Sugar Free Blueberry Coffee Cake Recipe
The Best of Both Worlds: A Sugar-Free Blueberry Coffee Cake That Actually Tastes AMAZING! This easy recipe is perfect for brunch, a cozy treat, or a potluck. It’s a game-changer for those watching their sugar intake without sacrificing flavor.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 1 (9x13-inch) pan 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
1 ½ cups granular sucralose sweetener (such as Splenda)
1 cup milk
¾ cup unsalted butter, melted and cooled
3 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Whisk 1 ½ cups sucralose sweetener, milk, ¾ cup melted butter, eggs, and vanilla together in a large bowl.
- Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended.
- Fold in blueberries. Spread evenly in the prepared pan.
- Combine malitol sweetener, remaining ¾ cup flour, and cinnamon in a small bowl; stir in ½ cup softened butter with a fork until mixture is crumbly.
- Sprinkle over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.
Notes
- For a richer flavor, try using almond milk instead of regular milk.
- Feel free to add a sprinkle of chopped nuts to the crumb topping for extra crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Don’t forget to rate and comment below if you try this recipe! I love hearing from you all.
Nutrition
- Serving Size: 12
- Calories: 363 Calories
- Fat: 21g
- Carbohydrates: 37g
- Protein: 7g