Blueberry Crumb Cake (with Splenda)

Ingredients:
Cake:
2 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Cinnamon
1/8 Tsp Nutmeg
1/4 Tsp Salt
2 C Flour
1/4 C Butter (room temp)
1 Egg (room temp)
1 Tsp Vanilla Extract
3/4 C 1% Milk
3/4 C Splenda
2 C Blueberry

Crumb Topping:
1/2 C Flour
1/2 Tsp Cinnamon
1/8 Tsp nutmeg
1/3 C brown sugar (or Splenda Brown Sugar blend)
1/3 C Splenda
1/4 C butter (room temp)

Preheat oven to 375 degrees. Spray 1 large loaf bread pan or 2 small loaf pans with non stick cooking spray.

Combine dry ingredients (first 5) in bowl. Set aside. Blend Butter and Splenda until creamy. Add Egg and Vanilla Extract. Add Milk. Slowly add dry ingredients. Mix until combined. Mixture will seem dense. Add blueberries. Add to 1 large bread pan or 2 small bread pans. Set aside.

Combine dry ingredients for crumb topping. Cut butter into small pieces and combine with a fork. Sprinkle on top of blueberry mixture.

Bake 45-55 minutes at 375 or until a knife comes out clean. Enjoy!

Adapted from southernfood.com.