared pan.
3 Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook.
4 Let cake sit in pan for 20 minutes until cool.
5 Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).
Additional Information
A delicious quick cake.


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Topic:  Lunches
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