Indulge in our Sugar Free and Gluten Free Blueberry Crumb Cake, a delicious treat that’s perfect for any occasion without the guilt!
Deliciously Guilt-Free Dessert for Any Occasion
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Indulge Guilt-Free: A Delightful Twist on a Classic Favorite!
Welcome to this week’s episode of Cooking with Connie. So, this week we’re going to do a glutenfree, sugar-free blueberry crumb cake. So, this will be good for a coffee break, a snack, or even breakfast. So, what I’m starting with, I’ve got 3/4 of a cup of butter in here, and then I’ve got 3/4 of a cup of our monk fruit alulo. So, we just.
Switched out our uh sugar in this recipe. So, we’re going to go ahead and start mixing that up. Okay. So, I’ve also got the juice of a lemon and I have zested that lemon. So, I use my little zestester and this is just going to give us a lot cleaner lemon flavor there. So, we’ll put that in there. We’re going to use a couple of.
Eggs in it. And then the star of the show is the bargain center’s open back up. So we got our Conniey’s baking mix. So they premixed this at the bargain center if you don’t want to have to buy all the flowers. But I will include the recipe in this recipe. So this is the flour blend that we’re going to be using in.
There uh for a substitute for our flour in it. So, we’re going to put There’s my vanilla. A teaspoon of vanilla in here. And then we’re going to use some baking you use baking powder and baking soda in this particular recipe. So, I got my baking powder here. So, it calls for 3/4 of a teaspoon of each. So, I’ve.
Got my little four teaspoon. So, put three of each of these in there. We’re going to be using a cup and a half of our flour blend here. I’m going to go ahead and shut this down right now while we do this so we don’t have too much of a mess and lift it up. That way we can get our flour in.
There. So, this is my container. I just mix my flour up at home. I use enough of it. I just do my own mixing, but it’s nice to be able to buy it premixed and then you don’t have to buy three different four different kinds of flour to mix it yourself. All right. All right. And then we’re going to put.
34 of a cup of sour cream. And it’s funny because I got this 8 oz thing of sour cream and my recipe this weekend called for a four of a cup. So, this works out perfectly. You could also substitute Greek yogurt in here. So, if you didn’t want to use the sour cream and you had Greek yogurt on hand, that would be another substitution uh.
That you could do. But since I had sour cream, I just decided we would go that route with this recipe. Uh, and then once we get that mixed up good, which it looks pretty good right now, I’m going to go ahead and stop that. And then just make We got some butter here that we need to get.
Incorporated there. But we’re going to throw the blueberries in here. And so we won’t be using the mixer when we do that part of it. And then what we got here is the crumb topping. So with our crumb topping, I put a half a cup of butter in there and I melted the butter. And then we added a half a cup of our golden monk.
Alulose and a4 of a cup of the white alulose. Uh we put a teaspoon and a half of cinnamon. Uh and then 1 and 1/2 cups of our Conniey’s baking mix in there. And you can see it kind of makes a nice crumb topping. So once we get everything mixed together, we’re going to put it in our greased 8 by8 pan. I’ve got my oven on at 350.
Degrees. All right, so we’ll be throwing these lovely blueberries that we got today. Nice fresh blueberries in there. And then we’ll mix all this together and throw it in the pan and throw it in the oven. So, we’ll be back when we get this all done and we will uh show you our finished product. Okay, guys. We’re back. This.
Took about 50 minutes as far as baking goes. So, this is our blueberry crumb cake, gluten-free, sugar-free. Um will be great for coffee for breakfast or just a good overall snack. So remember to like, share, subscribe to Cooking with Connie.
