Sugar Free Blueberry Coffee Cake
Description
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
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1 1/2 cups granular sucrolose sweetener (such as Splenda®)
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1 cup milk
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3/4 cup butter, melted and cooled
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3 eggs
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 3/4 cups fresh or frozen blueberries
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1 1/2 cups malitol brown sugar substitute
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2 teaspoons ground cinnamon
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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
Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.
3
Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.