Sugar Free Blueberry Coffee Cake recipe

1 servings

3/4 cup butter, melted and cooled

1 cup milk

3 eggs

1 teaspoon vanilla extract

1 1/2 cups granular sucrolose sweetener (eg. 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

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.