Blueberry Coffee Cake with a Cinnamon Crumb Topping

1. 1

   Heat the oven to 175°C. Grease a 23 × 33 cm (9 × 13 inch) baking pan with 5 g butter and dust with 5 g flour. Melt 170 g butter and let it cool until lukewarm; keep the remaining 113.5 g butter softened for the topping.

   10 min

   175°C

2. 2

   Mix the melted and cooled butter with the milk, 3 large eggs, vanilla and 36 g granular sucralose blend. Separately combine 360 g all-purpose flour and 2 teaspoons baking powder, then stir into the wet ingredients just until combined. Fold in the blueberries; if frozen, use them directly without thawing. Spread the batter in the prepared pan.

   10 min

3. 3

   For the topping, combine 1½ US cups maltitol brown sugar substitute, the remaining 90 g flour and the cinnamon. Work in the 113.5 g softened butter with a fork to form crumbs. Scatter the crumbs evenly over the batter.

   5 min

4. 4

   Bake for 35 - 40 minutes, until the topping is golden and a toothpick inserted into the cake center comes out without wet batter. Continue baking if necessary to reach this endpoint, especially when using frozen berries.

   40 min

   175°C

5. 5

   Let the cake cool in the pan for about 15 minutes, until warm rather than piping hot. Cut into 12 pieces and serve.

   15 min

1 serving ≈ 133 g

Nutrition values are estimates. - means data is unavailable.