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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 Cake

Source: dLife

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

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 4.2 Fat, 0.2 Fruits, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 0.7 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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Servings

Ingredients

2.0
2 cup white cake flour 1.0
1 tsp low sodium baking powder 0.25
0 1/4 tsp salt 1.5
1 1/2 cup fresh blueberries 4.0
4 tbsp margarine 1.25
1 1/4 cup sweetener (sugar substitute) 0.25
0 1/4 cup sugar 2.0
2 each eggs 1.0
1 tsp lemon extract 1.0
1 cup low fat buttermilk

Directions

Preheat the oven to 350 degrees F. Coat a 9-cup or 10-cup nonstick tube pan with fat-free cooking spray.
In a medium bowl, whisk the flour, baking powder and salt together.
Transfer 1/2 cup of the flour mixture to another medium bowl. Add the blueberries and toss to coat with flour mixture. Set aside.
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.
Beat in the egg yolks, one at a time, beating for 30 seconds after each addition. Beat in the lemon extract.
Beat in the flour mixture, alternating with the buttermilk, beating for 30 seconds after each addition.
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.
Fold in the blueberries.
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.