Blueberry Crumb Cake (Sugar Free)

4 tablespoons margarine
1 egg
5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup reduced-fat buttermilk
1/2 teaspoon vanilla
Blueberry Crumb Topping (recipe follows)

Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combined flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.

Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter.

Bake at 350*F. until toothpick inserted in cake comes out clean, 35 to 40 minutes.

Serve warm.

Blueberry Crumb Topping
1/3 cup all-purpose flour
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
4 tablespoons cold margarine, cut into pieces
1 cup fresh, or frozen, blueberries

Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss.

Wilton Perfect Results Square Non-Stick Cake Pan Multipack, 8-in. x 8-in. (2-Pack)

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