Blueberry Buckle


12 servings


3 tbsp vegetable oil
1 large egg
1 cup (8 fl oz) Homemade Vanilla Nepro® with CARBSTEADY®
½ cup nondairy fat-free half and half
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ cup sugar substitute, such as Splenda®*
2 ½ cups fresh blueberries, rinsed
¼ cup all-purpose flour
2 tbsp sugar substitute for baking, such as Splenda
Zest of 1 lemon
2 tbsp chilled light butter, cut into small pieces


  1. Preheat the oven to 350 degrees. Mist a 9-inch square baking pan with nonstick cooking spray.
  2. In a mixing bowl, whisk together the oil, egg, Nepro with CARBSTEADY, nondairy half and half, and vanilla extract.
  3. In a large mixing bowl, combine 2 cups flour, baking powder and ½ cup sugar substitute; add the blueberries and toss them into the dry mixture.
  4. Add the liquid ingredients and gently fold the mixture just to combine.
  5. Spoon the batter into the prepared pan.
  6. In a small bowl, combine ¼ cup flour, 2 tbsp sugar substitute, lemon zest, and butter to make the crumble topping.
  7. Spoon crumble mixture over the top of the cake and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.


If using a glass baking pan reduce the heat to 325 degrees.

Nutrition values provided are estimated.

Serving Size: 1/12 Baking Pan
Servings per Recipe: 12
Amount per Serving:
Calories 190
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 20 mg
Sodium 140 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 4 g
Protein 5 g
Vitamin A 200 IU
Vitamin C 5 mg
Calcium 60 mg
Iron 1.6 mg
Phosphorus 65 mg
Potassium 95 mg

*Splenda is not a registered trademark of Abbott Laboratories.

Ask your healthcare professional for more information about Nepro.

Use under medical supervision.