INGREDIENTS
Servings: 12
Butter
3/4 cup, melted and cooled
Milk 
1 cup
Eggs 
3
Vanilla extract 
1 tsp
Granular sucralose sweetener 
1 1/2 cups
Baking powder 
2 tsp
All-purpose flour 
3 cups
Blueberries 
1 3/4 cups
Maltitol brown sugar substitute 
1 1/2 cups
Flour 
3/4 cup
Ground cinnamon 
2 tsp
Butter 
1/2 cup, softened 
Diabetic-Friendly Blueberry Cake
Prep:
15 m
Cook:
40 m
Ready in:
55 m
DIRECTIONS
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 9x13-inch baking pan: grease and flour it. 
  2. Combine butter (3/4 cup), milk, eggs, vanilla, and sugar substitute (1 1/2 cup). In a separate bowl, combine flour (3 cups) and baking powder. Stir to the butter mixture until blended. Then, add berries. Spread in the pan. 
  3. Next, stir together flour (3/4 cup), brown sugar substitute, and cinnamon in a bowl. Stir in the butter (1/2 cup) using a fork. The mixture will be crumbly. Sprinkle over the top of the Sugar Free Blueberry Cake. 
  4. Bake for 35 minutes. Use a toothpick to check for doneness: insert it in the center and check if it comes out clean. Serve and enjoy!
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