About this recipe:A simple, yet delicious sugar-free cake with blueberries and a crunchy crumb topping. If you're not worried about using sugar, feel free to substitute sugar back into the recipe.
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
40g granulated sweetener, such as Splenda
2 teaspoons baking powder
375g plain flour
250g fresh or frozen blueberries
30g brown sugar substitute, such as Diabeti
95g plain flour
2 teaspoons ground cinnamon
115g unsalted butter, softened
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking tin.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and sugar substitute. Combine 375g of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared tin.
In a small bowl, stir together the brown sugar substitute, 95g 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 cocktail stick inserted into the centre of the cake comes out clean. This cake is best served warm.
These are lovely. Me and my son loved them. They are not sweet but the blueberries flavoured them lovely. I actually forgot to do the frosting and they were still very enjoyable.They freeze also freeze well. - 01 Feb 2013