Sugar Free Blueberry Coffee Cake
This blueberry coffee cake has a crumb topping and is made without sugar.
It's a good option for people who can't eat sugar. You can still make it with sugar if you want.
The cake is best when it's warm.
Time
Calories
Servings
Difficulty
Description
This blueberry coffee cake has a crumb topping and is made without sugar.
It's a good option for people who can't eat sugar. You can still make it with sugar if you want.
The cake is best when it's warm.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 11
1.5 cups granular sucrolose sweetener (such as Splenda®)
1 cup milk
0.75 cup butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1.75 cups fresh or frozen blueberries
1.5 cups malitol brown sugar substitute
2 teaspoons ground cinnamon
0.5 cup butter, softened
Instructions
-
1
Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
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2
Mix 1.5 cups sucralose sweetener, 1 cup milk, 0.75 cup melted butter, 3 eggs, and 1 teaspoon vanilla in a large bowl. Mix in 3 cups flour and 2 teaspoons baking powder. Add 1.75 cups blueberries. Put the mix into the pan.
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3
Combine 1.5 cups malitol brown sugar substitute, 0.75 cup flour, and 2 teaspoons cinnamon in a small bowl. Mix in 0.5 cup softened butter until it's crumbly. Sprinkle on top of the cake.
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4
Bake for 35 to 40 minutes. Check if it's done by putting a toothpick in the middle. If it comes out clean, it's ready.
Nutrition Facts
Servings 12
Amount Per Serving
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Calories 363 kcal
% Daily Value *
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Total Fat 21g
-
Saturated Fat 13g
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Cholesterol 99mg
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Sodium 259mg
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Total Carbohydrate 37g
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Dietary Fiber 2g
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Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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