Sugar-Free/Spring Brunch Favorite

Bright lemon, juicy blueberries, buttery crumble — but no sugar.

Ingredients (Makes 9–12 Bars)

Crust & Crumble

  • 2 cups all-purpose flour
  • ⅔ cup granulated monk fruit sweetener (measure-for-measure style)
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 1 large egg
  • 1 tsp pure vanilla extract

Lemon Blueberry Filling

  • 2 cups fresh blueberries
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 2–3 tbsp powdered monk fruit sweetener
  • 1 tbsp cornstarch

Easy Instructions

  1. Preheat oven to 350°F.
    Line an 8×8 pan with parchment.
  2. In a large bowl, mix flour, monk fruit, salt, and baking powder.
  3. Cut in cold butter using a pastry cutter or fork until crumbly.
  4. Add egg and vanilla. Mix until a soft crumble dough forms.
  5. Press about ⅔ of the mixture firmly into the bottom of the pan.
  6. Bake crust for 12 minutes until lightly golden.
  7. In another bowl, toss blueberries with lemon zest, juice, powdered monk fruit, and cornstarch.
  8. Spread blueberry mixture over warm crust.
  9. Sprinkle remaining crumble evenly over top.
  10. Bake 25–30 minutes until golden and bubbling.
  11. Cool completely before slicing (at least 1 hour for clean cuts).

 

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