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Nush Blueberry Cake Cobbler

Updated: Feb 26

Nush Blueberry Cake Cobbler

4 blueberry Nush cakes, crumbled by hand

2 cups frozen blueberries

1/4 cup granulated sugar substitute of your choice (we used Pyure)

1/2 Teaspoon lemon juice

1/4 cup brown sugar substitute of your choice (we used Lakanto golden)

1/4 cup chopped pecans

Preheat oven to 350 degrees Fahrenheit.

Grease an 8″ glass pie dish and set aside.

In a medium bowl, mix the frozen blueberries, lemon juice, and granulated sugar substitute.

Place in the glass pie dish and press down evenly.

In a separate bowl, combine the crumbled nush cakes, brown sugar substitute and pecans. Toss together.

Press evenly to top the blueberry layer in the pie dish.

Bake for 30 minutes. Allow to rest 10 minutes before cutting. Serve with whipped cream and enjoy!