Go for a healthy living and reduce sugar intake. Enjoy the feeling of eating dessert without having to worry of too much sweetness. Sugar-free Blueberry Crunch Cake is a simple recipe that feeds your soul. Topping is crunchy crumb with blueberries.
What do you need?
- 3 fresh eggs
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 30 grams Diabeti brows sugar (substitute for white sugar)
- 40 grams Splenda granulated sweetener
- 95 grams plain flour
- 357 grams plain flour
- 115 grams unsalted and softened butter
- 175 grams unsalted, melted and cooled butter
- 250ml milk
- 250 grams blueberries (amount can still be increased depending on what you desire)
What are you going to do?
- Prepare the oven. Preheat at the temperature of 180 degree Celsius.
- Grease baking tin. Add flour.
- Mix and stir together brown sugar, vanilla, eggs, milk and melted butter in a large container.
- Add baking powder and 375 grams flour.
- Stir them together until blended and softened.
- Add blueberries. Spread an even amount in the baking tin.
- Mix and stir together cinnamon, brown sugar and 95 grams sugar in a different container. Stir until softened and add melted butter. Make sure the mixture is crumbly before sprinkling it at the top of the cake.
- Bake for 35-40 minutes. Test cake with a cocktail stick. If it comes out clean and free of moisture, then cake is now ready to be served.