8 Delicious Sugar-Free Blueberry Coffee Cake Recipes

Welcome to the ultimate collection of sugar-free coffee cakes! There’s nothing quite like a warm, tender slice of blueberry coffee cake to start your morning or enjoy with an afternoon cup of tea, but for those managing sugar intake, finding a truly satisfying recipe can be a challenge.

We’ve gathered eight fantastic recipes that skip the refined sugar and rely on smart substitutes, natural sweeteners, or specialized ingredients to deliver all the moist crumb, juicy berry flavor, and crunchy streusel topping you crave. Whether you follow a keto diet, need a gluten-free option, or just want a healthier take on a classic, there’s a cake here for you.

Let’s dive into these wonderful, guilt-free bakes!

1. Sugar Free Blueberry Coffee Cake

This is a classic coffee cake reimagined for a sugar-free lifestyle, promising a moist crumb and a generous, buttery streusel topping. It’s a fabulous crowd-pleaser that reviewers say is so good, you won’t believe it’s sugar-free.

Ingredients

• The Cake Batter: 1 and 1/2 cups granular sucralose sweetener (like Splenda), 1 cup milk, 3/4 cup melted and cooled unsalted butter, 3 eggs, and 1 teaspoon vanilla extract.
• The Dry Mix: 3 cups all-purpose flour and 2 teaspoons baking powder.
• The Star: 1 and 3/4 cups fresh or frozen blueberries.
• The Topping: 1 and 1/2 cups malitol brown sugar substitute, 3/4 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1/2 cup softened unsalted butter.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch baking pan.
2. In a large bowl, whisk the 1 and 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together.
3. In a separate bowl, whisk 3 cups of flour and baking powder together; then stir this mixture into the wet ingredients until just blended.
4. Gently fold in the blueberries and spread the batter evenly in the prepared pan.
5. To make the topping, combine the malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl. Stir in the 1/2 cup softened butter with a fork until the mixture is crumbly.
6. Sprinkle the topping over the top of the cake batter.
7. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm for the best experience.

If you enjoy that traditional texture, you’ll love the next one, which adds a nutty crunch for extra flavor.

2. Almond Blueberry Coffee Cake (Sugar-Free)

Featuring a simple streusel made with sliced almonds, this quick bread variation offers a wonderful contrast of tender cake and light crunch. It’s an easy, diabetic-friendly recipe that comes together fast, perfect for a spontaneous weekend bake.

Ingredients

• The Dry Base: 2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt.
• The Wet Cake Mix: 1/2 cup softened unsalted butter, 1 cup Splenda granulated zero calorie sweetener, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 2 large eggs, and 1/2 cup heavy cream or milk of choice.
• The Blueberries: 1 and 1/2 cups fresh or frozen blueberries.
• The Topping: 1 large egg white, 3 tablespoons granulated sweetener, and 3/4 cup sliced almonds.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and grease an 8-inch square baking pan.
2. In one bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the butter on medium speed until creamy. Slowly add the Splenda sweetener, then the vanilla and almond extracts, and beat until light and fluffy.
4. Add the whole eggs one at a time, beating after each addition.
5. On low speed, add half of the flour mixture and mix until just smooth. Then, add the cream and the remaining flour mixture, mixing until just combined. Be careful not to overmix.
6. Gently fold in the blueberries and spread the batter evenly into the prepared pan.
7. For the topping, whip the egg white with a fork until frothy. Add the 3 tablespoons of sweetener, then the almonds, and stir to coat. Spoon the topping evenly over the batter.
8. Bake for about 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Next up, we have a great option for those who are focused on a keto and low-carb lifestyle!

3. Keto Blueberry Coffee Cake (Low Carb, Gluten Free)

This recipe is designed specifically for keto and low-carb diets, using a blend of almond and coconut flours for the perfect texture. It also incorporates a luscious cream cheese layer for added moisture and decadence, making it feel truly gourmet.

Ingredients

• The Cake Layer: 6 tablespoons butter, 1/3 cup Swerve sweetener, 2 eggs, 1 tablespoon vanilla extract, 1 cup almond flour, 1/4 cup coconut flour, a pinch of salt, 2 teaspoons baking powder, 1/4 teaspoon xanthan gum, and 1/2 cup unsweetened almond milk.
• The Berries: 1 and 1/4 cups blueberries.
• The Cream Cheese Layer: 3 ounces cream cheese, 1 egg, and 1 tablespoon Swerve sweetener.
• The Streusel Topping: 3 tablespoons melted butter, 1 cup almond flour, 3 tablespoons Swerve Sweetener, and 1/2 teaspoon grated lemon zest.

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 x 9-inch pan.
2. For the Cake: Cream the 6 tablespoons of butter and 1/3 cup sweetener together. Beat in the 2 eggs one at a time, followed by the vanilla.
3. In a separate bowl, whisk together the almond flour, coconut flour, salt, baking powder, and xanthan gum. Add this to the wet ingredients, mixing well, then pour in the almond milk and blend until smooth.
4. Spread the cake batter evenly over the bottom of the prepared pan and sprinkle the blueberries over the top.
5. For the Cream Cheese Layer: Heat the cream cheese briefly until soft. Beat with a fork until smooth, then add the egg and sweetener, beating until smooth. Pour this mixture over the top of the blueberries.
6. For the Streusel Topping: Melt the 3 tablespoons of butter. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble this mixture over the top of the cake.
7. Bake for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

For an even simpler, high-protein breakfast version, check out the next recipe.

4. Healthy, (Sugar-Free!) Blueberry Coffee Cake

This super easy, protein-packed recipe is adapted from a pancake batter, making it a healthy breakfast you can feel great about. It uses oats and cottage cheese to create a moist, hearty cake that is sugar-free thanks to Stevia or Truvia.

Ingredients

• The Cake Base: 1 cup old fashioned oats, 1 cup 100% liquid egg whites, 1 cup low-fat or non-fat cottage cheese.
• The Flavor & Rise: 2 teaspoons baking powder, 4-6 teaspoons Truvia or Stevia in the Raw, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
• The Fruit: 1 cup frozen or fresh blueberries.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and spray a 9 x 13-inch pan with cooking spray.
2. Put the oats into a blender and blend until the oats turn into a fine powder.
3. Turn off the blender and add the liquid egg whites and cottage cheese. Blend well until smooth.
4. Add the baking powder, sweetener (Truvia/Stevia), vanilla, and cinnamon. Blend again until fully combined.
5. Gently stir in the blueberries with a wooden spoon.
6. Pour the batter into the prepared baking dish and bake for 40-50 minutes, or until the cake is golden brown and firm in the center.

If you are looking for a recipe that is both grain-free and uses natural sweeteners, you’ll want to try this next one.

5. Grain-Free Blueberry Coffee Cake

This grain-free option uses almond and coconut flours for a light texture and is sweetened with maple syrup and coconut sugar (or monk fruit). It’s a deliciously moist bake that is perfect for those following Paleo or refined sugar-free guidelines.

Ingredients

• The Cake Batter: 3 eggs, 2 teaspoons vanilla extract, 1/3 cup melted coconut oil or butter, 1/2 cup maple syrup, 1 and 3/4 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons cinnamon, and 1/2 cup frozen or fresh blueberries.
• The Crumble Topping: 2/3 cup almond flour, 2 teaspoons cinnamon, 1/2 cup coconut sugar (or monk fruit sweetener), and 1/3 cup melted coconut oil or butter.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and line an 8 x 8-inch baking dish with parchment paper.
2. For the Coffee Cake Layer: In a large bowl, whisk together the eggs, vanilla extract, coconut oil/butter, and maple syrup (the wet ingredients).
3. In the same bowl, add the almond flour, coconut flour, and cinnamon. Mix everything until well-combined.
4. Transfer the batter to the baking dish and spread the blueberries out evenly on top.
5. For the Crumble Topping: Mix all the crumble ingredients together in a small bowl until they form a coarse, grainy mixture.
6. Sprinkle the crumble evenly over the top of the cake.
7. Bake for 40-45 minutes. Let it cool completely before slicing.

Now, let’s explore a recipe that uses all-purpose flour but relies on sucralose to keep the sweetness intact.

6. Sugar Free Blueberry Coffee Cake

This straightforward recipe is for those who prefer to use traditional all-purpose flour but need a reliable way to make their coffee cake sugar-free, using granular sucralose sweetener. It delivers that classic texture with a beautiful blueberry layer.

Ingredients

• Cake Wet Ingredients: 1 and 1/2 cups granular sucralose sweetener, 1 cup milk, 3/4 cup melted and cooled butter, 3 eggs, and 1 teaspoon vanilla extract.
• Cake Dry Ingredients: 3 cups all-purpose flour and 2 teaspoons baking powder.
• Blueberries: 1 and 3/4 cups fresh or frozen blueberries.
• Crumb Topping: 1 and 1/2 cups malitol brown sugar substitute, 3/4 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1/2 cup softened butter.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9 x 13-inch baking pan by greasing and flouring it.
2. In a large bowl, whisk the sweetener, milk, melted butter, eggs, and vanilla together.
3. In a separate bowl, whisk the flour and baking powder; stir this into the wet mixture until just blended.
4. Fold in the blueberries and spread the batter evenly in the pan.
5. For the topping, combine the malitol sweetener, remaining flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly.
6. Sprinkle the topping over the cake batter.
7. Bake for 35 to 40 minutes, checking for doneness with a toothpick.

The next recipe takes a dairy-free, whole-food approach, sweetened only with nature’s goodness.

7. Healthy Blueberry Buckle Coffee Cake (No Eggs, Dairy, or Oil!)

This recipe is a marvel of wholesome baking, completely free of eggs, dairy, and oil, relying instead on applesauce, yogurt, and maple syrup for a tender, moist, and refined sugar-free result. It is a fantastic vegan option for anyone watching their diet.

Ingredients

• Flax Egg: 1 tablespoon ground flaxseed and 3 tablespoons water.
• The Cake Base: 1 and 1/2 cups whole wheat pastry flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
• The Wet Sweeteners: 1/2 cup unsweetened applesauce, 1/2 cup maple syrup, 1/4 cup unsweetened plant-based yogurt, and 2 teaspoons vanilla extract.
• The Fruit: 1 cup blueberries.
• The Streusel: 1/2 cup rolled oats, 1/4 cup whole wheat pastry flour, 1/4 cup walnuts (or pecans), 1 tablespoon date sugar, 1 teaspoon cinnamon, and 2-3 tablespoons unsweetened applesauce.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and line an 8 x 8-inch baking pan with parchment.
2. Prepare the flax egg by stirring the ground flaxseed and water together and letting it sit for 5 minutes.
3. In one bowl, whisk together the cake’s dry ingredients (flour, baking powder, baking soda, cinnamon, and salt).
4. In a second bowl, stir together the applesauce, maple syrup, yogurt, vanilla, and the flax egg (the wet ingredients).
5. Gently fold the dry mixture into the wet until just combined. Do not overmix. Fold in the blueberries.
6. Make the Streusel: In a small bowl, mix the oats, flour, walnuts, date sugar, cinnamon, and applesauce until the mixture is crumbly.
7. Spread the cake batter evenly in the pan, then sprinkle the streusel over the top.
8. Bake for 40–45 minutes until golden and a toothpick comes out clean.

Finally, let’s look at another fantastic keto option that is also dairy-free and gluten-free.

8. Keto Blueberry Coffee Cake (Dairy-Free)

This keto recipe combines the best of almond and coconut flours with a beautiful pecan streusel, all while remaining dairy-free. It uses a sugar-free granulated sweetener for the cake and a sugar-free brown sugar substitute for the rich topping.

Ingredients

• Pecan Streusel Topping: 2/3 cup almond flour, 3/4 cup chopped raw pecans, 5 tablespoons melted coconut oil or butter, 2/3 cup sugar-free brown sugar, a pinch of sea salt, and 1 and 1/2 tablespoons ground cinnamon.
• Keto Cake Batter: 1 cup melted and cooled coconut oil or butter, 1/3 cup sugar-free granulated sweetener, 3 eggs, 1 teaspoon vanilla extract, 2 and 1/2 cups packed almond flour, 1/4 cup coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt.
• The Berries: 1 and 1/2 cups fresh blueberries.

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C) and line a 9 x 9-inch baking pan with parchment paper.
2. For the Streusel Topping: Stir all the topping ingredients together in a bowl until combined. Set aside.
3. For the Cake Batter: In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt.
4. In a stand mixer or large bowl, beat the melted coconut oil/butter and sugar-free granulated sweetener until well combined. Beat in the eggs and vanilla extract until creamy.
5. Add the flour mixture to the wet ingredients and beat until completely combined. The batter will be very thick.
6. Gently fold in the blueberries.
7. Transfer half of the cake batter to the pan and press it into an even layer. Sprinkle half of the streusel topping evenly over this layer.
8. Repeat with the other half of the cake batter and the remaining topping.
9. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

We hope this collection helps you find your new favorite, healthy coffee cake! With so many delicious sugar-free options to choose from, you can enjoy a warm slice any time of day without the guilt.