"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." — IBSERVICE
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butter, melted and cooled
1 1/2 cups
granular sucrolose sweetener (such as Splenda®)
1 3/4 cups
fresh or frozen blueberries
1 1/2 cups
malitol brown sugar substitute
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
This was not very good at all. It could have been my error, but the taste and the texture were off. I'm always looking for sugar-free recipes because my mom is diabetic. I'll keep searching.
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!
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!
YUM! I can't believe this sugar free coffee cake tasted as good as it did. I made this for Mother's Day and it was a hit! I used Splenda brand white and brown sugars. I used the frozen blueberries and thawed them before adding to the batter. I baked it an additional 10 minutes longer than called for because the middle wasn't quite set. I will definitely make this again.
As a diabetic who has long searched for a good sugar-free recipe, I was encouraged by the previous reviews, but I have to say, I don't agree with them at all. If you really can't tell that this is made with sugar substitutes, it's because you haven't had the real thing in so long. My husband, who didn't know it was made with substitutes, took one bite and said, "There's something wrong with this."
my mother is diabetic and i am always lokking for recipes like this.... i made it this morning she loved it and my father who isnt diabetic loved it as well.
I made this recipe for my diabetic father. Instead of making a cake I made muffins. It was quick and easy to make him a basket of them for a little father's day suprise. We all enjoyed them for breakfast with coffee.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Free Blueberry Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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