Amazing Sugar Free Blueberry Coffee Cake

You know, sometimes I just crave a slice of coffee cake, that warm, comforting, crumb-topped goodness. But then I remember all the sugar, and I sigh. That’s why I, Anna Kowalska, am so thrilled to share this Sugar Free Blueberry Coffee Cake with you! Here at my little corner of the internet, I pour my heart into creating tried-and-true homemade recipes that you and your family will absolutely love, all made with genuine flavor and a whole lot of love. This cake has become a go-to in my kitchen because it hits that sweet spot – all the deliciousness you expect from a coffee cake, but without the sugar guilt. It’s proof that you don’t need sugar to make something truly special and satisfying, perfect for any time of day!

Why You’ll Love This Sugar Free Blueberry Coffee Cake

Seriously, this cake is a game-changer! You’re going to adore it because:

• It’s unbelievably easy to whip up – perfect for those busy weeknights or when you need a quick treat.
• The flavor is just incredible! All that blueberry goodness and cinnamon spice, but without any sugar. Who knew sugar-free could taste this amazing?
• It’s so versatile. Whether it’s breakfast, a snack, or a light dessert, this cake fits right in. Plus, it’s a fantastic option for anyone watching their sugar intake.

Gathering Your Ingredients for Sugar Free Blueberry Coffee Cake

Alright, let’s get everything ready to bake this amazing Sugar Free Blueberry Coffee Cake! Having all your ingredients prepped before you start makes the whole process so much smoother. Trust me on this one! It’s like having all your paint colors ready before you start a masterpiece. We’ve got a few different parts to this cake – the base, the juicy blueberries, and that irresistible crumb topping. Let’s break down what you’ll need:

Dry Ingredients for the Cake Base

These are the building blocks for our cake. Make sure your flour is fresh! For this recipe, we’ll be using:

• 1 ½ cups granular sucralose sweetener (this gives us sweetness without the sugar!)
• 3 cups all-purpose flour (the backbone of our cake)
• 2 teaspoons baking powder (for that lovely lift)

Wet Ingredients for the Cake Base

These guys bring the moisture and richness to our cake batter. Make sure your butter is melted and cooled a bit so it doesn’t scramble the eggs!

• 1 cup milk (whole milk works best for richness)
• ¾ cup unsalted butter, melted and cooled
• 3 large eggs
• 1 teaspoon vanilla extract (for that classic comforting flavor)

Fresh Blueberries

These little gems are what make this cake sing! They burst with flavor and add such a beautiful moistness. You can use fresh or frozen – just make sure you have:

• 1 ¾ cups fresh or frozen blueberries (if using frozen, don’t thaw them first!)

Crumb Topping Ingredients

This is where the magic happens for that classic coffee cake vibe! The malitol brown sugar substitute really gives it that wonderful caramel-y depth.

• 1 ½ cups malitol brown sugar substitute (for that lovely brown sugar flavor)
• The remaining ¾ cup all-purpose flour (yes, we need a bit more for the topping!)
• 2 teaspoons ground cinnamon (because cinnamon and coffee cake are soulmates)
• ½ cup unsalted butter, softened (make sure it’s soft, not melted, for the best crumble!)

Step-by-Step Guide to Making Sugar Free Blueberry Coffee Cake

Alright, let’s get this delicious Sugar Free Blueberry Coffee Cake into the oven! It’s really quite straightforward, and before you know it, your kitchen will smell absolutely divine. Just follow along with me; it’s like a little baking adventure!

Preparing the Baking Pan and Oven

First things first, let’s get our oven nice and toasty. Preheat it to 350 degrees F (that’s 175 degrees C). While that’s heating up, grab your 9×13-inch baking pan. Give it a good grease and then a light dusting of flour. This makes sure our beautiful cake doesn’t stick one bit. You can also use baking spray if that’s what you have on hand; just make sure to get into all the corners!

Creating the Cake Batter

Now for the cake itself! In a nice big bowl, whisk together the 1 ½ cups of granular sucralose sweetener, the milk, and the ¾ cup of melted and cooled butter. Crack in your three eggs and add that teaspoon of vanilla extract. Give it all a good whisk until it’s nicely blended. In a separate bowl, whisk together the 3 cups of flour and the baking powder. Now, gently stir this dry mixture into the wet ingredients. Mix it *just* until it’s blended. Seriously, don’t go overboard here; we want a tender cake, not a tough one!

Incorporating the Blueberries

This is the fun part! Gently fold in those beautiful blueberries. If you’re using frozen ones, don’t worry about thawing them first; just toss them in. Try to distribute them evenly throughout the batter. Then, spread this lovely batter right into your prepared baking pan. Smooth the top out so it’s nice and even.

Assembling the Crumb Topping

Let’s make that irresistible crumb topping! In a small bowl, combine the malitol sweetener, the remaining ¾ cup of flour, and that wonderful ground cinnamon. Now, add in the ½ cup of softened butter. Use a fork, or even your fingertips, to cut the butter into the dry ingredients until it all comes together in lovely, crumbly bits. It should look like coarse sand, ready to be sprinkled!

Adding the Crumb Topping and Baking

Sprinkle this delicious crumbly mixture evenly all over the top of the cake batter. Make sure you get it right to the edges! Now, pop that pan into your preheated oven. Bake it for about 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted right into the center comes out clean. No wet batter clinging to it!

Cooling and Serving Your Sugar Free Blueberry Coffee Cake

Once it’s done, carefully take the cake out of the oven. This Sugar Free Blueberry Coffee Cake is absolutely heavenly when it’s served warm. Let it cool in the pan for just a few minutes before slicing. It’s perfect on its own, or maybe with a tiny dollop of unsweetened whipped cream if you’re feeling fancy! You might also enjoy our chewy chocolate chip cookies for another sweet treat.

Tips for Baking the Perfect Sugar Free Blueberry Coffee Cake

Even with a great recipe, a few little tricks can make your Sugar Free Blueberry Coffee Cake absolutely perfect every single time. I’ve learned a thing or two over the years, and I’m happy to share them with you so your cake turns out beautifully. It’s all about those little details!

Ingredient Temperature Matters

This is especially true for the crumb topping! Make sure that ½ cup of butter for the topping is *softened*, not melted. You want it to be pliable, like play-doh. This lets you easily cut it into the dry ingredients to get those lovely, distinct crumbs. If it’s too cold, it won’t incorporate well, and if it’s melted, you’ll end up with a greasy mess instead of a delightful topping. For the cake batter, having the butter melted and cooled slightly, and the eggs at room temperature, helps everything come together smoothly.

Don’t Overmix the Batter

This is a classic baking rule, and it’s super important here. Once you add the dry ingredients to the wet for the cake batter, mix *just* until everything is combined. You might even see a few tiny streaks of flour; that’s okay! Overmixing develops the gluten in the flour, which can make your cake tough and dense instead of light and tender. We’re going for tender perfection!

Testing for Doneness

The toothpick test is your best friend here! When the baking time is almost up, insert a wooden toothpick or a thin skewer right into the center of the cake. If it comes out clean, with no wet batter clinging to it, your cake is ready. You might see a few moist crumbs, and that’s perfectly fine – it just means your cake will be wonderfully moist. If there’s wet batter, give it a few more minutes and test again.

Frequently Asked Questions About Sugar Free Blueberry Coffee Cake

Got questions about this delightful Sugar Free Blueberry Coffee Cake? I’ve got answers! It’s always good to know the little details, especially when you’re trying something new or looking for the best results. Let’s dive into some common queries!

What is the best sugar substitute to use?

For this recipe, I’ve found that sucralose (like Splenda) and malitol work wonderfully. Sucralose is great for the main sweetness in the cake base because it measures cup-for-cup like sugar and bakes up beautifully. Malitol is fantastic for the crumb topping because it has a flavor profile that really mimics brown sugar, giving that lovely caramel note we want. They’re both excellent choices for sugar-free baking because they provide sweetness without affecting the texture too much, and they don’t leave that lingering aftertaste some other sweeteners can. For more information on sugar substitutes, you can check out resources on sweetener types.

Can I use frozen blueberries?

Oh yes, absolutely! You can totally use frozen blueberries in this coffee cake recipe. In fact, sometimes I prefer them because they’re available year-round. The key is to add them directly to the batter *without thawing them first*. If you thaw them, they tend to release too much juice and can make your batter watery. Just toss those frosty little guys right into the mixture before spreading it in the pan. They’ll bake up perfectly!

How should I store leftover Sugar Free Blueberry Coffee Cake?

This cake is truly best enjoyed fresh and warm, but if you happen to have any leftovers (which is rare in my house!), you can store it quite easily. Just let the cake cool down completely first. Then, wrap it tightly in plastic wrap or pop it into an airtight container. It should keep nicely at room temperature for about 2-3 days. If you want it to last a bit longer, you can also store it in the refrigerator, though it might firm up a bit. Just pop a slice in the microwave for a few seconds to warm it up again!

Understanding the Nutritional Value of This Sugar Free Blueberry Coffee Cake

It’s always helpful to have an idea of what you’re enjoying, right? While baking is my passion, I also know that many of you are mindful of nutrition. So, here’s an estimated breakdown for a slice of this delicious Sugar Free Blueberry Coffee Cake. Keep in mind these are just estimates, as exact values can vary depending on the specific brands of ingredients you use.

Estimated Nutritional Information Per Serving

Here’s a look at what you can expect:

Serving Size	1 slice
Calories	363
Fat	21g
Saturated Fat	13g
Unsaturated Fat	8g
Trans Fat	0g
Carbohydrates	37g
Fiber	2g
Protein	7g
Cholesterol	99mg
Sugar	6g

Sharing Your Sugar Free Blueberry Coffee Cake Creation

I just love hearing from you, my friends! If you give this Sugar Free Blueberry Coffee Cake a try, please let me know how it turned out. Did you love it? Did the kids gobble it up? Drop a comment below or rate the recipe – your feedback means the world to me! You might also enjoy our healthy banana oatmeal muffins for another breakfast option.

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