Sugar-Free Blueberry Crunch Cake

Sugar-Free Blueberry Crunch Cake


169 people made this

About this recipe: A simple, yet delicious sugar-free cake with blueberries and a crunchy crumb topping. If you're not worried about using sugar, feel free to substitute sugar back into the recipe.


Serves: 12 

  • 175g unsalted butter, melted and cooled
  • 250ml milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 40g granulated sweetener, such as Splenda
  • 2 teaspoons baking powder
  • 375g plain flour
  • 250g fresh or frozen blueberries
  • 30g brown sugar substitute, such as Diabeti
  • 95g plain flour
  • 2 teaspoons ground cinnamon
  • 115g unsalted butter, softened

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking tin.
  2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and sugar substitute. Combine 375g of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared tin.
  3. In a small bowl, stir together the brown sugar substitute, 95g 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 cocktail stick inserted into the centre of the cake comes out clean. This cake is best served warm.

Brown sugar substitute

Diabeti can be found online.

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Reviews (4)


These are lovely. Me and my son loved them. They are not sweet but the blueberries flavoured them lovely. I actually forgot to do the frosting and they were still very enjoyable.They freeze also freeze well. - 01 Feb 2013


These are great easy to make but would like to say for the crumbs on top you need to add a bit more flour then it recommends other than that fantastic - 23 Sep 2013


I made this for my daughter (31) as she has developed a sugar intolerance! She absolutely loves it and I had to admit to keeping several pieces for myself! Absolutely delicious. - 14 Aug 2014

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