The No Sugar Baker’s Blueberry Buckle


¾ C. Swerve Granular
½ C. Butter
1 Egg
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

Easy Directions:

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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