Blueberry-Lemon Snack Cake

I have developed my own bake mix and this was my first experiment with it.  Boy was this ever good!  Smooth texture, moist and great taste!  I only had on hand 1/2 cup dried blueberries left in an open bag in my freezer and I needed to use them up.  Fresh berries would have been healthier and tastier, but the dried is what I had and not many of those.  The second time I baked it, I increased berries by a couple tablespoons and it just gets better!

My husband was out of town all weekend and this was hot out of the oven when he walked in the door. He really liked it, too, and downed a second slice.  Said “Please make this again soon, with some other fruits as well.”  Any berries, chopped fruit or nuts you can fit into your daily carb limits will work in this basic batter.  Make it just a lemon cake, or add a bit of diced peaches.  Get creative!  This recipe isn’t suitable until you are near goal weight at the grain level of carb-re-introduction of the Atkins program.  The carbs are low on the basic lemon cake batter (4.02 NC per slice).  With 1/2 cup dried berries added, it jumps to 9.02 NC per slice.


4 oz. cream cheese, softened

4 T. (½ stick) unsalted butter, melted

2 eggs, beaten

½ c. egg whites (I used from carton), but 4 whole egg whites will work

Zest of 1 large lemon

Juice of 1 large lemon (2 T.)

1½ c. Buttoni’s Low Carb Bake Mix

½ c. each Splenda and erythritol (or 1c. sugar equivalent other sweetener)

½ c. fresh, dried or frozen blueberries

DIRECTIONS:  Preheat oven to 350º.  Butter the inside of an 8×4″ loaf pan.  Or you can butter the ends only and line sides & bottom of the pan with a piece of parchment, which is what I like to do. Set aside while you prepare batter.

Soften the cream cheese on counter or in microwave.  Whip until smooth with a whisk.  In a separate medium bowl, whip the egg whites until frothy.  Add the 2 whole eggs to the egg whites and beat the two well together a couple minutes.  Add sweeteners.  Add melted butter slowly and beat until you have a smooth mixture.  Add the bake mix next and beat by hand with a rubber spatula until batter is smooth and well-blended.  Add your berries (or chopped fruit/nuts) and stir to distribute berries throughout batter.  Scrape the batter into prepared pan and pop into 350º hot oven for 40-45 minutes or until toothpick stuck in center comes out clean/dry.  Slice into approximately  ½-5/8″ thick slices to make 12 nice portions.  After serving, wrap remainder in plastic wrap or place in plastic bag.  Refrigerate as with all low-carb baked goods that lack the preservative quality of real sugar.

NUTRITIONAL INFO:   Makes 12 slices, each contains: (using ½c. dried berries).  You must recalculate if you use other berries/fruit/nuts

166 cals, 11.1g fat, 11.44g carbs, 2.42g fiber, 9.02g NET CARBS, 7.21g protein, and 84 mg sodium




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