Sugar Free Blueberry Coffee Cake
From icantboilwater 14 years ago
- 40 minutes to make
- Serves 12
A blueberry coffee cake with a crumb topping, AND ITS SUGAR FREE! Unlike many sugar free cakes which turn out somewhat dry, this cake is nice and moist. You can substitute apples, peaches or another type berry for the blueberries.
Ingredients
- 3/4 cup butter, melted and cooled shopping list
- 1 cup milk shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/2 cups Splenda shopping list
- 2 teaspoons baking powder shopping list
- 3 cups all-purpose flour shopping list
- 1 3/4 cups blueberries shopping list
- 1 1/2 cups brown sugar subsitute shopping list
- 3/4 cups all-purpose flour shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 cup butter, melted and cooled shopping list
How to make it
- Preheat oven to 350 degrees F (175 degrees C)
- Grease and flour a baking pan (I used two 8 inch pans)
- In a large bowl, stir together 3/4 cup melted butter, milk, eggs, vanilla extract, and 1 1.2 cups Splenda
- Combined 3 cups flour and baking powder, and stir into the wet ingredients until just blended
- Fold in the blueberries
- Spread evenly into the baking pan(s)
- In a small bowl, stir together the brown sugar substitute, 3/4 cup flour and cinnamon
- Stir the 1/2 cup melted butter into the dry mixture with a fork until the mixture is crumbly
- Sprinkle the crumbs over the surface of the cake
- Bake for 35 to 40 minutes at 350 degrees F, until a toothpick inserted into the center of the cake comes out clean
- The cake is best served warm
The Rating
Reviewed by 2 people-
Fantastic Blueberry cake{luv that its Sugar-free} high5 thanks for sharing
momo_55grandma
in Mountianview loved it
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thanks for remembering those who can't have the shugga!
jett2whit
in Union City loved it
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