Sugar Free Blueberry Coffee Cake

 

In January, on a cold, Sunday morning, the scent of a delicious coffee cake baking in the oven, is the perfect way to start the day. Since I am trying to get back on track by eating healthier, a sugar free, coffee cake recipe was the best choice. Also, blueberries are a wonderful and delicious fruit to use for baking in the winter. When fresh blueberries are too expensive or unavailable, frozen are a great alternative.

The Splenda sugar and brown sugar, made specifically for baking, work beautifully in this type of recipe. The taste and texture are still great, and the blueberries add even more natural sweetness. I was able to enjoy a regular size piece of cake, with my morning coffee and no resulting blood sugar spike. For diabetics or anyone looking to cut down on sugar, yet still enjoy a sweet treat in the morning, this is a recipe you will love.

Sugar Free Blueberry Coffee Cake Recipe

Batter

3/4 cup butter, melted and cooled

1 cup milk

3 eggs

1 tsp vanilla

1 cup Splenda sugar for baking

2 tsp baking powder

3 cups flour (I used equal parts white and whole wheat)

11/2 cups fresh or frozen blueberries (I used fresh)

Topping

1 Cup Splenda brown sugar

3/4 cup flour

2 tsp cinnamon

1/2 cup butter, softened

Preheat oven to 350 degrees. Butter and flour a 9x13 pan.

For batter - in a large bowl stir together the melted butter, milk, eggs, vanilla and sugar. Combine flour and baking soda; stir into wet ingredients and mix until just blended. Fold in blueberries. Spread evenly in prepared pan.

For topping - in a small bowl stir together brown sugar, flour and cinnamon. Stir in softened butter with a fork until the mixture is crumbly. Sprinkle over top of cake.

Bake for 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Enjoy your Monday!

 

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