A very tasty pound cake with a pretty blueberry puree swirl. It is made healthier with greek yogurt and no refined sugar added.
- 1/2 cup unsalted butter, room temperature
- 1 2/3 cups blueberries, washed and picked of stems (keep 1/3 cup aside for the "sugared" finale!)
- 1/2 cup Erythritol sweetener
- 1/4 cup Monk fruit sweetener
- 1/2 cup coconut sugar
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup greek yogurt, (not non-fat)
- 1 egg white, 1 -2 tablespoons sugar substitute (for "sugared fruit)
- Preheat oven to 350°F.
- Lightly butter 9x5 inch loaf pan and then place parchment paper in pan with some overhang on two sides. Also lightly butter the parchment paper.
- Using a food processor, puree 1 1/3 cup blueberries with 2 tablespoons sugar substitute
- In a medium bowl, whisk together the flour, salt and baking powder.
- Beat the butter and sugars in electric mixer at least 5 minutes, until light and fluffy. (The coconut sugar is a darker color so the butter mixture will not be light yellow.)
- Add eggs and vanilla and beat to fully combine together and scraping sides of bowl .
- Add the flour mixture in 3 additions while alternating with the greek yogurt. Mix on low until combined.
- Pour half the batter into pan and drop 1/2 cup of puree by spoonfuls over the batter. Repeat with batter and puree.
- Use a wooden skewer or thin knife to swirl the batter horizontally and then turn pan and lightly swirl vertically.
- Bake until golden brown and when a toothpick inserted in center of cake comes out clean for approximately 60-75 minutes.
- My cake was done just under 60 minutes, but always test on the lowest range of time.
- Cool in the pan for 30 minutes and then remove to finish cooling.
- Beat egg white and lightly brush the remaining 1/3 cup blueberries. Roll them in the 1-2 tablespoon of sugar substitute and let dry on a rack. The coating will harden on the berries and make the pound cake extra special