Sugar-Free Blueberry Crunch Cake

    55 min

    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.

    187 people made this

    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 in English (73)


    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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