Low Sodium Berry Crumble Cake
Indulge in the naturally sweet and tangy flavors of this **Low Sodium Berry Crumble Cake**, a delightful dessert that’s as heart-healthy as it is delicious! Made with a medley of fresh mixed berries, zesty lemon juice, and a buttery oat-crumble topping, this cake strikes the perfect balance between cozy comfort and vibrant freshness. With no added salt and the use of unsalted butter, it’s a great choice for those watching their sodium intake without compromising on rich flavor. The tender berry layer is complemented by the golden, crispy crumble, making every bite a treat. Ready in under an hour, this easy-to-make treat is ideal for weeknight desserts or special occasions. Serve it warm with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence! Keywords: low sodium dessert, berry crumble cake, heart-healthy recipes, easy crumble cake, fresh berry desserts.
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Recipe Information
Ingredients
- 3 cups fresh mixed berries
- 2 tablespoons fresh lemon juice
- 0.5 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 cup unsalted butter
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with unsalted butter or use cooking spray.
In a medium bowl, combine the fresh mixed berries and lemon juice. Sprinkle granulated sugar over the berries, tossing gently to coat. Set the bowl aside to let the berries macerate while you prepare the crumble topping.
In a separate bowl, mix together the all-purpose flour, rolled oats, brown sugar, and baking powder.
Add the unsalted butter to the flour mixture. Using your fingers or a pastry cutter, incorporate the butter into the dry ingredients until the mixture forms a crumbly texture.
Add the vanilla extract to the crumble mixture and gently mix until distributed evenly.
Pour the berry mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the crumble mixture over the berry layer, ensuring it covers all the berries evenly.
Place the baking dish into the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the berries are bubbling.
Remove the cake from the oven and allow it to cool for about 15 minutes before serving.
Serve the Low Sodium Berry Crumble Cake warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra delight.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 424.9 g | 155% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 245.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
