In the mood to indulge sans sugar? With its crisp topping and pops of juicy berries, our delectable Blueberry Crumb Cake will surely hit the spot.
We all know sugar should be consumed in moderation, but what’s one to do when sweet cravings hit and indulging yet again really isn’t an option? Why make this blueberry crumb cake, of course! I’ve always loved crumb cakes, and since I had just come back from the market with a few baskets of fresh blueberries, making this cake was a no-brainer. I’ve made a version with real sugar before, but after a weekend filled with my share of pastries (from that thick slice of carrot cake with coffee I had for breakfast on Saturday morning to those chocolates we ended dinner with on Sunday), it seemed sensible to make a sugar-free version. And believe me when I tell you that you won’t be missing out on a thing!
Studded with plump, juicy berries and made with zero-calorie sweetener, this moist, tender-crumbed cake is perfect as a snack, dessert, or even for breakfast. The crisp, buttery topping is made with a dash of cinnamon, which complements the fruit’s natural sweetness and adds a touch of aromatic goodness. Just goes to show that thanks to zero-calorie sweeteners, we can definitely have our cake and eat it, too!
Make it your own
For added fiber and to make this cake just a little more wholesome, you might want to try making it with white whole-wheat flour instead of all-purpose flour. When making the crumb topping, you could even replace some of the flour with rolled oats. Not only will it add extra fiber, but it will give the topping a denser, chewier texture.
Almonds and blueberries are an excellent pairing. Use almond extract instead of vanilla extract, and sprinkle the cake with two tablespoons of almond slivers before baking. Want to give this cake a little twist? Try making it with fresh raspberries instead of blueberries, and add two tablespoons of finely chopped pistachios to the crumb topping.
How do I store leftovers?
The cake can be kept in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bear in mind that storing it in the fridge will render its crumb a little denser. For longer storage, freeze in a freezer-safe container or Ziploc bag for up to 3 months.
Serving suggestions
Serve this cake for breakfast or as a snack with this energizing (and sugar-free!) Coffee Smoothie. For dessert, plate up a warm slice and top it with either a good dollop of Whipped Cream (use a sugar-free sweetener) or our delicious Keto Ice Cream.
Blueberry Crumb Cake
Ingredients
For The Crumb Topping:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon coarse salt
- 1/2 cup zero-calorie brown sugar substitute
- 1 1/2 cups all-purpose flour
- 12 tablespoons unsalted butter room temperature
- 1 cup blueberries
For The Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter room temperature
- 1 cup zero-calorie sweetener
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 2 cups blueberries
Instructions
- Preheat the oven to 350℉. Line a 9-inch square baking pan with parchment paper, letting a little hang from the sides for easy removal later.
To Make The Crumb Topping:
- In a medium bowl, combine cinnamon, salt, brown sugar substitute, and flour.
- Cut in the butter using two knives or a pastry blender until well combined. The mixture should resemble coarse breadcrumbs.
- Toss in the 1 cup of blueberries. Set aside.
To Make The Cake:
- Into a medium bowl, sift flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sweetener until light and fluffy, about 4 minutes.
- Add eggs, one at a time, until well combined. Add vanilla and beat until combined.
- Add the dry ingredients and the sour cream. Beat just until well combined. Fold in the 2 cups of the blueberries.
- Transfer the batter to the prepared pan. Sprinkle the crumb topping over the batter.
- Bake until golden brown and a toothpick comes out clean, approximately 50 to 60 minutes.
- Allow to cool in the baking pan for 1 hour. Slice and serve.
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.
This looks super tasty! I love blueberry crumb cake or muffins!
Yum.
Oh, I think this looks wonderful. I’m always on the look out for something sweet that is sugar-free. Thanks for sharing! YUM!
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.
This sounds just delightful. I sometimes use Splenda but not always and I love pretty much anything with blueberries. Saving for later.
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.
Yum yum! This is going on Pinterest! 🙂