Enjoy a delicious and guilt-free Sugar Free Blueberry Coffee Cake that’s perfect for breakfast or dessert.

Scale

1 ½ cups granular sucralose sweetener (such as Splenda)

1 cup milk

¾ cup unsalted butter

melted and cooled

3 eggs

1 teaspoon vanilla extract

3 ¾ cups all-purpose flour

divided

2 teaspoons baking powder

1 ¾ cups fresh or frozen blueberries

1 ½ cups malitol brown sugar substitute

2 teaspoons ground cinnamon

½ cup unsalted butter

softened

Preheat the oven to 350°F (175°C) and grease a cake pan.
In a mixing bowl, combine the sucralose sweetener, milk, melted butter, eggs, and vanilla extract.
In another bowl, whisk together 3 cups of flour, baking powder, malitol brown sugar substitute, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the blueberries and the remaining ¾ cup of flour to dust them.
Spread the batter into the prepared cake pan and top with softened butter, crumbling it over the top.
Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
Allow to cool before slicing and serving.

For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.

Keywords: Sugar Free Blueberry Coffee Cake, sugar free recipes, blueberry cake, dessert, healthy baking