Blueberry Crumb Cake

This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

I have a sweet tooth. Big time. It might just be my greatest weakness.

Sweet Swaps - Baking with Splenda® Sugar Blend

Fortunately, I have found ways to satisfy my sweet tooth with less sugar by using SPLENDA® No Calorie Sweetener. I use it in my coffee, sprinkle it over fruit, and I bake with it. The thing I love about SPLENDA® No Calorie Sweetener is that it works pretty much anywhere I might use sugar. For baking I prefer using SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend which have half the sugar and half the calories that you’ll get when baking with plain sugar.

Blueberry Crumb Cake is one of those recipes where the SPLENDA® Sugar Blend works perfectly.

Classic Blueberry Crumb Cake Recipe

This classic crumb cake is perfect for breakfast, dessert, or snacking. I don’t feel so guilty enjoying it, since it has half the calories and sugar. This is an adapted recipe that I pulled from the pages of “Martha Stewart Living” magazine many years ago. I have been making for as far back as I can remember. It’s a good one!


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup Splenda® Sugar Blend
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Blueberry Crumb Topping Blueberry Crumb Topping

crumb topping ingredients:

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed Splenda® Brown Sugar Blend
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Blueberry Crumb Cake Recipe


1.Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.

2. Prepare crumb topping. In a medium bowl, combine cinnamon, salt, Splenda® Brown Sugar Blend, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. Set aside.

3. In the bowl of electric mixer fitted with the paddle attachment, cream butter and Splenda® Sugar Blend until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.

I am loving the SPLENDA® 365 Sweet Swaps™ Campaign which is about making smart choices for healthy living. You can visit for more great ways to swap out added sugar in your diet!

How would you swap Splenda® for sugar in your kitchen?

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  1. Janet W. says

    This looks like a delicious recipe! My favorite would be the crumb topping! I’ll have to try and make this soon!!

  2. says

    I can only use certain sweetners, but that Blueberry Crumb Cake looks awesome. I can see I need to go out and eat my lunch before I visit your blog.

  3. Brett says

    Yum. I love blueberry crumb cake! I should make some this week. We have gallons of blueberries downstairs

  4. says

    That sounds really good. I have everything to make it except the blueberries, if I get some of those at the store tomorrow, I’m set!

  5. Heather Hayes Panjon says

    The Blueberry Crumb Cake Looks Delicious! I’d Love To Try The Splenda Sugar Blend For Baking, My Family Loves Sweets And If I Could Cut Some Sugar It Would Be A Great Benefit!

  6. says

    I guess that nothing else in the world can taste better than blueberry cake. These berries create such a specific and unique taste that it is hard to imagine something tastier. What can be used instead of Splenda blend?

  7. says

    I also am a sugar seeker. I think Splenda would work very well with blueberries and other fruits such as peaches to bake delicious treats. We make a blueberry cake (or coffee cake) frequently. I really can see myself substituting Splenda for sugar in that recipe. Thanks for the eye-opener.

  8. Jo-Ann Brightman says

    I love this recipe , and I shall try to use even more natural sweetener in it because my husband is a diabetic. We love blueberries too.

  9. says

    That sounds absolutely delicious, and I’m wishing I had some of that for breakfast with my coffee! We use Splenda for all of our baking at home, so I will have to add this recipe to our list.

  10. Eliz Frank says

    That looks so melt in your mouth…. I love crumbles with fruit and this reminds me of a tasty cake crumble.

  11. says

    I have some blueberries that I was thinking of making blueberry muffins out of but my Mother is diabetic so maybe I will surprise her with this Blueberry Crumb Cake instead on my next visit. She likes Blueberries a lot so this will be a great recipe for her. I think I’ll write it down and give it to her with it. Thanks for sharing it.

  12. Thomas Chappell says

    I have been looking for a recipe like this one here. I love anything blueberry! i will for sure be giving this a try soon.

  13. Shannon says

    This sounds just delightful. I sometimes use Splenda but not always and I love pretty much anything with blueberries. Saving for later.

  14. M.Clark says

    This looks delicious, I cannot wait to try it. I’d also like to try a simple cinnamon crumb cake without the blueberries. Thank you for sharing this recipe.

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