Sugar Free Blueberry Coffee Cake
12 servings
Ingredients
¾ cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 ½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Step 2
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
Step 3
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Step 4
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
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