Sugar Free Blueberry Coffee Cake

Ingredients

• 1.5 cups granular sucralose sweetener , such as Splenda
• 1 cup milk
• 0.75 cups unsalted butter , melted and cooled
• 3 eggs
• 1 teaspoon vanilla extract
• 3.75 cups all-purpose flour , divided
• 2 teaspoons baking powder
• 1.75 cups fresh or frozen blueberries
• 1.5 cups malitol brown sugar substitute
• 2 teaspoons ground cinnamon
• 0.5 cups unsalted butter , softened

Instructions

1. 1

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

2. 2

   Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.

3. 3

   Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.