A fabulous tender blueberry coffee cake with a crumb topping is a wonderful sweet treat for you and your family or friends this winter! Very easy and quick to make. Perfect for breakfast snack with coffee.

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 12 

Ingredients

• 1/2 cup butter, softened;
• 1 cup milk;
• 3 eggs;
• 1 teaspoon vanilla extract;
• 1-1/2 cups granular sucralose sweetener (such as Splenda);
• 2 teaspoons baking powder;
• 3/4 cup flour;
• 1-3/4 cups fresh or frozen blueberries;
• 1-1/2 cups maltitol brown sugar substitute;
• 3/4 cup flour;
• 2 teaspoons ground cinnamon;
• 1/2 cup butter, softened

Nutrition Facts

• 362 calories;
• protein 6.7g;
• carbohydrates 36.7g;
• fat 21.3g;
• saturated fat: 12.9g
• fiber 1.8g;
• saturates 12.9g;
• cholesterol: 99mg

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Don't forget to check your blood sugar with your sensor to see how fast your sugar goes up or down. And don't forget to secure your sensor with our Dexcom or Freestyle Libre adhesive patches!

Bon Appetit!