Blueberry pound cake

 
                            Blueberry Pound Cake
 
 Recipe By     : Better Homes And Gardens Old Fashioned Home Baking
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             fat-free sour cream
      1/2  c             blueberries
    4                    egg whites -- whipped
    1      tsp           vanilla
    1 1/2  c             unbleached flour
    1      c             granulated sugar
    1      tsp           baking powder
      1/8  tsp           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.
 
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 Per serving: 144 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g
 Carbohydrate; 3mg Cholesterol; 89mg Sodium
 
 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.