Sugar Free Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful. 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:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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.
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.
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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