Sugar Free Blueberry Coffee Cake

Sugar Free Blueberry Coffee Cake

63 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
IBSERVICE
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

ADVERTISEMENT

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.

Share It

Reviews (63)

Rate This Recipe
jody1
56

jody1

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
30

emmalita

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.
26

Lisa C.

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

Blueberry Sour Cream Coffee Cake
(614)

Blueberry Sour Cream Coffee Cake

Blueberry Coffee Cake I
(443)

Blueberry Coffee Cake I

Blueberry Pound Cake
(206)

Blueberry Pound Cake

Blueberry Coffee Cake III
(144)

Blueberry Coffee Cake III

Blueberry Coffee Cake II
(82)

Blueberry Coffee Cake II

Sour Cream Blueberry Coffee Cake
(23)

Sour Cream Blueberry Coffee Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Sour Cream Coffee Cake

>

next recipe:

Blueberry Coffee Cake II