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
- butter, melted and cooled: 0.75 cup
- milk: 1 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- ½ cups granular sucrolose sweetener (such as Splenda®): 1 piece
- baking powder: 2 tsp
- all-purpose flour: 3 cups
- ¾ cups fresh or frozen blueberries: 1 piece
- ½ cups malitol brown sugar substitute: 1 piece
- flour: 0.75 cup
- ground cinnamon: 2 tsp
- butter: 0.5 cup (softened)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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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.
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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.
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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.
