HomeDiabetes Sugar Free Blueberry Coffee Cake

Sugar Free Blueberry Coffee Cake

Posted in : Diabetes on by : Simmi Iyer

A fabulous blueberry coffee cake with a crumb topping. I replaced all the sugar with substitutes because I kept in mind that people who are suffering from diabetes can definitely enjoy this cake without any guilt. I have received all praise and ‘I can’t believe it is sugar free.’ It is wonderful anyways !!

Ingredients

  • ¾ cup butter, melted and cooled
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups granular sucrolose sweetener (such as Splenda®)
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 ¾ cups fresh or frozen blueberries
  • 1 ½ cups malitol brown sugar substitute
  • ¾ cup flour
  • 2 teaspoons ground cinnamon
  • ½ cup butter, softened

Directions

Step 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

Step 2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.

Step 3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.

Step 4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

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