Sugar Free Blueberry Coffee Cake

A blueberry coffee cake with a crumb topping.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 3⁄4 cup butter, melted and cooled
• 1  cup milk
• 3  eggs
• 1  teaspoon vanilla extract
• 1 1⁄2 cups Splenda granular
• 2  teaspoons baking powder
• 3  cups all-purpose flour
• 1 3⁄4 cups frozen blueberries
• 1 1⁄2 cups brown sugar substitute
• 3⁄4 cup flour
• 2  teaspoons ground cinnamon
• 1⁄2 cup butter, softened

Directions

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