Sugar-Free Blueberry Coffee Cake

Sugar-Free Blueberry Coffee Cake

Courses: Breakfast/Brunch, Dessert
Categories: Coffee Cake, Sugar-Free
Source: https://www.allrecipes.com/recipe/74837/sugar-free-blueberry-coffee-cake/?did=562900-20200923&utm_campaign=sweet-spot_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=092320&cid=562900&mid=41334829811

Serving size: 1 - 9x13 inch pan
Preparation time: 15 mins
Cooking time: 40 mins

Ingredients
cup butter, melted and cooled
1 cup milk
3 large eggs eggs
1 teaspoon vanilla extract
1 cups granular sucrolose sweetener (such as Splenda)
2 teaspoons baking powder
3 cups all-purpose flour
1 cups fresh or frozen blueberries
1 cups malitol brown sugar substitute
cup flour
2 teaspoons ground cinnamon
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.

Nutrition
Amount per serving
Calories: 362.9
Total Fat: 21.3g
Saturated Fat: 12.9g
Cholesterol: 99mg
Sodium: 258.6mg
Total Carbohydrate: 36.7g
Dietary Fiber: 1.8g
Sugars: 5.6g
Protein: 6.7g

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