One of my favorite things about summertime is all the delicious, juicy, refreshing fruit! From berries to stone fruits, the selection is endless. And while fruit is delicious to eat all by itself (no sugar or cooking necessary)—oh, the baking options!Fruit is packed with vitamin C and Potassium, which both benefit the body. When I bake using fruit, I like to keep the sugar content down to help cut calories.Some great alternatives to granulated sugar are Swerve, made with two natural sweeteners (erythritol and oligosaccharides), Norbu (erythritol and monk fruit), Natvia (erythritol and stevia), and Zsweet (erythritol and stevia). You can also find Monk Fruit mixed with Stevia. All of these natural sweeteners are low on the Glycemic Index—meaning they won’t strongly impact blood sugar levels. Purchase these alternatives in powdered form for baking and substitute them 1:1 for sugar.
- ½ cup all-purpose flour (or gluten free flour)
- 1/3 cup granulated sugar or natural sugar substitute such as Monk Fruit Blend
- 1/8 tsp. fine sea saltZest of 1 lemon
- ¼ cup unsalted butter,room temp., cubed
- 1/3 cup granulated sugar
- Juice of 2 lemons
and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture alternating with the buttermilk, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan, and distribute the remaining cup of blueberries on top. Sprinkle the chilled crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and firm on top.