Sugar Free Blueberry Coffee Cake

SUBMITTED BY: IBSERVICE PHOTO BY: Anna

"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 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. Splenda™)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries
1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

READ REVIEWS (16)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees 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.

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REVIEWS

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Reviewed on Apr. 8, 2007 by jody1

This recipe deserves more than 5 stars! I made this for Easter for my diabetic parents and EVERYONE liked it! It can be difficult to find a GOOD diabetic recipe that tastes "normal", this didn't taste sugar free at all! I used Splenda White sugar for the cake and Splenda Brown sugar for the topping and used real butter~Absolutely WONDERFUL! Thanks for a tasty & healthy recipe :D

8 users found this review helpful

Reviewed on Apr. 29, 2005 by DSGGG

my mother is diabetic and i am always lokking for recipes like this.... i made it this morning she loved it and my father who isnt diabetic loved it as well.

6 users found this review helpful

Reviewed on May 16, 2006 by DESSERTDIVAFLORIDA

YUM! I can't believe this sugar free coffee cake tasted as good as it did. I made this for Mother's Day and it was a hit! I used Splenda brand white and brown sugars. I used the frozen blueberries and thawed them before adding to the batter. I baked it an additional 10 minutes longer than called for because the middle wasn't quite set. I will definitely make this again.

4 users found this review helpful

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