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Sugar Free Blueberry Coffee Cake

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Sweetener

    • 1 Ā½ cups granular sucralose sweetener (such as Splenda)
    • 1 Ā½ cups malitol brown sugar substitute

  • Dairy

    • šŸ„› 1 cup milk
    • šŸ§ˆ Ā¾ cup unsalted butter, melted and cooled
    • šŸ§ˆ Ā½ cup unsalted butter, softened

  • Egg

    • šŸ„š 3 eggs

  • Flavoring

    • 1 teaspoon vanilla extract

  • Dry Ingredients

    • 3 3/4 cups all-purpose flour, divided
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon

  • Fruit

    • 1 Ā¾ cups fresh or frozen blueberries

STEPS

1

Preheat the oven to 350Ā°F (175Ā°C). Grease and flour a 9x13-inch baking pan.

2

Whisk sucralose sweetener, milk, melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.

3

Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in softened butter with a fork until mixture is crumbly. Sprinkle over top of the cake.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean (35 to 40 minutes). Serve the cake warm.

NUTRIENTS

Per 1 serving

šŸ”„

363

Calories

  • 7g
    Protein
  • 37g
    Carbs
  • 21g
    Fats

šŸ’” Tips

Serve warm for the best flavor.Use fresh blueberries for enhanced freshness or frozen ones for convenience.You can substitute the sugar-free sweeteners for regular sugar if desired.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.