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    You are in: Home / Recipes / Sugar Free Blueberry Coffee Cake Recipe
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    Sugar Free Blueberry Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    rd8t's Note:

    A blueberry coffee cake with a crumb topping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
    2. 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.
    3. 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.
    4. 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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    Ratings & Reviews:

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    Nutritional Facts for Sugar Free Blueberry Coffee Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 372.6
     
    Calories from Fat 194
    52%
    Total Fat 21.6 g
    33%
    Saturated Fat 13.0 g
    65%
    Cholesterol 106.5 mg
    35%
    Sodium 225.4 mg
    9%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 2.0 g
    8%
    Sugars 6.8 g
    27%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    Splenda granular

    brown sugar substitute

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