Blueberry Pound Cake
INGREDIENTS:
1 c Fat-free sour cream
1/2 c Blueberries
4 Egg whites; whipped
1 ts Vanilla
1 1/2 c Unbleached flour
1 c Granulated sugar
1 ts Baking powder
1/8 ts Baking soda
1 c Fat-free sour cream
1/2 c Blueberries
4 Egg whites; whipped
1 ts Vanilla
1 1/2 c Unbleached flour
1 c Granulated sugar
1 ts Baking powder
1/8 ts Baking soda
Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, blueberries, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.