Blueberry Coffee Cake

By laney828

  • 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

  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.

Nutritional Facts

Amount Per Serving Calories
Total Fat

dessert snacks

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