Sugar Free Blueberry Coffee Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 363 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 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.

Step 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.

Step 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.