Sugar Free Blueberry Coffee Cake

Just because we are diabetic doesn't mean we can't enjoy our sweets. However, please be sure that you do not have adverse reactions to some of the artificial sweeteners.

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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