Sugar-free Blueberry Coffeecake recipe

I love blueberry coffeecake. I have a wonderful recipe for it, but my doctor recently told me to put a halt to the sugar (and pasta and bread). I'm already supposed to avoid fats/fried food, and keep the salt on the low side, so this wasn't happy news.

Just as I thought I might have to learn to exist on berries and twigs, I started thinking about how I could convert some of my favorite recipes into ones that I could eat and still comply with the doctor's orders. I decided to start with the blueberry coffeecake, replacing the sugar with baking Splenda, and it was fabulous!! Since I also avoid milk and ice cream, I replaced the milk with Lactaid lactose-free, fat-free milk.



Ingredients:
1 1/2 c.all-purpose flour
3/4 c. baking Splenda (or equivalent)
1/2 tsp salt
2 tsp baking powder
1/3 c. vegetable oil
1 egg
about 1/3 c. Lactaid lactose-free, fat-free milk
1 c. fresh blueberries

Topping:
1/2 c. baking Splenda (or equivalent)
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 teaspoons ground cinnamon

NOTE: If you want the regular version, just use granulated sugar instead of Splenda, and your choice of milk in place of the Lactaid. The measurements are exactly the same.

Directions: 
1) Preheat oven to 375-400 degrees (my oven bakes "hot", so I use 375)
2) Spray an 8 or 9 in. round or square pan with nonstick cooking spray. (You can also make muffins if you prefer.)
3) Combine dry ingredients for cake. Measure out the oil, then place it in a 1cup measuring cup. Add the egg to the oil, then fill measuring cup the rest of the way with the milk.
4) Add liquid to dry ingredients and stir until just mixed together.


5) Fold in blueberries, then place mixture in baking pan.


6) Mix together ingredients for topping, using a fork, until crumbly. I often find that I really need to use a mixer or my fingers to get it to the right consistency.


7) Sprinkle topping over cake batter.


8) Bake for 20-25 minutes, until toothpick comes out mostly clean. Don't overbake.


9) Allow to cool slightly, then cut and serve.


(recipe adapted from To Die For Blueberry Muffins)

This coffeecake is great warm or cold. It also reheats well in the microwave on low heat.

I calculated the approximate nutritional info for both the regular and sugar-free versions:  
Regular: 389 calories, 58.7g carbs, 33.7g sugar  
Sugar-free: 268 calories, 27.5g carbs, 2.5g sugar

The sugar-free version was moist and tasty! As a matter of fact, Alyssa's boyfriend, Bart, ate a huge piece of it and didn't even realize that it was sugar-free! Even Gus liked it!

I do realize that this isn't exactly a "healthy" dessert - but with my substitutions, it's a sugar-free version of one of my favorite desserts, and I can have a little of it once in awhile. And that's a lot better than not having it at all or eating something that harms my health. So if you're trying to cut back on sugar, this might be an option for you.

I hope you'll try it - do you have any sugar-free recipes you'd like to share?


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