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 calories
carbohydrate: 36.7 g
cholesterol: 99 mg
fat: 21.3 g
fiber: 1.8 g
protein: 6.7 g
saturatedFat: 12.9 g
servingSize: -
sodium: 258.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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.

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