Blueberry Coffee Cake
Splenda
Try this delicious blueberry coffee cake, a reduced-sugar dessert ideal for diabetics as it is sweetened with Splenda. Impress your guests with this delightful cake.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 1/2 cups flour
  • 3/4 cups butter, at room temperature
  • 1 cup coconut, sugar-free
  • 1 1/2 cups Splenda, Granulated
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 eggs
  • 1 cup low-fat milk
  • 2 1/2 cups blueberry, fresh
Preparation
1h 30 mins
0 mins
Low
  • Combine 1/3 cup of flour, ¼ cup of butter, 1 cup of coconut, ½ cup of SPLENDA® Granulated, and cinnamon until a sandy texture forms.
  • Preheat the oven to 180° C and grease a cake pan.
  • Sift flour, baking powder, and salt. Beat ½ cup of butter and add SPLENDA® Granulated, adding the eggs one by one and finally the dry ingredients alternating with the milk.
  • Pour into the previously greased and floured pan, alternating with the blueberries. Sprinkle the sandy mixture that was prepared earlier on top.
  • Bake for about 40 minutes.
  • Garnish by sprinkling with SPLENDA® Granulated.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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