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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

363 calories; protein 6.7g; carbohydrates 36.7g; fat 21.3g; cholesterol 99mg; sodium 258.6mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2007
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 Read More
(78)

Most helpful critical review

Rating: 2 stars
09/13/2007
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. Read More
(2)
88 Ratings
  • 5 star values: 67
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/09/2007
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 Read More
(78)
Rating: 5 stars
09/04/2008
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! Read More
(37)
Rating: 5 stars
06/07/2007
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! Read More
(33)
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Rating: 5 stars
11/05/2005
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." Read More
(22)
Rating: 5 stars
05/16/2006
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. Read More
(22)
Rating: 5 stars
04/29/2005
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. Read More
(19)
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Rating: 5 stars
06/16/2007
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. Read More
(15)
Rating: 5 stars
12/27/2008
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 as a cake that uses regular sugar but it's definitely fluffier than any other Splenda cake I have tried making. I made it during the summer so I had fresh blueberries that were in season. For the topping I used Splenda Brown Sugar blend (which contains some real brown sugar so it's not sugar-free). Instead of one full teaspoon of vanilla I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract. I know from experience that this combination works really well to bring out the taste of blueberries. The recipe yielded two 6" round cake pans. I would definitely make this recipe again. Thanks:) Read More
(13)
Rating: 5 stars
06/23/2007
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! Read More
(12)
Rating: 2 stars
09/13/2007
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. Read More
(2)
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