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

• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 cup milk
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ cup butter, melted and cooled
• ¾ cup flour
• 1 ½ cups granular sucrolose sweetener (such as Splenda®)
• 1 ¾ cups fresh or frozen blueberries
• 1 ½ 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

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.

Step 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.

Step 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.