Sugar Free Blueberry Cake

    Sugar Free Blueberry Cake


    78 people made this

    You won't believe this is a sugar-free cake! If you eat sugar, it's just as good with the sugar back in.

    Serves: 12 

    • 3/4 cup butter, melted and cooled
    • 1 cup (250ml) milk
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups granular sucrolose sweetener (such as Splenda(R))
    • 2 teaspoons baking powder
    • 3 cups (375g) plain 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
    • 125g butter, softened

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 20x30cm baking dish.
    2. 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.
    3. 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.
    4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the centre of the cake comes out clean. This cake is best served warm.

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