Sugar Free Blueberry Coffee Cake

Name: Sugar Free Blueberry Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 177.44 ml butter, melted and cooled; 236.59 ml milk; 3 eggs; 4.92 ml vanilla extract; 354.88 ml Splenda granular; 9.85 ml baking powder; 709.77 ml all-purpose flour; 414.03 ml frozen blueberries; 354.88 ml brown sugar substitute; 177.44 ml flour; 9.85 ml ground cinnamon; 118.29 ml butter, softened

Submitted by rd8t4541

"A blueberry coffee cake with a crumb topping."

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Ready In:: 55mins
Ingredients:: 12
Serves:: 12

ingredients

177.44 ml butter, melted and cooled
236.59 ml milk
3 eggs
4.92 ml vanilla extract
354.88 ml Splenda granular
9.85 ml baking powder
709.77 ml all-purpose flour
414.03 ml frozen blueberries
354.88 ml brown sugar substitute
177.44 ml flour
9.85 ml ground cinnamon
118.29 ml butter, softened

directions

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