Sugar Free Blueberry Coffee Cake
Sugar Free Blueberry Coffee Cake, an easy no added sugar breakfast cake packed with juicy blueberries with a sweet cinnamon streusel topping.
Servings: 10
Ingredients
Streusel Topping
- ½ cup Flour
- ¼ cup Granular Sugar Alternative - Use a granular sugar alternative that measures like sugar and that can also be baked with.
- ¼ cup Brown Sugar Alternative. - Use a granular sugar alternative that measures like sugar and that can also be baked with.
- ¼ tsp Ground Cinnamon.
- ¼ cup Butter --Your butter should be melted.
Cake
- 1½ cups Flour.
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Butter. --At room temperature.
- 1 cup Sugar Alternative - Use a granular sugar alternative that measures like sugar and that can also be baked with.
- 1 Egg.
- 1 tsp Vanilla Extract
- ½ cup Sour Cream.
- 1 cup Blueberries. --Fresh blueberries that have been rinsed and patted dry and then tossed in a tablespoon of flour.
Instructions
- Prepare. Preheat your oven to 350°F. Also, prep your baking dish for non-stick Parchment paper was used to make my coffee cake.
- 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.
- 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).
- Cream. In a large mixing bowl, beat together the softened butter and sugar alternative until creamy, light and fluffy, about two to three minutes.
- Wet Ingredients. Beat the egg and vanilla extract in the mixing bowl with the creamed ingredients mixing until combined. Then add in the room temperature sour cream, mixing until smooth.
- 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.
- Blueberries Use a rubber spatula or similar item to gently fold the blueberries into the cake batter.
- 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.
- Set. Allow the coffee cake cool and set in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
August 11, 2026*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 297kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 217mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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