No Sugar Baker’s Crumbly Lemon Blueberry Coffeecake

Ingredients:

½ C. Butter
1 C. Swerve Granular
2 Eggs
1 T. Vanilla
½ C. Unsweetened Almond Milk
3 T. Lemon Juice
2 C. Flour
2 t. Baking Powder
½ t. Salt
2 C. Fresh Blueberries

Crumble Topping:

½ C. Swerve Brown
¼ C. Flour
4 T. Melted Butter

Easy Directions:

1. Spray an 8×8 baking pan and set aside.
2. In large mixing bowl, combine butter, Swerve, vanilla, almond milk, and lemon juice. In small bowl, combine flour, baking powder, and salt. Add to batter.
3. Fold in blueberries.
4. In small bowl, mix together all crumble topping ingredients. Top batter with crumble.
5. Bake at 350 for 30 minutes.
6. Top with Swerve Confections.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...