Sugar Free Blueberry Coffee Cake recipe
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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
Nutrition Info
- 362.9 caloriescarbohydrate: 36.7 gcholesterol: 99 mgfat: 21.3 gfiber: 1.8 gprotein: 6.7 gsaturatedFat: 12.9 gservingSize: -sodium: 258.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Sugar Free Blueberry Coffee Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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.
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.
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.