Sugar Free Blueberry Cake

    (85)
    55 minutes

    You won't believe this is a sugar-free cake! If you eat sugar, it's just as good with the sugar back in.


    79 people made this

    Ingredients
    Serves: 12 

    • 3/4 cup butter, melted and cooled
    • 1 cup (250ml) milk
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups granular sucrolose sweetener (such as Splenda(R))
    • 2 teaspoons baking powder
    • 3 cups (375g) plain flour
    • 1 3/4 cups fresh or frozen blueberries
    • 1 1/2 cups malitol brown sugar substitute
    • 3/4 cup flour
    • 2 teaspoons ground cinnamon
    • 125g butter, softened

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 20x30cm baking dish.
    2. 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.
    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. This cake is best served warm.

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    Reviews and Ratings
    Global Ratings:
    (85)

    Reviews in English (74)

    by
    63

    This recipe deserves more than 5 stars! I made this for Easter for my diabetic parents and EVERYONE liked it! It can be difficult to find a GOOD diabetic recipe that tastes "normal", this didn't taste sugar free at all! I used Splenda White sugar for the cake and Splenda Brown sugar for the topping and used real butter~Absolutely WONDERFUL! Thanks for a tasty & healthy recipe :D  -  08 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    32

    I love this recipe! The only tip I would pass along is that it seems there is too much butter in the topping mix. I have had to add flour to get the right consistancy. I have made it both with Splenda and regular sugar and both times it was a huge hit!  -  03 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    31

    I made this to take to work today and everyone loved it; it disappeared quickly! I was afraid to make it with all Splenda, fearing that articial sweetener aftertaste, so I made it with half Splenda and half regular sugar. (For the brown sugar, I used 3/4 cup regular brown sugar, and 3/4 cup Splenda Brown Sugar Blend. For those of you who are diabetic, please be aware that Splenda Brown Sugar Blend contains 1/2 regular brown sugar...it's NOT sugar free!) I also subbed 1 cup of white whole wheat flour for one of the 3 cups of all-purpose flour. I baked it in a catering half-pan, about 9x12 inches, for 43 minutes, and it came out just right!  -  07 Jun 2007  (Review from Allrecipes USA and Canada)

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