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Blueberry Cake


  • 1 1/2 cups flour
  • 1 box of fresh blueberries did not use the whole though
  • 2 yolks
  • 5 packets of low calorie sweetener
  • 1 tbsp vanilla extract
  • 2 egg whites
  • 12-15 packets of low calorie sweetener I used Splenda
  • 1/3 cup milk
  • 1/2 cup margarine
  • 1 tbsp of flour
  • a dash of salt if desired margarine already salty though
  • a dash of fresh ground nutmeg
  • 1 tsp baking powder


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream margarine and 12 packets sweetener until fluffy. Add (salt and) vanilla. Separate eggs and reserve the whites. Add egg yolks to the margarine mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 5 packets of sweetener, 1 at a time, and beat until stiff peaks form.
  • Fold egg whites into batter. Pour into prepared pan.
  • Bake for 50 minutes, or until cake tests done.