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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12