Sugar Free Blueberry Cake

June 24, 2015

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Directions

1Preheat oven to 350 degrees F for 5 minutes. Grease and flour a baking tin

2Mix the flour, baking powder, and baking soda together by passing them through a sieve a couple of times.

3In a large bowl, beat the eggs with a mixer until pale and smooth. Add erythritol, stevia, and vanilla extract to the mix. Add the dry ingredients, melted butter, and milk. Mix well.

4Pour the batter into the baking tin. Garnish with blueberries and bake 40 to 45 minutes or until toothpick comes out clean.

5Cool on wire racks for 10 minutes

Ingredients

1 3/4 cups of sifted common flour

1 3/4 tsp baking powder

1/2 tsp baking soda

2 eggs

1/4 cup erythritol

1 1/2 tsp stevia

1 tbsp vanilla extract

1/2 cup of soft butter

1/2 cup milk

1 cup blueberries (fresh or thawed if frozen)

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More detailed directions (with pictures)

PLEASE NOTE:  All ingredients for the cake need to be at room temperature.

Mix the dry ingredients (flour, baking powder, and baking soda) by passing them through a sieve a couple of times.

Add the eggs to the mixing bowl and beat until pale yellow in color.

Add the erythritol and stevia to the mix.

Add the vanilla extract to the mix.

Add dry ingredients (flour, baking powder and soda) to the mix.

Add milk to the mix

Add butter to the mix. Mix the ingredients with an electric mixer.

Add the batter to a springform cake tin

Add the blueberries on top of the cake pressing them down lightly into the batter.

Cook in a preheated oven for 40 to 45 minutes or until toothpick comes out clean.

Cut the cake in slices and serve