Search thousands of recipes reviewed by home cooks like you.

Sugar Free Blueberry Coffee Cake

Sugar Free Blueberry Coffee Cake

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
IBSERVICE

IBSERVICE

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
  3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
  4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

jody1
57

jody1

4/8/2007

This recipe deserves more than 5 stars! I made this for Easter for my diabetic parents and EVERYONE liked it! It can be difficult to find a GOOD diabetic recipe that tastes "normal", this didn't taste sugar free at all! I used Splenda White sugar for the cake and Splenda Brown sugar for the topping and used real butter~Absolutely WONDERFUL! Thanks for a tasty & healthy recipe :D

emmalita
31

emmalita

9/3/2008

I love this recipe! The only tip I would pass along is that it seems there is too much butter in the topping mix. I have had to add flour to get the right consistancy. I have made it both with Splenda and regular sugar and both times it was a huge hit!

Lisa C.
28

Lisa C.

6/7/2007

I made this to take to work today and everyone loved it; it disappeared quickly! I was afraid to make it with all Splenda, fearing that articial sweetener aftertaste, so I made it with half Splenda and half regular sugar. (For the brown sugar, I used 3/4 cup regular brown sugar, and 3/4 cup Splenda Brown Sugar Blend. For those of you who are diabetic, please be aware that Splenda Brown Sugar Blend contains 1/2 regular brown sugar...it's NOT sugar free!) I also subbed 1 cup of white whole wheat flour for one of the 3 cups of all-purpose flour. I baked it in a catering half-pan, about 9x12 inches, for 43 minutes, and it came out just right!

More reviews

Similar recipes

ADVERTISEMENT