Blueberry Cake

What I love about this cake is that it’s not a big cake with layers or frosting; it’s just a single layer and is more like a side that goes with or just after your meal

I wanted to bring a healthy dessert to my friend Sue’s house for our bi-weekly (that’s every 2 weeks 🙂 time together with our girlfriends from church. So I saw this recipe in the June 2020 issue of Real Simple Magazine and adapted it, changing a few of the ingredients. I replaced sour cream for the butter and Swerve for the sugar.

I think it came out pretty good, not too sweet but satisfying, especially with a cup of Bigelow Vanilla Caramel Tea. To follow-up, one of my friends in the group called it “refreshing.” That is EXACTLY how to describe this recipe. She even had another piece.

Blueberry cake

  • Servings: 16
  • Difficulty: Easy!
  • Print

1 1/2 flour
1/2 c granular Swerve plus 1 tbsp for sprinkling on top
2 eggs (yolks separated from whites)
1 tsp baking powder
1/3 c milk (I used lactose-free)
1/2 c sour cream
1 tsp vanilla
1/4 tsp salt
1 1/2 c blueberries (I used frozen)

Separate egg yolks from egg whites. Blend together egg yolks, milk, sour cream, vanilla and Half of the granular Swerve. Leave 1 Add flour, baking powder, salt and blend again. Whip egg whites with the other HALF of the Swerve until peaks form. Stir the whites into the rest of the mixture and fold in the blueberries. Sprinkle the top with the 1 tbsp of granular Swerve. Bake at 350 degrees for about 50 minutes or until the top gets golden brown.

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