Sugar Free Blueberry Coffee Cake
A fabulous blueberry coffee cake with a crumb topping. This recipe has been adapted for diabetics using sugar substitutes and has received rave reviews. You can replace the sugar with regular sugar if you wish, either way it is wonderful.
Ingredients
- Milk240 ml
- eggs3 piece
- Vanilla extract5 ml
Instructions
4 steps- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
175°C
- 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.
40 min
175°C
Nutrition
1 serving ≈ 179 g
Nutrition values are estimates. - means data is unavailable.
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