Sugar Free Blueberry Coffee Cake
Desserts Fruit Desserts Blueberry Desserts
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Servings per recipe: 12
Calories per serving: 363
Preparation time: 15m
Total cooking time: 55m
Ingredients:
- 3/4 cup butter, melted and cooled
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups granular sucrolose sweetener (such as Splenda®)
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 3/4 cups fresh or frozen blueberries
- 1 1/2 cups malitol brown sugar substitute
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/2 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.
Nutrion facts:
| Total Fat | 21.3g | 33% |
| Saturated Fat | 13.0g | |
| Cholesterol | 99mg | 33% |
| Sodium | 259mg | 10% |
| Potassium | 116mg | 3% |
| Total Carbohydrates | 36.7g | 12% |
| Dietary Fiber | 1.8g | 7% |
| Protein | 6.7g | 13% |
| Sugars | 6g | |
| Vitamin A | 703IU | |
| Vitamin C | 2mg | |
| Calcium | 116mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 15mg | |
| Folate | 80mcg |
