Sugar Free Blueberry Coffee Cake

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

Step-by-step instructions

1. 1

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

2. 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. 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. 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.