- Portion size 8 servings
- Credits : SPLENDA®
In bowl, whisk together ground almonds, all but 2 tsp (10 mL) of the SPLENDA® Granulated, cornmeal, baking powder and salt ; set aside.
In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each. Beat in sour cream. Stir in almond mixture. Fold in blueberries.
Pour into greased and parchment paper lined 9 inch (1.5 L) round cake pan. Bake in 350°F (180°C) oven for 35 minutes or until wooden pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.
In bowl, whip cream; fold in remaining SPLENDA® Granulated. Serve a dollop of whipped cream over cake.
Nutritional facts Per serving: about
- Sodium 343 mg
- Protein 8 g
- Calories 327.0
- Total fat 26 g
- Cholesterol 122 mg
- Saturated fat 12 g
- Total carbohydrate 18 g