Ingrédients pour Better Than Starbucks Bluberry Pound Cake
- 1 cup whole milk ricotta cheese
- 2 cups fresh blueberries
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 1 ¾ cups Splenda Sugar Substitute (as substitute for sugar)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
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Comment préparer Better Than Starbucks Bluberry Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 9x13 inch rectangular baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup whole milk ricotta cheese until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar or Splenda, mixing until well combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in 2 cups fresh blueberries.
- Pour batter into the prepared pan and bake for 25-30 minutes at 350°F (175°C).
- Reduce oven temperature to 325°F (160°C) and continue baking for an additional 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
99g
Fat
59g
Carbs
14g
