Equal Sucralose Canister. With Blueberry Coffee Cake Recipe. #CBias and #EqualSucralose

Like most everyone else, the new year brought about a decision to start eating healthier. We have increased our veggie intake, changed how we cook things and the biggest change was cutting back on sugar. From time to time we still splurge but I for the most part, no sugar means a healthier body.

Then I was given the chance to try the brand new Equal Sucralose Canister. And I got to do some baking with it. I found the Equal Canister in the baking aisle at my local Walmart in Corinth, Mississippi. No special display, no hunting the store to find it. I have to admit when shopping with 2 kids, I like easy to find.

They are cute. But I love in and out shopping trips!

The first thing I noticed was that it was such a better value than the other sweeteners on the shelf. We are all looking for ways to save money and eating healthy does not mean you have to spend more. Equal proves that.

I was excited to give it a try in my baking and had already decided that a blueberry coffee cake would be the perfect way to test it out.

When using Equal, it is so easy to substitute for sugar. There is no extra measuring or figuring. Simply use the same amount of Equal as you would sugar. It is fool proof.

While baking with the Equal Canister, I loved how easy it was to pour the exact amount I needed. There was no messing with a bag, like the Splenda bag, and watching half of it end up on the counter and the floors. And it stores easily in my pantry. I love that the lid keeps it safe from little hands that may accidentally knock it down.

Blueberry Coffee Cake:

2 cups of Flour
2 tsp. of baking powder
1 cup of Equal
1/2 stick of butter, softened
1/2 tsp. of salt
1 egg
2 tsp. of vanilla extract
1/2 cup of milk
1 1/2 cup of blueberries

5 tbs. of cold butter, cubed
3/4 cup of flour
1 cup of brown sugar
2 tsp. of cinnamon
1/4 tsp. of salt

Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray.

In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, and vanilla and cream for an additional 2 minutes. Add salt, baking powder, and all purpose flour and mix adding the milk in a steady stream. Mix batter well for about 3 to 5 minutes. Batter will be nice and thick. Fold in blueberries and pour batter into pan. Set aside.

Bake for about 45 minutes or until coffee cake is set and crumb topping is brown.

In a small bowl, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly. The back of a fork works great for mixing this! Add crumb topping mixture to the cake pan and gently press down.

You can also visit www.equal.com for more baking ideas and recipes.

You can view my whole shopping adventure on Google+.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.