Photo: David Holifield
Sugar Free Blueberry Coffee Cake
12 ingredients
15 min + 40 min
1 - 9x13 inch pan
openrecipes
"A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful."
Estimated Nutrition (whole recipe, rough)
935
Calories
29g
Protein
26g
Fat
144g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup butter, melted and cooled
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups granular sucrolose sweetener (such as Splenda®)
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 3/4 cups fresh or frozen blueberries
- 1 1/2 cups malitol brown sugar substitute
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes