Sugar-Free Blueberry Crunch Cake

Blueberry Crunch cake is a simple, yet delicious sugar-free cake. If you’re not worried with sugar in your recipe, feel free to substitute sugar back into the recipe.

Prep:15min  ›  Cook:40min  › Ready in:55min
Serves: 12


  • Unsalted butter, melted and cooled – 175g
  • Milk – 250ml
  • Eggs  – 3 balls
  • Vanilla extract – 1 teaspoon
  • Granulated sweetener, such as Splenda – 40g
  • Baking powder – 2 teaspoons
  • Plain flour – 375g
  • Fresh or frozen blueberries – 250g
  • Brown sugar substitute, such as Diabeti – 30g
  • Plain flour – 95g
  • Ground cinnamon – 2 teaspoons
  • Unsalted butter (softened) – 115g


  1. Preheat the oven to about 180oC (Gas 4). Grease and flour a 9x9inch (23x33cm) sized baking tin.
  2. In a large bowl, stir the melted butter, milk, vanilla, eggs and sugar substitute together. 
  3. Combine 375g of the flour and baking powder; stir into the wet ingredients until they blend together. Then, fold this in the blueberries, and spread evenly in the prepared tin.
  4. With a small bowl, stir the brown sugar substitute, cinnamon and 95g of flour together. 
  5. Now with a fork, stir in the softened butter until the mixture is crumbly. Then, sprinkle over the top of the cake.
  6. Bake for about 35 to 40 minutes in your preheated oven. Bake until the cocktail stick inserted into the center of the cake comes out clean.

Tip: Serve the cake when warm.

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