Sugar Free Blueberry Coffee Cake

Sugar Free Blueberry Coffee Cake

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 75 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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...

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 wit...

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 Sple...

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...

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 blueb...

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 ...

I made this for friends who are diabetic, and it's the best reduced-sugar cake I have tried making so far. Splenda cakes tend to be rather dense, but this one was fluffier. It's not as fluffy a...

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...

From around the web