SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup 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 toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
BLUEBERRY CRISP (DIABETIC)
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Topping:.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4
DIABETIC BLUEBERRY DESSERT CAKE
My Mother was a Diabetic all her life, and even as a young child. Back in those days, folks didn't have the substitute sugar, as we do today. Though when Mother got hungry for sweets, this is what My Big Granny fixed for her to eat. Everyone loves it whether you or a Diabetic or not.And it's simple to make and healthy.
Provided by Kay Tilley
Categories Other Snacks
Time 15m
Number Of Ingredients 3
Steps:
- 1. At any grocercy store or the Deli at Wal-mart, you can find this cake. It is pre-packaged.
- 2. Set the can of pie filling in the refrigerator until time to serve.
- 3. When time to serve desser, remove cake from package. Put on plate. Open cream cheese and spread over the whole cake and even down in the hole. ( May need to nuk in micro-wave to make spredable)
- 4. Last open the pie filling and dribble all over the cake and down in the hole, too. Wahla! Your dessert is ready! You can use other flavors of pie filling, too. It is great to take to a dinner or on a picnic. Enjoy~
BLUEBERRY POUND CAKE -DIABETIC FRIENDLY
Blueberry Pound Cake Yellow cake, cream cheese, blueberries, and pecans are a delightful combination. Be sure to use FRESH blueberries. Makes: 20 servings Nutrition Facts: Amount Per Serving: Calories - 152 Total Carbs - 22.8g Dietary Fiber - 1.2g Sugars - 12.7g Total Fat - 6.1g Saturated Fat - 1g Unsaturated Fat - 5.1g...
Provided by penny jordan
Categories Other Snacks
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350ºF. Coat a 10-inch Bundt pan with nonstick cooking spray. In a large mixing bowl, mix the cake mix with cream cheese, eggs, water, and vanilla. Fold in the blueberries and pecans. Pour the batter into the prepared pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Make sure not to overcook. Let cake sit in pan for 20 minutes until cool. Invert onto a serving plate, and sprinkle with confectioner's sugar (optional).
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DIABETIC-FRIENDLY BLUEBERRY CAKE | TASTYCOOKERY
From tastycookery.com
Servings 12Category Diabetics
- Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 9x13-inch baking pan: grease and flour it.
- Combine butter (3/4 cup), milk, eggs, vanilla, and sugar substitute (1 1/2 cup). In a separate bowl, combine flour (3 cups) and baking powder. Stir to the butter mixture until blended. Then, add berries. Spread in the pan.
- Next, stir together flour (3/4 cup), brown sugar substitute, and cinnamon in a bowl. Stir in the butter (1/2 cup) using a fork. The mixture will be crumbly. Sprinkle over the top of the Sugar Free Blueberry Cake.
- Bake for 35 minutes. Use a toothpick to check for doneness: insert it in the center and check if it comes out clean. Serve and enjoy!
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