Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Servings: 12 | Yield: 1 – 9×13 inch pan
Blueberries in a cake are one of the best things you will ever taste! I can’t express how much I love this recipe. All I know is that every bite is heavenly! Try it and taste for yourself. Enjoy!
¾ cup butter, melted and cooled
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups granular sucralose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups maltitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter softened
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking pan then sprinkle flour.
Step 3: In a large mixing bowl, add in the eggs, milk, melted butter, 1 1/2 cups sugar substitute, and vanilla. Stir until well mixed.
Step 4: Add in baking powder and 3 cups of flour. Stir until well blended then add in the blueberries. Stir until well coated.
Step 5: Transfer the mixture into the greased and floured pan. Spread evenly.
Step 6: In a small mixing bowl, add in the 3/4 cup of flour, cinnamon, and brown sugar substitute. Stir until well mixed.
Step 7: Add in the soft butter and stir using a fork until the mixture becomes crumbly.
Step 8: Spread the mixture over the cake.
Step 9: Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake.
Step 10: Remove from the oven.
Step 11: Serve and enjoy!
Per Serving: 362.9 calories; protein 6.7g 13% DV; carbohydrates 36.7g 12% DV; fat 21.3g 33% DV; cholesterol 99mg 33% DV; sodium 258.6mg 10% DV.
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