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Sugar Free Blueberry Coffee Cake
Reviews:
December 26, 2008

I made this for friends who are diabetic, and it's the best reduced-sugar cake I have tried making so far. Splenda cakes tend to be rather dense, but this one was fluffier. It's not as fluffy as a cake that uses regular sugar, but it's definitely fluffier than any other Splenda cake I have tried making. I made it during the summer, so I had fresh blueberries that were in season. For the topping, I used Splenda Brown Sugar blend (which contains some real brown sugar, so it's not sugar-free). Instead of one full teaspoon of vanilla, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract. I know from experience that this combination works really well to bring out the taste of blueberries. The recipe yielded two 6" round cake pans. I would definitely make this recipe again. Thanks :)

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