a wonderful crumb-topped blueberry coffee cake. I adapted this dish from a neighborhood B&B, substituting sugar-free sweeteners since I have diabetes. I have been praised profusely and told, “I can’t believe it’s sugar free.” You can add the sugar back in if you’d like. It’s fantastic in either case.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ¾ cup butter, melted and cooled
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups granular sucrolose sweetener (such as Splenda®)
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 ¾ cups fresh or frozen blueberries
- 1 ½ cups malitol brown sugar substitute
- ¾ cup flour
- 2 teaspoons ground cinnamon
- ½ cup butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 259 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe looks terrific! I’m trying this with almond flour instead of regular flour, monkfruit instead of Splenda, and almond milk instead of regular milk (I forgot to buy other). Oh, I swirled in a lot of 1/3 fat cream cheese. Here’s hoping it works!
I followed the recipe exactly and it was delicious.
It was ok. Doesn’t even come close to tasting as sweet as a regular blueberry dessert. Barely any sweetness. Also I made this in the evening and by morning it tasted more like biscuits than anything. Too much flour I think in the recipe. Definitely not even close to being good. Too dry.
This tastes delicious! I am just worried about the amount of regular flour in this recipe to call it diabetic friendly? Can I substitute it with a different diabetic-friendly flour? Thank you, appreciate the response.
Delicious. I made half the recipe. Will make again.
This recipe was amazing. Moist, decadent, fluffy. Smelled amazing while it was baking. Cooked mine for 45 minutes instead of 40. It came out perfect. Added a sugar free whipped cream and served it warm. Definitely making this again soon
yummy
Way too much topping. I had enough left over for two more cakes. It was also overwhelmingly sweet compared to the cake itself. However, we ate it and enjoyed it. Maybe I will make it again; but I will definitely hold back on the topping and make sure to only use unbleached white flour. I made the mistake of substituting a cup of bread flour when I ran out. Be ye warned.
I’m always on the lookout for good diabetic recipes for my husband and this blueberry coffee cake was absolutely delicious! I made the recipe exactly as the recipe stated. My husband loved it – he had two pieces! I may try it next time with a cup of wheat flour as stated by a previous reviewer. Truly a recipe worth its weight in gold!
It was not bad ….. My son liked it. I thought it was too eggy tasting and it was definitely missing something like SALT …. Don’t know if I would make it again.
Had issues with it being moist/fluffy. Used frozen blueberries and don’t know if that was the reason it didn’t seem to expand. Seemed more like bread pudding, very dense. Any suggestions for the future or try another sugar replacement recipe for diabetics? Thank you
I used sugar in the recipe. It was very moist and delicious. My family devoured it in days!!! Definitely will make this again.
I’m a diabetic and had high hopes for this recipe based on all the reviews. I was disappointed in the outcome-it was missing flavor/sweetness.
It turned out wonderfully! I used Splenda Brown Sugar Blend, and used slightly less of the brown sugar and butter than called for to make the topping. No other adjustments or substitutions made or needed. The whole family loved it! Will make this again for my diabetic husband!!
My sister is hypoglycemic so I always am looking for sugar free options for her during the holidays. This was DELICIOUS! Not only did she love it, but the whole family did. I had bought a pumpkin pie that never was open because everyone enjoyed this. It’s really yummy warm with sugar free vanilla ice cream and a little cool whip. MMMMMMMM
simply amazing!!!!
I did not end up making this. I had all of the ingredients except the Malitol. I bought a brown sugar/splenda blend for that(blend is 1 g. of sugar more per serving than malitol). With this substitution, the total carbs for 1/24th of the pan was 38 g. of carb! This is a lot. It is also 210 calories per same size piece.
This was completely amazing! I made this for work. I work at a dialysis unit and most of the patients there are diabetic. I shared this with the patients and staff and everyone LOVED it!!! It was really easy. I used fresh blueberries. The only thing I did differently was used oil instead of melted butter for the batter. I used splenda white sugar and splenda brown sugar (but used the store brand versions) It turned out better looking than the picture here 🙂 Everyone kept saying I can’t believe this is sugar free!! GREAT!!!!
this is one of our family’s fav. Cant believe its sugarfree. My dad doesn’t like that after taste from sugar free and loves this . A must try!
I was initially concerned because the batter was quite doughy, but it was startlingly tasty! My diabetic father-in-law loved it, and so did my non-diabetic hubby.
Absolutely amazing sugar free dessert!! Couldn’t even tell it was sugar free! I normally DO NOT bake but this dessert was so easy.