No Sugar Baker’s Blueberry Sour Cream Coffee Cake

Cake Ingredients:

1 ¾ C. Granular Purecane Sweetener

¾ C. Butter

2 Eggs

1 C. Sour Cream

2 T. Unsweetened Almond Milk

1 T. Vanilla

1 ¾ C. All-Purpose Flour

2 t. Baking Powder

Dash of Salt

2 C. Fresh Blueberries

Crumble Topping Ingredients:

½ C. Granular Purecane Sweetener

½ C. Brown Purecane Sweetener

4 T. Melted Butter

4 T. All-Purpose Flour

Easy Directions:

1. Spray an 8×8 baking cake pan with nonstick spray and set aside.
2. In a large bowl, mix together Purecane Sweeteners, butter, eggs, sour cream, almond milk and vanilla.
3. In a small bowl, combine flour, baking powder and salt. Pour into main batter and combine slightly.
4. Fold in blueberries.
5. Pour batter into pan.
6. In a small bowl, combine all topping ingredients until crumbs form and top batter with crumbling topping.
7. Bake at 350 for 45-50 minutes.