Lemon Berry Buckle
Author: Brenda Craig
Prep time:
Cook time:
Total time:
- 4 Tbsp. Butter melted and cooled
- ½ cup Baking Blend
- ⅛ cup shredded coconut
- 1½ Tbsp. Sweet Blend
- ⅓ cup Brown Sugar (1 cup Erythritol and 1 Tbsp. Blackstrap Molasses well blended)
- ¼ tsp xanthan gum
- Pinch of salt
- Chopped almonds or pecans, optional
- ½ cup berries (I used blueberries)
- 1 tsp. Sweet Blend
- 2 whole eggs
- 2 teaspoons butter
- 2 tablespoons lemon juice
- 3 teaspoons Sweetener, (I used Sweet Blend)
- 3 Tablespoons THM Baking Blend
- ½ teaspoon Baking powder
- 2 TBS Apple Cider Vinegar
- Combine topping ingredients
- Blend with fork into small, medium and large pieces
- Refrigerate until ready to use.
- Toss to coat
- Preheat the oven to 350 degrees.
- Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
- Sprinkle berries on top of cake in single layer
- Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
- Remove and top with chilled crumble.
- Place back in the oven and bake for another 20 minutes or till crumble is nicely browned, crisp and a inserted toothpick comes out clean.
Serve with Low Carb Ice Cream or Whipped Topping.
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/lemon-berry-buckle/
3.5.3208