Blueberry cake is made a little healthier, with the addition of natural sweetener and diabetic sugar in place of sugar in this recipe - the ideal pud for diabetics or those watching their sugar intake.
- 375g plain flour
- 250g blueberries
- 250ml milk
- 175g butter, melted and cooled slightly
- 3 eggs
- 1 tsp. vanilla extract
- 40g natural granulated sweetener (or honey or agave nectar)
- 2 tsp. baking powder
- 100g plain flour
- 30g diabetic brown sugar substitute
- 110g butter
- 1 tsp. cinnamon
Preheat the oven to 180C and grease and flour a 20x30cm cake tin.
Mix milk, butter, eggs, vanilla and granulated sweetener until well combined. Sift in the flour with baking powder and stir until just combined. Fold in the blueberries. Pour into the cake tin.
Stir flour, brown sugar substitute and cinnamon together, then rub in the butter until it resembles fine breadcrumbs. Sprinkle evenly over the cake, then bake for 30-40 minutes or until tested done with a skewer and golden and crisp on top.