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Sugar Free Wild Blueberry Coffee Cake

For all those who have been looking for a sugar-free blueberry recipe, we are happy to present this blue ribbon Sugar Free Wild Blueberry Coffee Cake


  • 3/4 cup butter melted and cooled
  • 1 cup milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup granulated sucrolose sweetener such as Splenda
  • 2 tsp baking powder
  • 3 cups all-purpose flour
  • 1 3/4 cup of wild blueberries
  • Topping
  • 1 1/2 c cup malitol brown sugar substitute
  • 3/4 cup flour
  • 2 tsp ground cinnamon
  • 1/2 cup butter softened


  1. Preheat the oven to 350 F or 17c5 C. Grease and flour a 9” by 13” baking pan.
  2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and the 1 1/2 cup sugar substitute. Combine 3 cups of flour and the 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 centre of the cake comes out clean. Best served warm.

Recipe Notes

Sugar Free Wild Blueberry Coffee Cake