Reviewed: Aug. 8, 2008

I was diagnosed with pre diabetes just recently and was missing dessert, and we had just gone and picked fresh blueberries, so I was looking for a sugar free recipe when I came across this one. I am SOOO glad I found this it is absolutely AWESOME!!!! My other half is not diabetic and also thoroughly enjoyed this!!! I used blueberries that we had frozen and had to cook it for about 10 min longer. I will be recommending this to all people I know who are on low or no sugar diets!

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rachela219

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Reviewed: Jun. 24, 2008

This was soo good for being very low in sugar. I love sweets but I don't need all of the sugar I get from them. I did use whole wheat flour for the cake and both white and brown Splenda. I turned out great. Still very moist even with the wheat flour.

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Tia

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 3, 2008

I'd give this one 10 stars if I could. My husband cannot have sugar so we both went insane for this moist luscious treat. I used frozen blueberries and only sprayed my pan with non-stick spray. No extra added time used and came out, as my youngest daughter likes to say: PERFECTO!

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KatMom

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

Very good. Made this for my diabetic father-in-law who was visiting. Tastes best while still hot.

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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Dec. 30, 2007

This was devine. I new favorite in our house from now on. Lesa

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LESAMONK

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Reviewed: Oct. 23, 2007

I made this recipe with blueberries from the backyard and "regular" sugar. I had no trouble with the recipe as it was very easy to make. We all thought it was delicious, and it stayed moist for days (and then it was gone). The only bad thing I heard about it was that the topping "wasn't what I expected it to be." I thought the topping was great, but I guess if someone really didn't they could use a different one. I'm definitely keeping this recipe for the future.

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oblivionjones

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Reviewed: 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.

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kellyandfamily

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Reviewed: Jul. 15, 2007

Wow!! I am Type 2 Diabetic and 9 months pregnant. I don't know why I couldn't have found this recipe sooner. It is fantastic. I feel so guilty eating it because it doesn't taste sugar free. Will make again real soon.

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Denise

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Catania, Sicilia, Italy

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Reviewed: Jun. 23, 2007

I made this with regular sugars and it was moist and delicious. I suggest baking it 5-10 min. longer than recipe calls for. This one's a winner!

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ILive2Eat

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Reviewed: 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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Deniece A.

Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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Reviewed: Jun. 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!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 15, 2007

This recipe was delicious. I made it for my grandpa who is diabetic but loves his sweets. I used Splenda for baking white sugar and Splenda brown sugar mix. The cake was amazing, I got so many compliments.

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RobynLeigh1

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Reviewed: Apr. 21, 2007

I made this in a 9-inch pan and it turned out perfectly. Be sure to reduce the amount of topping by about half if you bake the cake in a round pan to account for the smaller surface area. I've also made this with real sugars. The result is equally good.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 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

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jody1

Cooking Level: Expert

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Reviewed: 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.

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DESSERTDIVAFLORIDA

Cooking Level: Expert

Home Town: Grantville, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Mar. 13, 2006

I made this cake for Sunday dinner for family and freins and everyone LOVED it. They couldnt believe there was no sugar in it. Now every one begs for me to make it. It is so easy to make and VERRRRY deliciouse.

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BELLABARBIE

Cooking Level: Intermediate

Living In: Everett, Massachusetts, USA

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Reviewed: Nov. 5, 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."

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SUSAN MCA

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Reviewed: Aug. 9, 2005

Veerrrry delioucious!! I'm eating eat as I'm typing this review!! I made it in 4 servings instead of shown, so there was no need to use 9/13 pan. Instead I have used pan commonly used for baking banana loaf, but it still came out fantastic! I gotta say, after coming on to this website to subdue my sugar craving, this recipe was quick and easy. But I've used a real sugars(I'm non-diabitic), and I found it bit over sweet for my taste. I guess I would LOVE to try it again with bit less sugar. Oh, especially LOVED the crumble part.

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Anna

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Reviewed: 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.

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DSGGG

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