Welcome back to my kitchen!
It was the sin of all sin for me. Fruit in a dessert was a no go. Chocolate in a dessert was the icing on the cake! That was life before getting diagnosed and changing the lifestyle 365 degrees.
Now, I crave berries. From raspberries to blueberries, berries have natural sugar and offer extraordinarily little carbohydrates.
July is national blueberry month. This once wild berry became domesticated during the early 1900s thanks to the observations of Elizabeth Coleman White and research of Dr. Frederick V. Coville. While there’s no technical definition of the term “superfood,” blueberries are packed with vitamins, antioxidants, minerals, and fiber that promote overall health.
For those of us living with diabetes, blueberries help with glucose processing, weight loss, and insulin sensitivity.
As a kid, The Folks dragged us to go blueberry picking in northern Minnesota. It wasn’t my favorite activity being eaten alive by nasty mosquitoes. I’ve grown and matured a lot since those days and the days of believing dessert was only chocolate based.
There you have it! Celebrate by picking, eating and baking!
We’re on a roll. Life is sweet.
All this made with LOVE!
Jayne (aka The No Sugar Baker!)
The No Sugar Baker’s Blueberry Buckle
¾ C. Swerve Granular
½ C. Butter
1 T. Lemon Zest
1 ½ C Flour or Almond Flour
3 t. Baking Powder
½ t. Salt
½ C. Heavy Whipping Cream
2 C. Fresh Blueberries
Ingredients for the Yummy Topping:
½ Butter, Melted
¼ C. Swerve Brown
¼ C. Swerve Granular
1/4 C. Chopped Pecans
1/3 C. Flour
1 t. Cinnamon
In large mixing bowl, cream the Swerve and butter. Add in the egg and heavy whipping cream. Mix well. Stir in the flour, baking powder and salt. When combined, fold in the fresh blueberries. Pour into prepared sprayed 8×8 baking pan. Set aside. In a small bowl, combine all the topping ingredients. It will become crumbly. Sprinkle over the cake batter and bake at 350 for 45 minutes. I added a whipped topping to add extra sparkle! Enjoy!
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