• 3/4 cup butter, melted and cooled
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups granular sugar free sweetener
• 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

20 minutes

8-12

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
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 center of the cake comes out clean. This cake is best served warm.

Berries are certainly a spring favorite, and you can delight your guests with the sweet taste of spring with this heavenly (and better yet, sugar free) coffee cake. They are going to love it!