Sugar Free Blueberry Coffee Cake Recipe - Allrecipes.com
Sugar Free Blueberry Coffee Cake Recipe
  • READY IN 55 mins

Sugar Free Blueberry Coffee Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 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

 
Most Helpful Critical Review
Sep 13, 2007

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.

 
Sep 03, 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!

 
Jun 07, 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!

 
Nov 05, 2005

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."

 
May 16, 2006

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.

 
Apr 29, 2005

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.

 
Jun 16, 2007

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.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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