Sugar Free Blueberry Coffee Cake
Ingredients
- 1 ½ cups granular sucralose sweetener (such as Splenda)
- 1 cup milk
- ¾ cup unsalted butter, melted and cooled
- 3 eggs
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 ¾ cups fresh or frozen blueberries
- 1 ½ cups malitol brown sugar substitute
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, softened
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.
- Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.
Source
Original recipe: View Original