sugar free blueberry coffee cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.