Sugar Free Blueberry Crumble Cake

I have never baked anything sugar free before, but my boyfriend’s Dad is diabetic and I wanted to bake him something for part of his Christmas gift. I wasn’t 100% sure where to look for recipes, so I started at and hoped that I would find something that wasn’t too challenging and I did – Sugar Free Blueberry Crumble Cake!


3/4 cup butter melted and cooled

1 cup milk

3 eggs

1 teaspoon vanilla extract

1 1/2 cup Splenda

2 teaspoons baking powder

3 cups all purpose flour

1 3/4 fresh or frozen blueberries

1 1/2 cup brown sugar substitute


Ingredients for the Crumble:

3/4 cup flour

1/2 cup butter softened

2 teaspoons ground cinnamon



The nice thing about this recipe is that you don’t have to use a mixer, you can just mix by hand. It’s rather easy to make, and it doesn’t take long at all.

Preheat your oven to 350 degrees and grease and flour, or spray your 9×13 pan. This recipe does make a lot.

Take a large mixing bowl and mix melted butter, milk, eggs, vanilla and your Splenda. Then add in your flour and and baking powder. Stir everything until it’s just blended. After that fold in your blueberries. Spread your mixture evenly into your pan.


Take out a smaller mixing bowl (we’re making the crumble now!) and stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Mix it well. Next added in the softened butter and mix with a fork or your hands until the mixture is crumbly. Once it is, sprinkle it over the cake mixture that’s already in the pan.

Bake for 35-40 minutes. Check with a toothpick or if you have it, one of those medal testers, and once it comes out clean it’s ready!


This is best served warm, but it’s tasty either way.




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