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Recipe of Blueberry Coffee Cake
Recipe

Blueberry Coffee Cake

1h 30 mins
Low
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Try this delicious blueberry coffee cake, a dessert reduced in sugar ideal for diabetics since it is sweetened with Splenda. Surprise your guests with this delicious cake.
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Ingredients

12 portions
  • 2 1/2 cups flour
  • 3/4 cups butter, at room temperature
  • 1 cup coconut, sugarfree
  • 1 1/2 cups Splenda, Granulated
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 eggs
  • 1 cup low fat milk
  • 2 1/2 cups blueberry, fresh

Preparation

Combine 1/3 cup flour, ¼ cup butter, 1 cup coconut, ½ cup SPLENDA® Granular and cinnamon to form a gritty texture.
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® Granular, add the eggs one by one and finally the dry ingredients alternating with the milk.
Pour into the previously greased and floured mold, alternate with the blueberries. Sprinkle over all the sandy mixture that had previously been prepared.
Bake about 40 minutes.
Decorate by sprinkling with SPLENDA® Granulate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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