Blueberry Buckle Sugar Free Recipes

SUGAR FREE BLUEBERRY COFFEE CAKE

Sugar Free Blueberry Coffee Cake image

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.

Provided by IBSERVICE

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 ½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g

BEST BLUEBERRY BUCKLE

Best Blueberry Buckle image

Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!

Provided by Cristina

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter
¾ cup white sugar
1 large egg
½ cup milk
2 ½ cups fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup unsalted butter, softened

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
Sift 2 cups flour, baking powder, and salt into a bowl.
Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 66.8 g, Cholesterol 55 mg, Fat 12.9 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 7.7 g, Sodium 285 mg, Sugar 36.6 g

BLUEBERRY BUCKLE, SUGAR-FREE

Blueberry Buckle, Sugar-Free image

This is one of my most favorite coffee cakes and I think I have finally perfected a sugar-free version.

Provided by 3LLLamaMama

Categories Breakfast

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup Splenda sugar substitute (1/3 cup Splenda Sugar Blend for Baking)
2 3/4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup butter flavor shortening
3/4 cup skim milk
1 egg
2 cups fresh blueberries
1/2 cup Splenda brown sugar blend
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup butter, softened

Steps:

Heat oven to 375.
Grease 8x8x2 or 9x9x2 pan.
Blend all ingredients, down to blueberries (remaining ingredients are for topping.
Beat vigorously 1/2 minute.
Spread in pan.
Prepare topping by mixing all ingredients.
Sprinkle over batter.
Bake 40-50 minutes.

Nutrition Facts : Calories 307.2, Fat 11.8, SaturatedFat 4.9, Cholesterol 34.6, Sodium 371.9, Carbohydrate 45.9, Fiber 1.7, Sugar 12.1, Protein 5.2

GLUTEN-FREE BLUEBERRY BUCKLE

Gluten-Free Blueberry Buckle image

Make and share this Gluten-Free Blueberry Buckle recipe from Food.com.

Provided by gluten-free_chef

Categories Dessert

Time 55m

Yield 1 9x9 inch pan, 16 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups rice flour
2 teaspoons gluten free baking powder
1/2 teaspoon salt
2 cups blueberries or 12 ounces frozen blueberries, thawed
1/2 cup sugar
1/3 cup sifted rice flour
1/2 teaspoon cinnamon
1/4 cup softened butter or 1/4 cup margarine

Steps:

Blueberry mixture:.
Preheat the oven to 375 degrees F.
Mix the sugar, shortening, and egg.
Stir in the milk.
Mix the cups flour, baking powder, and salt.
Add the flour mixture to the sugar mixture.
Fold in the blueberries.
Pour into a 9-by-9 inch pan.
Crumb Mixture:.
Combine all of the crumb ingredients.
Spread on top of the blueberry mixture.
Bake the whole thing for 45-50 minutes.

Nutrition Facts : Calories 200.6, Fat 7, SaturatedFat 3, Cholesterol 20.3, Sodium 106.5, Carbohydrate 33.2, Fiber 0.9, Sugar 17.5, Protein 1.9

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