Email to Judith K      

Recipe Categories: JudyinCT's HOME PAGEBEVERAGES BREADSMUFFINSandBISCUITS BRUNCH CAKESPIESandDESSERTS COOKIESandBARS FISHandSEAFOOD GELATINandFRUITSALADS MAINDISHES PASTA POULTRY SALADandDRESSING SCONES SOUPSandSTEWS VEGGIESandSIDES

Sour Cream Blueberry Coffee Cake




Source of Recipe


From the book, The Main Corpse by Diane Mott Davidson


List of Ingredients




1 stick margarine
1/2 cup sugar
1/2 cup Splenda
2 eggs
1 cup fat-free sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon lemon zest -- finely chopped
1/2 cup Polaner All Fruit Blueberry Spreadable Fruit -- or another flavor if you prefer

Recipe



Preheat oven to 350º. Butter two 8" square cake pans. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves.

Spread batter in pans. Bake 20 - 30 minutes, or until toothpick inserted in center comes out clean.

Yield: 2 cakes

Per Serving: 84 Calories; 3g Fat (34.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.