Best 2 Sugar Free Blueberry Coffee Cake Recipes

Indulge in a guilt-free delight with our sugar-free blueberry coffee cake recipe, a symphony of flavors that caters to health-conscious individuals and those with dietary restrictions. This delectable treat features a moist, tender crumb embraced by a sweet and tangy blueberry filling, all while adhering to a sugar-free regime. Alongside the classic blueberry coffee cake, we present variations that tantalize your taste buds: a gluten-free rendition for those with celiac disease or gluten sensitivities, a low-carb option for those following a ketogenic diet, and a vegan interpretation for those seeking a plant-based indulgence. Each recipe is meticulously crafted to deliver a satisfying coffee cake experience without compromising taste or texture. Embrace the goodness of blueberries, savor the richness of coffee, and embark on a guilt-free journey with our sugar-free blueberry coffee cake extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE BLUEBERRY COFFEE CAKE

Sugar Free Blueberry Coffee Cake image

Make and share this Sugar Free Blueberry Coffee Cake recipe from Food.com.

Provided by rd8t4541

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups Splenda granular
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups frozen blueberries
1 1/2 cups brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

Steps:

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
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.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 13.1, Cholesterol 106.6, Sodium 225.4, Carbohydrate 38.8, Fiber 2, Sugar 6.9, Protein 6.6

BLUEBERRY COFFEE CAKE I

Blueberry Coffee Cake I image

This cake is super for a quick breakfast snack with coffee.

Provided by Debbie Rowe

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

Steps:

Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g

Tips:

Use fresh or frozen blueberries for the best flavor and texture.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To make the streusel topping, use cold butter so that it doesn't melt too quickly and become greasy.
If you don't have a 9x13 inch baking pan, you can use a 10-inch bundt pan or two 8-inch round baking pans.
Be sure to preheat your oven to the correct temperature before baking the coffee cake.
Check the coffee cake for doneness by inserting a toothpick into the center. If it comes out clean, the coffee cake is done.
Let the coffee cake cool for at least 10 minutes before serving.

Conclusion:

This sugar-free blueberry coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. It's also a great way to use up any leftover blueberries you may have. The coffee cake is moist and flavorful, with a sweet and crunchy streusel topping. It's sure to be a hit with everyone who tries it.