Sam, Celeste & Olivia W.
4 T butter-very soft
1/2 c Splenda Blend White
1 c sour cream (low-fat)
1 c flour
1/2 c almond flour (ground almonds)
2 t. baking powder
1 T vanilla
2 c blueberries (frozen ok)
1. Beat butter and sugar until light
2. Add eggs and sour cream and beat until mixed
3. Add flour, almond flour, baking powder, and vanilla. Beat.
4. Fold in blueberries
5. Bake in greased, floured bundt pan at 350 degrees for 50 minutes until toothpick comes out clean