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Blueberry Cake
Source: dLife

A low-carb Blueberry Cake with lemon, buttermilk, and Splenda.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 14 servings
Amount Per Serving
Calories 125.3
Total Carbs 36.0 g
Dietary Fiber 0.7 g
Sugars 23.2 g
Total Fat 4.2 g
Saturated Fat 0.9 g
Unsaturated Fat 0.2 g
Potassium 100.7 mg
Protein 2.9 g
Sodium 100.7 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
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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2 cup  white cake flour
1 tsp  low sodium baking powder
0 1/4 tsp  salt
1 1/2 cup  fresh blueberries
4 tbsp  margarine
1 1/4 cup  sweetener (sugar substitute)
0 1/4 cup  sugar
2 each  eggs
1 tsp  lemon extract
1 cup  low fat buttermilk
  1. Preheat the oven to 350 degrees F. Coat a 9-cup or 10-cup nonstick tube pan with fat-free cooking spray.
  2. In a medium bowl, whisk the flour, baking powder and salt together.
  3. Transfer 1/2 cup of the flour mixture to another medium bowl. Add the blueberries and toss to coat with flour mixture. Set aside.
  4. In a large bowl, using an electric mixer on medium speed, beat the margarine until light, about 1 minute. Beat in the sugar substitute and sugar until fluffy, 1 minute.
  5. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition. Beat in the lemon extract.
  6. Beat in the flour mixture, alternating with the buttermilk, beating for 30 seconds after each addition.
  7. Using a different medium-size bowl and clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Fold into the batter.
  8. Fold in the blueberries.
  9. Scrape into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.

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