Treats
Blueberry Buckle
Makes
12 servings
Ingredients
3 tbsp vegetable oil
1 large egg
1 cup (8 fl oz) Homemade Vanilla Nepro® with CARBSTEADY®
½ cup nondairy fat-free half and half
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ cup sugar substitute, such as Splenda®*
2 ½ cups fresh blueberries, rinsed
¼ cup all-purpose flour
2 tbsp sugar substitute for baking, such as Splenda
Zest of 1 lemon
2 tbsp chilled light butter, cut into small pieces
Directions
- Preheat the oven to 350 degrees. Mist a 9-inch square baking pan with nonstick cooking spray.
- In a mixing bowl, whisk together the oil, egg, Nepro with CARBSTEADY, nondairy half and half, and vanilla extract.
- In a large mixing bowl, combine 2 cups flour, baking powder and ½ cup sugar substitute; add the blueberries and toss them into the dry mixture.
- Add the liquid ingredients and gently fold the mixture just to combine.
- Spoon the batter into the prepared pan.
- In a small bowl, combine ¼ cup flour, 2 tbsp sugar substitute, lemon zest, and butter to make the crumble topping.
- Spoon crumble mixture over the top of the cake and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Note
If using a glass baking pan reduce the heat to 325 degrees.
Nutrition values provided are estimated.
Serving Size: 1/12 Baking Pan
Servings per Recipe: 12
Amount per Serving:
Calories 190
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 20 mg
Sodium 140 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 4 g
Protein 5 g
Vitamin A 200 IU
Vitamin C 5 mg
Calcium 60 mg
Iron 1.6 mg
Phosphorus 65 mg
Potassium 95 mg
*Splenda is not a registered trademark of Abbott Laboratories.
Ask your healthcare professional for more information about Nepro.
Use under medical supervision.
