Food & DrinkLifestyleRecipies

Sugar free blueberry coffee cake

Ingredients:

  • 3/4 cup butter, melted and cooled
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granular sucrolose sweetener (such as Splenda®)2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 3/4 cups fresh or frozen blueberries
  • 1 1/2 cups malitol brown sugar substitute
  • 3/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, softened

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.

For more recipes like this visit allrecipes.com

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