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Sugar Free Blueberry Coffee Cake
Sugar Free Blueberry Coffee Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious sugar-free blueberry coffee cake with a buttery crumb topping. Perfect for breakfast or dessert, can easily be made with sugar if desired. A diabetic-friendly treat that tastes just as indulgent!
Ingredients:
  • 0.75 cup butter, melted and cooled
  • 1 cup milk
  • 3 eggs
  • 1.5 cups granular sucrolose sweetener (such as Splenda®)
  • 3 cups all-purpose flour
  • 1.75 cups fresh or frozen blueberries
  • 1.5 cups malitol brown sugar substitute
  • 0.75 cup flour
  • 2 teaspoons ground cinnamon
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  • Combine the melted butter, milk, eggs, vanilla, and 1 1/2 cups sugar substitute in a large bowl. Add 3 cups of flour and baking powder, mix until just blended. Gently fold in the blueberries, then spread evenly in the prepared pan.
  • Combine brown sugar substitute, 3/4 cup flour, and cinnamon in a small bowl. Mix in softened butter with a fork until crumbly. Sprinkle over cake.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Serve warm for the best experience.

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