Sugar Free Blueberry Cake

Sugar Free Blueberry Cake


78 people made this

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


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

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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