Lemon Berry Buckle

Sugar Free Gluten Free Lemon Berry Buckle (Low Carb, THM~S)

Brenda’s Lemon Berry Buckle is such a wonderful surprise after spending a week trying to perfect a dump cake recipe with the new THM Baking Blend. After countless tries and it just not coming out right we decided to do things a little differently…

For whatever reason neither she nor I could get the “cake mix” part of the recipe to rise correctly so we tried it like this Lemon Berry Buckle and what do you know IT Worked!!

I have fond memories of making buckles like this with my grandma when I was young. She would always make something for us while we were visiting. It’s a pretty quick and easy way to have a yummy treat and it heats up well in the microwave without drying it out horribly.

Lemon and Blueberries is a classic combination. The tartness of the lemon tends to compliment the sweetness of the berries.

You can change things up and swap ingredients to make it a Lemon Berry Buckle or a Vanilla Berry Coffee Cake

Here’s how Brenda made her Lemon Berry Buckle:

Lemon Berry Buckle
Nutrition Information
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
A Yummy Sugar Free, Gluten Free, Low Carb, Trim Healthy Mama Friendly Berry Buckle!
For the Crumble Topping
  • 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
For the Cake
  • 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
For the Crumble
  1. Combine topping ingredients
  2. Blend with fork into small, medium and large pieces
  3. Refrigerate until ready to use.
  1. Toss to coat
For the Cake
  1. Preheat the oven to 350 degrees.
  2. Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
  3. Sprinkle berries on top of cake in single layer
  4. Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
  5. Remove and top with chilled crumble.
  6. 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.

Honestly I love vanilla and blueberry myself…  I made a single serve version with blueberries and vanilla.

Bonus!! you get two recipes in one blog post!!

Vanilla Berry Coffee Cake (Single Serve)
Nutrition Information
  • Serves: 1
  • Serving size: 1
Prep time: 
Cook time: 
Total time: 
This single serve Vanilla Berry Coffee Cake is a great accompaniment to your morning or afternoon coffee or tea.
For the Crumble Topping
  • 2 TBS Butter, Softened
  • 1 TBS Sugar Free Brown Sugar
  • 1 TBS Nuts, Chopped (I used walnuts)
  • 1 TBS THM Baking Blend
For the Cake
  • 1 egg
  • ½ tsp Vanilla extract
  • 1 TBS Butter, Softened (you could also use coconut oil
  • 3 tsp Organic Stevia All Purpose Sweetener Blend
  • 3 TBS THM Baking Blend
  • ½ tsp Baking Powder
  • 1 TBS Apple Cider Vinegar
For the Crumble Topping
  1. Combine all ingredients forming small, medium and large pieces.
For the Cake
  1. Combine all ingredients, place a handful of berries on top of the batter. Sprinkle Crumble Topping over the berries and Microwave for 2 minutes or bake at 350^ for 8-10 Minutes or until golden brown and cake is cooked through.


Vanilla Berry Coffee Cake (THM~S, Single Serve, Low Carb, Sugar Free, Gluten Free)This is my Single Serve Vanilla Berry Coffee Cake


Disclosure Statement

You can purchase THM Baking Blend and other supplies through my Affiliate link, any purchases are greatly appreciated as they help to maintain this site and my blogging activities.


I’ve linked this recipe at:

Miz Helen’s Country Cottage

12 thoughts on “Lemon Berry Buckle

  1. Okay, where is this Brenda Lady?!! Just kidding, but please, please tell her that this is, without a doubt, the best THM dessert I have had to this day. And I’ve had a few good ones too. Thank you for all of the work and sometimes waste involved in creating a recipe. I’m excited to try the single serving too.
    Gratefully yours,

    1. Brenda is in Texas and I’m in Northern IL… so it’s lots of back and forth phone calls and messaging 🙂 She’s pretty Awesome with how she comes up with things. SO So glad you enjoyed it 🙂

  2. Wow!!! I just made this with some Saskatoon berries (I’m from Canada!), and I’m sooooo happy!!! Of course, I’m eating this while it’s still hot from the oven because I couldn’t wait, so I’m not sure what it will be like tomorrow for breakfast, but I’m sure I’ll be happy then, too! This is so yummy. I used Raye’s Place Easy Mix, and xylitol and stevia for my sweeteners. I think next time I’ll use less sweetener, though. Thank you so much for this recipe. It’s a keeper in my book!

  3. I was going to make the single serve and noticed that the stevia and sweet blend is the same amount as the cake. What would the adjustment be?

    1. The sweetener is in teaspoons and the baking blend is in Tablespoons… I normally use 2-3 teaspoons of sweetener for the single serve

  4. Turned out beautifully! I made it in a loaf pan and used 1/4 cup of xylitol in place of the erythritol. I used Ray’s mix for the baking blend too.

    Thank you so much for a great recipe, I had nearly given up on THM baking (though I’ve been on it 2 1/2 years and lost over 100 pounds) because it just never turns out well for me! Thank you for a new recipe!

    I added blackberries as they are plentiful right now here!

    1. Oh my!!, I’m so very Happy that it turned out so well for you!!! Congratulations on your weight loss!!! The blackberries sound AMAZING!! I’ll have to try it that way 😀

  5. I don’t see the oven temperature. I’ve got everything mixed up so I guess I will try 350 and hope for the best!! Can you please update the recipe with the correct temperature? Thank you!

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