Ingredients
Scale
- 1/3 cup light brown sugar or Swerve Sweetener, Brown
- 1/2 cup all-purpose flour or all-purpose gluten free flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, softened
- 1/2 cup chopped pecans
- 1 cup all-purpose flour or all-purpose gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar or Swerve Sweetener
- 1/2 cup skim milk or alternative milk
- 1 egg
- 2 tablespoons canola oil
- 1 cup fresh blueberries or frozen blueberries
Instructions
- Crumb topping:
- 1
- In a small bowl, mix together brown sugar, flour, and cinnamon.
- 2
- Using a pastry blender or fork, cut in vanilla extract and unsalted butter.
- 3
- Reserve 1/2 cup of the crumb topping and put aside.
- 4
- Add chopped pecans to the remaining topping.
- Cake:
- 1
- Preheat the oven to 375°F
- Coat the 8×8-inch square pan with non-stick spray.
- 2
- In a bowl, mix together flour, baking powder, and sugar.
- 3
- Stir in the milk, egg, and oil.
- 4
- Add in blueberries until just mixed.
- 5
- Sprinkle 1/2 cup of the reserved crumb topping on the bottom of the baking pan.
- 5
- With a spatula, carefully spread the cake batter in the pan.
- 6
- Sprinkle the remaining reserved crumb topping over the rest of the cake batter.
- 6
- Bake 20-25 minutes or until a toothpick inserted in the center comes out dry.
- 7
- Serve warm from the oven
- Or serve at room temperature.