Diabetic-Friendly Blueberry Cake|Print

Servings: 12

Butter

3/4 cup, melted and cooled

Milk

1 cup

Eggs

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

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 9x13-inch baking pan: grease and flour it.
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.
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.
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!