Treats

Blueberry Buckle

Makes

12 servings

3 tbsp vegetable oil

1 large egg

1 cup (8 fl oz) Homemade Vanilla Nepro^® with CARBSTEADY^®

½ cup nondairy fat-free half and half

2 tsp pure vanilla extract

2 cups all-purpose flour

2 tsp baking powder

½ cup sugar substitute, such as Splenda^®*

2 ½ cups fresh blueberries, rinsed

¼ cup all-purpose flour

2 tbsp sugar substitute for baking, such as Splenda

Zest of 1 lemon

2 tbsp chilled light butter, cut into small pieces

Preheat the oven to 350 degrees. Mist a 9-inch square baking pan with nonstick cooking spray.
In a mixing bowl, whisk together the oil, egg, Nepro with CARBSTEADY, nondairy half and half, and vanilla extract.
In a large mixing bowl, combine 2 cups flour, baking powder and ½ cup sugar substitute; add the blueberries and toss them into the dry mixture.
Add the liquid ingredients and gently fold the mixture just to combine.
Spoon the batter into the prepared pan.
In a small bowl, combine ¼ cup flour, 2 tbsp sugar substitute, lemon zest, and butter to make the crumble topping.
Spoon crumble mixture over the top of the cake and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.