Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 363
- Carbohydrate: 37g
- Fat: 21g
- Fiber: 2g
- Protein: 7g
- Sugar: 6g
Related Recipes
Blueberry Coffee Cake
Blueberry Coffee Cake III
Blueberry Sour Cream Coffee Cake
Blueberry Coffee Cake II
Sour Cream Blueberry Coffee Cake
No-Egg Blueberry Mug Cake
Yummy Blueberry Breakfast Cake
Blueberry Mystery Cake
Blueberry Crumb Cake
Frozen Blueberry Cake
Fresh Blueberry Cake
