How to Make an Easy, Fruit-Sweetened Blueberry Almond Cake or Cobbler (Diabetic Friendly, No Artificial Sweeteners)

This cake or cobbler is surprisingly good and easy for a dessert that is sweetened only with fruit, not refined sugar. Blueberries are at the base of the dessert, and a simple almond cake forms the topping. I use frozen blueberries, which work fine and generally are less expensive than fresh berries. You can and really should make the blueberry mixture in advance to give it a little time to cool. The dessert gets its sweetness primarily from the berries and from a small amount of date puree (which is easy to make--see https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar). With plenty of nutrients, including fiber, as well as "good" fat and protein, the cake is great if you're on a diabetic diet or want to "eat healthy." We like the cake for a simple dessert with a cup of coffee or tea. If you want to dress up the cake (and add more sweetness as well as sugar!), you can serve the cake with a small scoop of ice cream. Enjoy!

How to Make an Easy, Fruit-Sweetened Blueberry Almond Cake or Cobbler (Diabetic Friendly, No Artificial Sweeteners)

Fruit Sweetened Blueberry Almond Cake (Diabetic Friendly) -- Makes an 8-inch Cake

1/2 cup of almond flour

1/2 cup of white whole-wheat flour

1 teaspoon of baking powder

1/4 teaspoon of salt

1/4 cup of canola oil

1/4 cup of milk

1 large egg

1/3 cup of date puree

1 teaspoon of vanilla

1/4 teaspoon of almond extract

Blueberry base (see below)

2-4 tablespoons of chopped toasted almonds

Make the blueberry base and set it aside to cool. Preheat the oven to 350 degrees. In a large bowl stir together well the almond flour, white whole-wheat flour, baking powder and salt. Add to the bowl the canola oil, milk, egg, date puree, and extracts and stir them into the dry mixture until completely combined. Spritz an 8-inch pan with non-stick cooking spray and pour in the blueberry base, smoothing it out evenly. Dollop on the cake batter, then spread it out evenly over the blueberry base. Sprinkle on the chopped almonds evenly. Bake the cake for 35-45 minutes until a deep golden brown. Let the cake cool a little before serving it warm.

Air Fryer: You also can make the cake in an air fryer. Air fry the cake at 320 degrees for 30-35 minutes until a deep golden brown.

Blueberry Base

1 1/2 - 2 cups of frozen blueberries

1 cup of water (if the berries are icy, take the ice crystals into account)

2 tablespoons of date puree

3 teaspoons (1 tablespoon) of cornstarch mixed with a tablespoon of water

In a large bowl, combine the blueberries, water, and date puree. Microwave the mixture for 2-3 minutes, stirring every minute or so, to thaw the berries and get them to release their juices into the water. Stir in the cornstarch mixture and microwave the berries/cornstarch mixture for 2-3 minutes more or until the berry mixture thickens up. It should be similar to, but a little less thick, than a pie filing. Set the berry mixture aside to cool to room temperature.

How to Make an Easy, Fruit-Sweetened Blueberry Almond Cake or Cobbler (Diabetic Friendly, No Artificial Sweeteners)