A moist and delightful cake bursting with blueberries, sweetened without sugar, perfect for satisfying your sweet tooth guilt-free.
Ingredients
1 1/2 cups sucralose sweetener
1 cup milk
1 1/4 cups butter
3 large eggs
1 splash vanilla extract
3 3/4 cups flour
1 tablespoon baking powder
2 cups blueberries
3/4 cup malitol sweetener
1 teaspoon cinnamon
1/2 cup softened butter
Method
Start by preheating your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it and lightly dusting with flour.
In a spacious mixing bowl, whisk together 1 1/2 cups of sucralose sweetener, milk, 3/4 cup of melted butter, eggs, and a dash of vanilla extract until well combined.
In a separate bowl, mix together 3 cups of flour and baking powder, then gradually incorporate this dry mixture into the wet ingredients until just blended. Gently fold in the blueberries to keep them intact.
Pour the batter into your prepared baking dish, smoothing it out evenly.
In a small bowl, combine the malitol sweetener, the remaining 3/4 cup of flour, and cinnamon. Use a fork to mix in 1/2 cup of softened butter until the texture resembles coarse crumbs.
Sprinkle this crumbly mixture over the top of the batter in the baking dish.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. This delightful cake is best served warm.
