Diabetic Cake Recipes: This sugar-free blueberry coffee cake is fabulously tender!
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
DIRECTIONS
- 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!
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