Sugar Free Blueberry Coffee Cake Food

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SUGAR FREE BLUEBERRY COFFEE CAKE



Sugar Free Blueberry Coffee Cake image

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.

Provided by IBSERVICE

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup butter, melted and cooled
1 cup milk
3 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 butter, softened

Steps:

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

Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g

SUGAR FREE BLUEBERRY COFFEE CAKE



Sugar Free Blueberry Coffee Cake image

Make and share this Sugar Free Blueberry Coffee Cake recipe from Food.com.

Provided by rd8t4541

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups Splenda granular
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups frozen blueberries
1 1/2 cups brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

Steps:

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

Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 13.1, Cholesterol 106.6, Sodium 225.4, Carbohydrate 38.8, Fiber 2, Sugar 6.9, Protein 6.6

LOW CARB BLUEBERRY COFFEE CAKE



Low Carb Blueberry Coffee Cake image

A great tasting coffee cake using almond flour, finely ground unsalted almonds. I'm sure you could make this cake using regular sugar as well. I sometimes use egg whites, or Egg Beaters to cut down on the fat content.

Provided by Hazeleyes

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 13

3 cups almond flour, divided (very finely ground unsalted almonds)
1/2 cup Splenda granular (sugar substitute)
4 tablespoons butter, softened
1 teaspoon cinnamon
1 pinch sea salt
8 ounces low-fat cream cheese
1 1/2 cups blueberries
1/2 cup Splenda granular (sugar substitute)
2 eggs
2 tablespoons olive oil
1/2 cup low-fat sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
  • In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
  • Bake in a preheated 350 degree oven for 35 minute.
  • Enjoy!

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