Blueberry Jam Cake
|Blueberry preserves||1⁄2 Cup (8 tbs) (All Natural)|
|Sugar free pound cake mix||8 Ounce|
|Water||2⁄3 Cup (10.67 tbs)|
Beat egg in a medium-sized mixing bowl until light lemon-colored and fluffy.
Beat in blueberry preserves.
Add cake mix and water alternately in small amounts, beating well after each addition.
Beat a total of 5 to 6 minutes.
Pour into a wax paper lined or greased and floured 8 in. (20 cm) cake pan, and bake at 350°F (175°C) for 20 to 25 minutes.
Cool cake in pan for 10 minutes.
Turn cake out onto rack and cool completely.
Serving size: Complete recipe
Calories 1225 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 9.5 g47.7%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1030 mg42.9%
Total Carbohydrates 204 g68.1%
Dietary Fiber 0 g
Sugars 133.7 g
Protein 14 g28.6%
Vitamin A 4.9% Vitamin C
Calcium 10.6% Iron 29.1%
*Based on a 2000 Calorie diet