Blueberry Crumb Coffee Cake

Indulge in a delightful blueberry coffee cake with a delectable crumb topping. This recipe, once a signature dish from a local B&B, has been skillfully crafted to replace all sugar with suitable substitutes for those with dietary restrictions, such as diabetes. Despite the absence of sugar, the end result garners high praise and disbelief due to its remarkable sweetness. For those inclined, sugar can easily be reintroduced without compromising the cake's overall excellence.

Ingredients

¾	cup melted and cooled
1	cup whole milk
3	large eggs
1	teaspoon vanilla extract
1 ½	cups granular sucrolose sweetener (such as Splenda®)
2	teaspoons baking powder
3	cups all-purpose flour
1 ¾	cups fresh or frozen blueberries
1 ½	cups malitol brown sugar substitute
¾	cup flour
2	teaspoons ground cinnamon
½	cup softened butter

Instructions

• 1. Begin by preheating the oven to 350 degrees F (175 degrees C) and generously greasing and flouring a 9x13 inch baking pan.
  2. In a spacious bowl, combine the cooled melted butter, milk, eggs, vanilla extract, and 1 1/2 cups of granular sucrolose sweetener. Proceed by mixing in 3 cups of all-purpose flour and baking powder until just incorporated. Gently fold in the fresh or frozen blueberries, ensuring an even distribution, before spreading the batter evenly into the prepared pan.
  3. For the crumb topping, in a separate bowl, mix the malitol brown sugar substitute, flour, and ground cinnamon. Incorporate the softened butter using a fork until a crumbly mixture forms. Sprinkle this topping generously over the cake.
  4. Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The coffee cake is best enjoyed while still warm.

Jul 20, 2024