Sugar Free Blueberry Coffee Cake

This recipe for Sugar Free Blueberry Coffee Cake is a perfect solution for anyone looking for a cozy bakery-style breakfast.

Made with juicy blueberries and topped with a sweet cinnamon streusel, this breakfast cake is soft, buttery, comforting, and perfectly sweet when served with your morning coffee or afternoon tea.

What you will read about.

• Why this recipe works.
• Ingredients needed.
• How to make sugar free blueberry coffee cake.
• Tips for making the best blueberry streusel coffee cake
• FAQ
• How to store a more healthy blueberry coffee cake.
• Print the recipe for blueberry coffee cake without sugar.

Why this recipe works.

This is an easy made-from-scratch coffee cake that is full of delicious rich flavors without the usual added sugar.

Here is what else you will like about this recipe.

• The added fresh blueberries offer a flavorful burst of goodness in every bite.
• Adding sour cream to the coffee cakes helps give this cake a soft and moist texture along with a hint of a tangy flavor to balance out the sweet blueberries.
• A sweet cinnamon streusel topping adds bakery-style look and flavor to this no added sugar cake.
• Whether you are making this cake for brunch, a family gathering, or meal prep for the week, this easy blueberry coffee cake delivers homemade flavor in every bite that is sure to please!

Have you tried my recipe for Sugar Free Strawberry Jam Snack Cake?

Made with basic pantry ingredients and strawberry preserves, that delicious cake is moist and buttery. Both this recipe for Blueberry Coffee Cake and that recipe for Strawberry Snack cake are no added sugar cake recipes that are made with fruit!

This coffee cake is made in an 8x8" baking dish. You can find 8x8" baking dishes here.

Ingredients needed.

Streusel Topping

• Flour Regular all purpose flour.
• Sugar Alternatives. Granular Sugar Alternative and Brown Sugar alternative.
• Ground Cinnamon. Adds a nice accent to the streusel.
• Butter. Your butter should be melted.

Cake.

• Flour. Regular all purpose flour.
• Leaveners. Both Baking Powder and Baking Soda are used in this recipe.
• Butter. At room temperature. If you are using unsalted butter you can add a half teaspoon of salt the the flour.
• Sugar. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Egg. At room temperature.
• Vanilla Extract. Adds some flavor balance.
• Sour Cream. Use a full-fat sour cream that is at room temperature.
• Blueberries. Fresh blueberries that have been rinsed and patted dry and then tossed in a tablespoon of flour. Frozen blueberries can be used as-is (not thawed).
• Sugar Free Powdered Sugar This is an optional topping that can be dusted or sprinkled over the cake just before serving.

How to make sugar free blueberry coffee cake.

• Prep Time 20 minutes .
• Bake Time 40–50 minutes .
• Servings 10 .
• How to serve : Serve as a breakfast cake with coffee, tea, or milk or serve as a snack cake any time of the day.
• Notes: You will need an 8x8" baking dish, mixing bowls, and a rubber spatula or similar item.

1. Prepare. Preheat your oven to 350°F. Also, prep your baking dish for non-stick Parchment paper was used to make my coffee cake.
2. Streusel Topping In a medium bowl, use a whisk to combine together the flour, granulated sugar substitute, brown sugar substitute, and ground cinnamon. Once combined, you can stir in the melted butter and mix until crumbly. Set this mixture aside.
3. Dry Ingredients. In a clean bowl, use a clean whisk to combine together the flour, baking powder, baking soda, and salt (used if you are using unsalted butter).
4. Cream. In a large mixing bowl, beat together the softened butter and sugar alternative until creamy, light and fluffy, about two to three minutes.
5. Wet Ingredients. Beat the egg and vanilla extract into the mixing bowl with the creamed ingredients and mix until combined. Then add in the room temperature sour cream, mixing until smooth.
6. Combine. Scrape down the sides of the mixing bowl and then set the mixer speed to low. Slowly add the dry ingredients from the third step to the wet ingredients in the mixing bowl. Mix the ingredients until just combined, avoiding overmixing.
7. Blueberries Use a rubber spatula or similar item to gently fold the blueberries into the cake batter.
8. Bake. Transfer the cake batter to your prepared baking dish, evenly spreading out the batter. Sprinkle the streusel topping from the second step evenly over the top of the cake batter. Bake the coffee cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Set. Allow the coffee cake cool and set in the pan for at least 15 minutes before slicing. Serve warm or at room temperature. You can dust the cake with powdered sugar alternatives before serving.

Tips for making the best blueberry streusel coffee cake

Since we are using sugar alternatives instead of actual sugar to make this recipe, we need to get the closest taste and texture (soft, sweet, and bakery-style without the gritty texture) to traditional coffee cake that are offered from sugar. You can use granulated monk fruit blend in the cake batter and a brown monk fruit sweetener in the streusel topping. Sugar alternatives should measure like actual sugar and they should be suitable for baking with.

More helpful tips for you.

1. Use room temperature dairy ingredients for a smoother batter and softer texture. You can take the egg, sour cream and butter out of the refrigerator about 30–45 minutes before baking this cake.
2. Tossing the blueberries with a tablespoon of flour before folding them into the batter helps to prevent them from sinking to the bottom of the coffee cake while baking.
   The berries are folded in gently at the very end to keep them from bursting and streaking the batter.
3. Since sugar alternatives bake differently from actual sugar, it is a good idea to keep an eye on the cake after about a half hour of baking. If the streusel seems to be browning too quickly you can loosely cover it with foil. This will allow the cake to bake more evenly.

FAQ

• What is the best sugar substitute to us to make coffee cake?
  Monk fruit sweetener blends and allulose are some of the best options because they bake similarly to regular sugar and provide a smooth sweetness without a strong aftertaste.
• Can I use frozen blueberries instead of fresh?
  Yes! Frozen blueberries work well in this recipe. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding. Note that if they are frozen you do not need to rinse them or toss them in flour.
• Can I make this recipe gluten free?
  Yes. Substitute the all-purpose flour with a 1:1 gluten free baking flour blend designed for baking.
• Why did my blueberries sink to the bottom?
  Blueberries can sink if the batter is too thin or if they are added without coating them in flour first. Tossing them with a tablespoon of flour helps keep them evenly distributed.

Variations.

• Give this cake a lemon accent by stirring in a couple of teaspoons of fresh lemon zest to the batter for a bright citrus flavor that pairs perfectly with blueberries.
• Turn this into a mixed berry coffee cake by replacing some of the blueberries with raspberries, blackberries, or chopped strawberries for a colorful berry blend.
• For a chocolate chip coffee cake simply fold sugar free white chocolate or dark chocolate chips into the batter for a dessert-style version.

How to store a more healthy blueberry coffee cake.

Once the coffee cake has fully cooled it can be stored in an airtight container. When properly stored, it should keep for up to two days at room temperature, about five days when refrigerated, or frozen for up to a couple of months.

You may also be interested in these recipes.

• Sugar Free Apple Streusel Coffee Cake
• Sugar Free Raspberry Coffee Cake
• Sugar Free Coffee Cake Muffins
• No Added Sugar Blueberry Buttermilk Muffins
• Sugar Free Blueberry Banana Bread
• 40 No Added Sugar Desserts Made With Fruit