Ingredients
- 3/4 cup butter melted and cooled
- 1 cup milk
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cup granulated sucrolose sweetener such as Splenda
- 2 tsp baking powder
- 3 cups all-purpose flour
- 1 3/4 cup of wild blueberries
- Topping
- 1 1/2 c cup malitol brown sugar substitute
- 3/4 cup flour
- 2 tsp ground cinnamon
- 1/2 cup butter softened
Instructions
- Preheat the oven to 350 F or 17c5 C. Grease and flour a 9” by 13” baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and the 1 1/2 cup sugar substitute. Combine 3 cups of flour and the baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- 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.
- Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the centre of the cake comes out clean. Best served warm.
Notes
Sugar Free Wild Blueberry Coffee Cake
Tried this recipe?Let us know how it was!
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