A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and ‘I can’t believe it is sugar free.’ The sugar can be put back in if you want. Either way it is wonderful.
Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::12
Yield::1 (9×13-inch) pan
Ingredients
1 ½ cups granular sucralose sweetener (such as Splenda)
1 cup milk
¾ cup unsalted butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour, divided
2 teaspoons baking powder
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup 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.
Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.