Blueberry Sonker Directions:
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Preheat oven to 350°F (175°C). Place a 9×9-inch baking dish on a baking tray and spray the dish with non-stick spray. Set aside.
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In a large bowl, combine blueberries, erythritol sweetener, and salt.
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In a small bowl, whisk water and cornstarch until smooth. Pour the cornstarch slurry into the blueberry mixture and gently toss to coat all the berries.
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Pour the blueberry mixture into the prepared baking dish and spread evenly. Bake for 15 minutes. Remove from oven, gently stir the blueberries, and bake again for another 15 minutes.
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While the blueberry mixture is baking, whisk together flour, erythritol sweetener, baking powder, ground cinnamon, and salt in a medium bowl.
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Slowly mix in applesauce, melted light butter, and vanilla extract until just combined and a smooth batter forms. Do not overmix.
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Remove the partially baked blueberry mixture from the oven. Smooth the blueberries into an even layer. Carefully pour the topping batter evenly over the hot blueberries and gently spread it to cover the surface.
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Return the baking dish to the oven and bake for 30 to 40 minutes, rotating the dish halfway through baking. The topping should be golden brown and a toothpick inserted into the cake portion should come out clean.
WW Points Calculation
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Blueberries (6 cups) → 0.00
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Erythritol sweetener (2 tbsp for filling) → 0.00
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Cornstarch (2 tbsp) → 2.00
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All-purpose flour (1 cup) → 12.00
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Erythritol sweetener (1/4 cup for topping) → 0.00
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Baking powder, cinnamon, salt, water, vanilla extract → 0.00
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Unsweetened applesauce (1/2 cup) → 0.00
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Light butter spread (2 tbsp) → 4.00
Points Information:
Total Points: 18.00
Servings: 9
Points per serving: 2.00
Nutrition Information
Calories: 102
Fat: 2g
Protein: 2g
Carbohydrates: 22g
Sugar: 5g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
