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Preheat oven to 350°F. Grease an 8” square baking pan. Set aside.
Combine flour, baking powder and salt in a small bowl. Set aside.
Beat softened butter at medium speed with an electric mixer until creamy and smooth.
Slowly add 1 cup SPLENDA No-Calorie Granulated Sweetener and flavorings; beat at medium speed until light and fluffy.
Add whole eggs, one at a time, beating until blended after each addition.
Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Batter will be slightly stiff. Do not overmix.
Fold in blueberries.
Spread batter into prepared pan.
Beat egg white with a fork or whisk until foamy. Add 3 Tbsp. SPLENDA No-Calorie Granulated Sweetener, stirring until well blended. Stir in almonds to coat with egg white mixture.
Spoon almond topping evenly over batter.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack 10 minutes. Cut into squares and serve.